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Spoil yourself with an afternoon devoted to chocolate at The Long Tea Table

Chocolate doesn’t ask silly questions. Chocolate understands. This is why we’ve devoted an entire afternoon in praise of the dark stuff on 21 May 2014. There will be chocolate demonstrations and talks, bubbly drinking, chocolate eating and wouldn’t you know – chocolate goodie bags. See the flyer below for more information.

Forget love, we’d rather fall in chocolate.

Chocolate Long Table

Posted by: Susan Huxter
Posted in: Franschhoek, Le Quartier Français, The Garden Room,
comment-notesComments: 0


  

WIN with #MyApron!

We’ve been cooking up a rather fun idea: think up an inventive slogan for an apron and win an incredible prize package valued at R25,000! You’ll need to tweet your brainchild at us, with Twitter handles @lequaf and @LeCreusetSA as well as #MyApron. See below for full details and instructions.

LQF-Apron-Campaign

Posted by: Susan Huxter
Posted in: Competition, Le Creuset Pop-up Store, Le Quartier Français, twitter,
comment-notesComments:


  

Summer splendour in our gardens

This time of year is sheer magic in our gardens. It’s the height of summer and the bushes are lush and mysterious, peppered with the kind of blooms that love to be in the sun.

Heady floral fragrances follow you as you take a simple walk through the leafy corridors. The buzz of cicadas. An errant swallow eating a a burst fig where it fell ripe from a tree.

And it’s refreshing heart, the swimming pool.

vscocam_1390994285.709138.25

vscocam_1390994342.706340.55

poool

figs

vscocam_1390994671.636888.13

Posted by: Susan Huxter
Posted in: Le Quartier Français,
comment-notesComments: 0


  

Inside The Tasting Room kitchen

The Tasting Room: the place where executive chef, Margot Janse, works her special kind of magic with her team of dedicated chefs. The domain of surprise.  of local flavour. of adventure. Have you ever wondered what it’s like inside the kitchen? Wonder no more.

We can’t show you the dishes in detail – because, well, they’re a surprise – but we can show you the beautiful kitchen, The Tasting Room’s culinary playground. To see what went into creating the kitchen, jump on over to this post.

Margot Janse plating

Margot Janse plating

Ain't it pretty?

Ain't she pretty?

Precision and imagination make for exciting plating

Precision and imagination make for exciting plating

Expediting

Expediting

IMG_2360-2

IMG_2150-3

kitchen

Posted by: Susan Huxter
Posted in: Le Quartier Français, Margot Janse, The Tasting Room,
comment-notesComments: 1


  

Fusion at IS ART

Three friends. Three artists. IS ART’s first show of 2014 is ‘FUSION’. Three notable artists from the Pietermaritzburg area, Sue Akerman, Gill Gerhardt and Bruce Attwood have joined forces with their complementary yet diverse styles for this exhibition.

Commencing on 2 February 2014 from 11am to 5pm.

Tip: Pop in at The Garden Room for breakfast beforehand.

Fusion-is-Art-Feb-2014

Posted by: Susan Huxter
Posted in: Franschhoek, Is Art, Le Quartier Français, The Garden Room,
comment-notesComments: 0


  

Intern wanted

Guys, we’re looking for an intern to join our marketing team. Always wanted to peek behind our doors? Well, this is your chance.

intern-ad

Are you a foodie with mad marketing skills? Are you technologically savvy? To qualify, you’ll need to be adept at Photoshop with some design skills, and have muchos enthusiasm.

If this sounds like you – we’d love to meet you! Please send your CV and motivational statement to susan@lqf.co.za

Posted by: Susan Huxter
Posted in: Le Quartier Français,
comment-notesComments: 0


  

Make a Français ’75 this New Year’s Eve

Wow your guests this New Year’s Eve with our take on classic champagne cocktail the French ’75. We’ve made it our own by using gin infused with Lady Bonin’s Earl Grey Tea—and of course of family farm’s delightful MCC, Miss Molly from Moreson.
Here’s the recipe for you to make at home, or you can come join us for New Year’s Eve at our Lounge Bar and let us make it for you! We have a host of creative cocktails that will surely keep you entertained, view the list here. Not to mention all of our delicious Bar Bites.
Recipe for Français ’75
Lady Bonin’s Earl Grey Tea, Infused Dry Gin, Miss Molly Bubbly, Fresh Lemon, Sugar. Bright & Sparklingly Aromatic, Afternoon Tea at its Best
To start, make the infused gin by adding four teaspoons of Lady Bonin’s loose leaf Earl Grey  to a bottle of Beefeater Gin. We placed the gin in the freezer first and brought it down to -20*c. This allows us great control of the amount of tannins we release from the tea. After about 10 days we remove from the freezer, strain and bottle. (We realise you don’t  have time for this with New Year’s around the corner, but do it today to allow maximum infusion in this short time frame.)
35ml Earl Grey Gin
15ml Fresh Lemon Juice
7.5ml Vanilla Sugar (2:1, sugar: water, slowly steeped with vanilla pods)
Topped with 100ml of Miss Molly MCC
Serve in a champagne flute and garnish with a lemon zest spiral. The drink is thrown from shaker to shaker before topping with MCC; this allows us control over dilution and to further aerate the drink, allowing for a sharper taste.

Wow your guests this New Year’s Eve with our take on classic champagne cocktail the French ’75. We’ve made it our own by using gin infused with Lady Bonin’s Earl Grey Tea—and of course our family farm’s delightful MCC, Miss Molly from Môreson.

Here’s the recipe for you to make at home, or you can come join us for New Year’s Eve at our Lounge Bar and let us make it for you! We have a host of creative cocktails that will surely keep you entertained, not to mention all of our delicious Bar Bites.

