Archive for the ‘Le Quartier Français’ Category

Ardmore’s fabulous fabric

Tuesday, August 19th, 2014

Ardmore Ceramics, famed for their unique hand-painted and hand-sculpted South African ceramic artworks, have joined the textile game.

The story goes that in 2011, Ardmore created the Qalakabusha sofa and they partnered with Mavromac in an on-going limited release of the sofa. (Mavromac is a trade showroom brand housing ‘superb selections of high end furnishing fabrics and wall coverings for sale to the interior design trade, specifiers, architects and contractors’.)

The collaboration of the original sofa opened the avenue for the two brands to continue working together for the Ardmore Fabric Journal.

Pay us a visit in The Living Room—and keep an eye out for our special lampshade made with fabric from the range, entitled ‘Wonderboy Wisdom’. Isn’t it beautiful?

ardmore fabric

The science of serviettes

Friday, August 15th, 2014
“I like the fact we’re not square,” says Susan Huxter while culinary manager, Eleanor Kerwan measures a bolt of fabric strung across her lap.
Susan and Eleanor are deciding on new fabric for the serviettes in The Living Room. And while it may not be an exciting new dish or cocktail, getting the small details just right it is what makes an experience for a guest holistically enjoyable.
“Nobody has a square lap,” says Susan matter-of-fact. And of course, she’s right. That’s why our serviettes are oblong, allowing for a graceful silhouette. Who needs to wear a tent while sampling our small plate menu?
There you have it folks, the science of serviettes

“I like the fact we’re not square,” says Susan Huxter while culinary manager, Eleanor Kerwan measures a bolt of fabric strung across her lap.

napkin

Susan and Eleanor are deciding on new fabric for the serviettes in The Living Room. And while it may not be an exciting new dish or cocktail, getting the small details just right it is what makes an experience for a guest holistically enjoyable.

napkin

“Nobody has a square lap,” says Susan matter-of-fact. And of course, she’s right. That’s why our serviettes are oblong, allowing for a graceful silhouette. Who needs to wear a tent while sampling our small plate menu?

There you have it folks, the science of serviettes.

Virtuoso Travel Week 2014

Wednesday, August 6th, 2014

What happens in Vegas? Our formidable, Susan Huxter shows the travel world our #LoveLQF style is what.  Virtuoso Travel Week 2014 is being held in Las Vegas at Bellagio Hotel & Resort from August 9-15.

What is it? Travel specialists—brands, agencies, suppliers and so on—from  all over the globe flock to the city that never sleeps to ‘attend the luxury travel event of the year’.

Here’s a sneak peek of our presentation for the show

V1

Virtuoso

Hop aboard the wine tram!

Monday, August 4th, 2014

Recently the Bread & Wine team, along with some members from Le Quartier Français went on an educational (read: lots of fun) trip on Franschhoek’s Wine Tram.

tram 2

The group went from the ticketing office to Holden Manz where they enjoyed a wine tasting and cellar tour, then drove up to Dieu Donne to take in the spectacular views. Then, they all jumped aboard after the Wine Tram and went off to Rickety Bridge, more tastings of course followed.

tram 4

The tram’s design is modelled after the open-sided Brill Trams of circa 1890 and seats 32 passengers on eight comfortable benches. ‘Six of the eight benches have flip-over, tram-style seat-backs that allow passengers to enjoy the view in both directions’.

tram 3

There are two tours to take, the Red Line and the Blue Line, plus a host of other activities for specialised routes. Hop on over here to find and more—before you hop aboard.

tram 5

Digital Detox with the reading Ellie

Wednesday, July 30th, 2014

We’d like to introduce you and your kids to our new friend – the reading Ellie! Turn off the smartphones and tablets and rather get your little ones to browse our collection of children’s books.

reading ellie

Plus, the reading Ellie is positioned right by The Garden Room, so the parents can relax with the kids in sight, happily reading some of our favourite stories.

ellie 2

We also have books for the grown-ups! Order a delicious drink ( wine, cocktails, coffee, freshly squeezed juice…) and sit back in our lounge for a reading adventure.

lounge books

Tripadvisor Certificate of Excellence 2014

Friday, July 11th, 2014

We’ve been awarded a Certificate of Excellence from Tripadvisor! Thank you to all our guests who reviewed us, the whole team at Le Quartier Français appreciates your feedback – and we hope to see you all again soon!

Want to drop us a review? Find us here on Tripadvisor.

trip

Things that go on in the kitchen #1

Wednesday, July 9th, 2014
What’s this?
“It’s fermented butternut for the wild herb soup,” says Margot Janse, referring to a dish from The Tasting Room. “It also has butternut toffees.”
Hanging with the butternut is a bag of grated Jerusalem artichokes, also fermenting.
And this?
“Oh, that’s an experiment.”
How does it work? The chefs simply add a small percentage of salt, and the vegetables do the rest.

What’s this?

“It’s fermented butternut for the wild herb soup,” says Chef Margot Janse, referring to a dish from The Tasting Room. “It also has butternut toffees.”

Hanging with the butternut is a bag of grated Jerusalem artichokes, also fermenting.

And this?

“Oh, that’s an experiment.”

How does it work? The chefs simply add a small percentage of salt, and the vegetables do the rest.

butternut

How refreshing!

Tuesday, July 8th, 2014

Today we officially re-open! During our annual winter closure we weren’t resting on our LQF laurels however… The dynamic team from Wonderland Works (the folks behind the whimsical and glam interior of The Bacon Pop-up Bar) joined in with our building company for some refreshing renovations . See a sneak peek below; and please pop in for a visit to see the changes.

new floor bar

Our bar has been extended to include a side lounge - plus we have a beautiful new floor!

Our new bar counter casts a pink glow...

Our new bar counter casts a pink glow...

The Garden Room is bright and beautiful

The Garden Room is bright and beautiful

...with interesting design elements throughout, such as this textured wallpaper

...with interesting design elements throughout, such as this textured wallpaper

The Garden Room

A gorgeous new interior for The Garden Room - table for two anyone?

Go for a walk outside; along our new pathways to find a glorious vegetable garden in place of the Herb & Sculpture Garden. This is the view our guests can now enjoy while getting a treatment at our day spa, B.gorgeous.

Go for a walk outside; along our new pathways to find a glorious vegetable garden in place of the Herb & Sculpture Garden. This is the view our guests can now enjoy while getting a treatment at our day spa, B.gorgeous.

Cycling in Franschhoek

Friday, June 27th, 2014

Franschhoek’s fresh air can enliven the mind and soul like nothing else. Hop aboard a bike for this free tonic and take in some utterly spectacular scenery while you’re at it.

cycle in Franschhoek

Whether you’re simply cruising the Main Street, or flying over Franschhoek Pass—there’s a route to suit every type of cyclist.

Both Le Quartier Français and Delicious are centrally located; offering the ultimate launching pad for savvy cyclists. (Not to mention hot showers, soft beds and incredible cuisine after the trip.)

Plus, Delicious Hotels has a special package for bike lovers.

Have a look at the trails reccomeded by the Franschhoek Cycling Club for beginners and advanced bikers.

Chef Gerald van der Walt to join The Tasting Room team

Wednesday, June 18th, 2014
Like every other Executive Chef at the top of their game—Margot Janse has decided to appoint a Head Chef for The Tasting Room; Gerald van der Walt (formerly of The Greenhouse in Cape Town). This creative collaboration is set to take the much-awarded fine dining restaurant to new heights.
“I am most certainly not leaving,” says Margot Janse. “I’ve appointed Gerald as there’s a gap at the top: taking nothing away from my team. I have incredible chefs. Gregory Caci my sous chef is fantastic and he and my team deserve the support. I’m travelling a lot and I think that it’s only fair that there’s another person at the top. This means I’ll be able to manage my time better, and that I can spread myself further without losing anything.”
“He’s a great chef and I love the fact that Gerald knows the food scene in the Cape. And I really like his nature; he’s not a prima donna… His passion is in the right place.”
We caught up with Gerald ahead of his appointment in July to find out more about this intriguing chef.
What excited you about working in The Tasting Room?
The Tasting Room has a great reputation, it’s one of the best restaurants in the
country; and is all about progression and quality. The Tasting Room has been at the forefront for such a long time, how can I not be interested and excited about working there? It’s exactly where I want to be. There are a handful of really great chefs in the country, a lot of good ones, but a small amount of really great ones, now I have the opportunity to work alongside a second, I feel very privileged to have this chance.
Describe your philosophy and approach to cooking?
Food in a fine dining establishment needs to be thought provoking, not necessarily philosophical or sociological, it doesn’t have to change your political views either, but there has to be a few points during the meal when the diner has to query or ask questions; questions such as, I wonder how they made that? That’s an interesting combination; I wonder why they put those together? It has to make you think a little, but only if you want to, of course, a meal should also be enjoyable without having the need to make one think, but it’s nice to make it a talking point, or at least a point of interest.
Food has to be carefully prepared with the focus on quality – never compromise on quality and authenticity; it can be the most complex of dishes with a variety of flavours and textures, or something simple, as long as all care has been taken to make sure it tastes good – and simple doesn’t always mean easy.
Your favourite ingredient?
I love mushrooms. The varieties are so versatile: crumbed and fried, pickled, puréed, as soup or fresh, served with chicken, fish, beef, lamb or by itself, basically any which way with nearly anything. I also enjoy foraging for them when I do get the chance.
What don’t people know about you?
If you don’t know about it, it is probably for the best… Only kidding, I’m not too secretive, I’m quite transparent, there isn’t a great deal people don’t know; I guess the one thing is that I’m trying to write a novel, and as you  can see, I’m still slaving away in the kitchen, so it has not really been successful thus far.
Your thoughts on working with Margot Janse?
I am very excited about the opportunity. When I was a trainee chef, clumsily stumbling my way through chef school, I remember reading articles about her and what she was doing at The Tasting Room (not for a second, did I then, think that I would be where I am today). It is very humbling to have been given this chance, slightly nerve wracking, but very exciting, and I hope to learn a great deal while working next to her.
You’re moving to Franschhoek! What are you looking forward to exploring in the area?
Franschhoek is phenomenal, one of the most beautiful places in our country, Jean [Gerald’s wife] and I can’t believe we’re moving there, but I’m excited to experience the wine farms properly (quite difficult when you have to drive back to Cape Town, the wine has to be limited). Also eating at all the restaurants around the area and the surrounding walks and hikes up the mountains and forests.
Jean and I enjoy time out just wandering around, looking for mushrooms, when the season is right, or just getting lost somewhere. I also really want to try the Wine Tram, very keen on that one.
I know Margot and LQF do a lot of community work, and it will be great to get involved there too.
Other than cooking, what are your passions?
Music, food, sport, all sorts of storytelling and wine – we had a wine-themed wedding, yeah, I like wine a lot.
Describe yourself in three words?
Passionate, driven, grumpy – but funny grumpy, not too serious