Recipe for Français ’75

Matt Roberts

Lady Bonin’s Earl Grey Tea, Infused Dry Gin, Miss Molly Bubbly, Fresh Lemon, Sugar. Bright & Sparklingly Aromatic, Afternoon Tea at its Best

To start, make the infused gin by adding four teaspoons of Lady Bonin’s loose leaf Earl Grey  to a bottle of Beefeater Gin. We placed the gin in the freezer first and brought it down to -20*c. This allows us great control of the amount of tannins we release from the tea. After about 10 days we remove from the freezer, strain and bottle. We realise you don’t  have time for this with New Year’s around the corner, but you can infuse the tea at room temperature which will take about 5 minutes to get the flavour – by freezing though you get a much fresher flavour and satisfying tannic dryness.

35ml Earl Grey Gin
15ml Fresh Lemon Juice
7.5ml Vanilla Sugar (2:1, sugar: water, slowly steeped with vanilla pods)
Topped with 100ml of Miss Molly MCC

Serve in a champagne flute and garnish with a lemon zest spiral. The drink is thrown from shaker to shaker before topping with MCC; this allows us control over dilution and to further aerate the drink, allowing for a sharper taste.

Posted by: Susan Huxter
Posted in: Le Quartier Français, Le Quartier Lounge Bar, Môreson, recipes,
comment-notesComments: 1


  

Season’s greetings from Isabelo

Our hearts are warm this festive season, thanks to our sponsors –we’ve been able to show continued support to the Isabelo children.
We have been able to serve a very nutritious lunch every school day to 120 children across 3 play schools. The meals are prepared by our Le Quartier Francais team, who selflessly donate their time and expertise so that every cent donated is spent on food for the children. Recently we also celebrated Christmas with the children and gave them a wonderful party, Santa Claus and gifts included!
We have also been able to financially support an extra 160 000 meals for the children in two Franschhoek schools through also the Kusasa Breakfast Club these past two years. This started with porridge every week day morning last year and we were able to increase the nutritional value by adding an egg to their porridge 4 days of the week.
We strive to continue and grow this initiative. With continued support, have no doubt that it will change the lives of more children than we ever imagined possible.

Our hearts are warm this festive season, thanks to our sponsors –we’ve been able to show continued support to the Isabelo children.

isabelo pic

We have been able to serve a very nutritious lunch every school day to 120 children across 3 play schools. The meals are prepared by our Le Quartier Francais team, who selflessly donate their time and expertise so that every cent donated is spent on food for the children. Recently we also celebrated Christmas with the children and gave them a wonderful party, Santa Claus and gifts included!

We have also been able to financially support an extra 160 000 meals for the children in two Franschhoek schools through also the Kusasa Breakfast Club these past two years. This started with porridge every week day morning last year and we were able to increase the nutritional value by adding an egg to their porridge 4 days of the week.

We strive to continue and grow this initiative. With continued support, have no doubt that it will change the lives of more children than we ever imagined possible.

Thank you and wishing you a happy holiday season, Margot, the Isabelo Children, and the whole Le Quartier Francais family.

Posted by: Susan Huxter
Posted in: Isabelo, Kusasa Project, Le Quartier Français,
comment-notesComments: 0


  

Celebrating The Kusasa Project

We feel privileged to be able to support the amazing work being done at The Kusasa Project - and would like to give a huge THANK YOU to our executive chef Margot Janse and her incredible team who have gone the extra mile in donating time and resources to this worthy cause. Recently we celebrated Christmas with the kids and received this beautiful letter in response.

christmas

The Kusasa Project was founded in South Africa to encourage a brighter future for underprivileged children by facilitating academic, sporting and life skills development
Dear Le Quartier Français
Thank you so very much for spoiling our children at The Early Leaning Centre with a Christmas party. The gifts were amazing and so beautifully wrapped. The time and effort that you put into them was greatly appreciated. These children are so incredibly lucky to have your support throughout the year and we are very proud to be associated with you. Words can never thank you enough for all that you do for The Kusasa Project we can only hope that every child that you have supported will grow into an educated adult that you will be proud of!
Best Wishes
The Kusasa Team

Dear Le Quartier Français
Thank you so very much for spoiling our children at The Early Leaning Centre with a Christmas party. The gifts were amazing and so beautifully wrapped. The time and effort that you put into them was greatly appreciated. These children are so incredibly lucky to have your support throughout the year and we are very proud to be associated with you. Words can never thank you enough for all that you do for The Kusasa Project we can only hope that every child that you have supported will grow into an educated adult that you will be proud of!

Best Wishes
The Kusasa Team

The Kusasa Project was founded in South Africa to encourage a brighter future for underprivileged children by facilitating academic, sporting and life skills development
Posted by: Susan Huxter
Posted in: Franschhoek, Kusasa Project, Le Quartier Français,
comment-notesComments: 0


  

How to eat a porcini and duck egg risotto

You decided to come to Bread & Wine for lunch. First good decision.  You spy a porcini and duck egg risotto with brioche on the menu, you order it. Another good decision. You need to make one more choice – what to drink? You wisely choose a golden glass of Solitaire Cap Classique. Now, to eat it.

porcini and duck egg risotto

Perfectly wobbly slow poached duck egg on a bed of creamy risotto

Slice gently into the egg and watch the sun spill out

Slice gently into the egg and watch the sun spill out

The buttery yolk dresses the earthy risotto - now eat!

The buttery yolk dresses the earthy risotto - now eat!

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Le Quartier Français,
comment-notesComments: 0


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