Like every other Executive Chef at the top of their game—Margot Janse has decided to appoint a Head Chef for The Tasting Room; Gerald van der Walt (formerly of The Greenhouse in Cape Town). This creative collaboration is set to take the much-awarded fine dining restaurant to new heights.

“I am most certainly not leaving,” says Margot Janse. “I’ve appointed Gerald as there’s a gap at the top: taking nothing away from my team. I have incredible chefs. Gregory Caci my sous chef is fantastic and he and my team deserve the support. I’m travelling a lot and I think that it’s only fair that there’s another person at the top. This means I’ll be able to manage my time better, and that I can spread myself further without losing anything.”

“Gerald’s a great chef and I love the fact that he knows the food scene in the Cape. And I really like his nature; he’s not a prima donna… His passion is in the right place.”

gerald

We caught up with Gerald ahead of his appointment in July to find out more about this intriguing chef.

What excited you about working in The Tasting Room?
The Tasting Room has a great reputation, it’s one of the best restaurants in the country; and is all about progression and quality. The Tasting Room has been at the forefront for such a long time, how can I not be interested and excited about working there? It’s exactly where I want to be. There are a handful of really great chefs in the country, a lot of good ones, but a small amount of really great ones, now I have the opportunity to work alongside a second, I feel very privileged to have this chance.

Describe your philosophy and approach to cooking?
Food in a fine dining establishment needs to be thought provoking, not necessarily philosophical or sociological, it doesn’t have to change your political views either, but there has to be a few points during the meal when the diner has to query or ask questions. Questions such as, I wonder how they made that? That’s an interesting combination; I wonder why they put those together? It has to make you think a little, but only if you want to, of course, a meal should also be enjoyable without having the need to make one think, but it’s nice to make it a talking point, or at least a point of interest.

Food has to be carefully prepared with the focus on quality – never compromise on quality and authenticity; it can be the most complex of dishes with a variety of flavours and textures, or something simple, as long as all care has been taken to make sure it tastes good – and simple doesn’t always mean easy.

Your favourite ingredient?
I love mushrooms. The varieties are so versatile: crumbed and fried, pickled, puréed, as soup or fresh, served with chicken, fish, beef, lamb or by itself, basically any which way with nearly anything. I also enjoy foraging for them when I do get the chance.

What don’t people know about you?
If you don’t know about it, it is probably for the best… Only kidding, I’m not too secretive, I’m quite transparent, there isn’t a great deal people don’t know. I guess the one thing is that I’m trying to write a novel, and as you  can see, I’m still slaving away in the kitchen, so it has not really been successful thus far.

Your thoughts on working with Margot Janse?
I am very excited about the opportunity. When I was a trainee chef, clumsily stumbling my way through chef school, I remember reading articles about her and what she was doing at The Tasting Room (not for a second, did I then, think that I would be where I am today). It is very humbling to have been given this chance, slightly nerve wracking, but very exciting, and I hope to learn a great deal while working next to her.

You’re moving to Franschhoek! What are you looking forward to exploring in the area?
Franschhoek is phenomenal, one of the most beautiful places in our country, Jean [Gerald’s wife] and I can’t believe we’re moving there, but I’m excited to experience the wine farms properly (quite difficult when you have to drive back to Cape Town, the wine has to be limited). Also eating at all the restaurants around the area and the surrounding walks and hikes up the mountains and forests.

Jean and I enjoy time out just wandering around, looking for mushrooms, when the season is right, or just getting lost somewhere. I also really want to try the Wine Tram, very keen on that one.

I know Margot and LQF do a lot of community work, and it will be great to get involved there too.

Other than cooking, what are your passions?
Music, food, sport, all sorts of storytelling and wine – we had a wine-themed wedding, yeah, I like wine a lot.

Describe yourself in three words?
Passionate, driven, grumpy – but funny grumpy, not too serious