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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


  

The Tasting Room garners a spot in Eat Out’s Top Ten

Le Quartier Francais is thrilled at the announcement that their world-renowned dinner restaurant, The Tasting Room, came 9th overall in the annual South African Eat Out DStv Food Network Restaurant Awards 2013. The Tasting Room is currently
ranked 51 on San Pellegrino’s World Best Restaurants.
Held at The Lookout in the V&A Waterfront on Sunday the 10th of November, roughly 500 people attended the gala evening to enjoy delicious food, brush shoulders with the who’s who in the foodie world, and hear the results of these prestigious awards. Margot Janse, Head Chef, and Eleanor Kerwin, F&B Manager attended.
In Margot’s acceptance speech, for which Eat Out called her “gracious“, she said “I am so proud. It’s a great honour to see so many of the chefs who have worked with me gaining their own awards.”
Anonymous judges have been dining in restaurants across the country in order to nominate 20 finalists, from which the Top 10 were chosen. This year, both Bread & Wine – Le Quartier Français’s lunch time restaurant situated on the family Wine Estate, Môreson – and world-renowned dinner restaurant, The Tasting Room, were nominated. The Tasting Room has previously made it onto the Top 10 eleven times in the sixteen years that this award has existed, and Bread & Wine have been in the Top 10 twice. This is the third year that both restaurants have been nominated concurrently. The Tasting Room was also nominated for the Boschendal Style Award 2013.
Abigail Donnelly, Editor for Eat Out, says “Ultimately, however, it’s the food that counts. Taste is the emotional component of a dish, making it the most vital element. The scorecards show which restaurants excel in flavour and not just the fussy stuff. Many of our native ingredients have been celebrated, making them the future of South African food”.

We’re thrilled at the announcement that our world-renowned dinner restaurant, The Tasting Room, came 9th overall in the annual South African Eat Out DStv Food Network Restaurant Awards 2013.

The-Tasting-Room Eat Out 2013

Held at The Lookout in the V&A Waterfront on Sunday the 10th of November, roughly 500 people attended the gala evening to enjoy delicious food, brush shoulders with the who’s who in the foodie world, and hear the results of these prestigious awards. Margot Janse, Head Chef, and Eleanor Kerwin, F&B Manager attended.

In Margot’s acceptance speech, for which Eat Out called her “gracious“, she said “I am so proud. It’s a great honour to see so many of the chefs who have worked with me gaining their own awards.”

Anonymous judges have been dining in restaurants across the country in order to nominate 20 finalists, from which the Top 10 were chosen. This year, both Bread & Wine – Le Quartier Français’s lunch time restaurant situated on the family Wine Estate, Môreson – and world-renowned dinner restaurant, The Tasting Room, were nominated. The Tasting Room has previously made it onto the Top 10 eleven times in the sixteen years that this award has existed, and Bread & Wine have been in the Top 10 twice. This is the third year that both restaurants have been nominated concurrently. The Tasting Room was also nominated for the Boschendal Style Award 2013.

Abigail Donnelly, Editor for Eat Out, says “Ultimately, however, it’s the food that counts. Taste is the emotional component of a dish, making it the most vital element. The scorecards show which restaurants excel in flavour and not just the fussy stuff. Many of our native ingredients have been celebrated, making them the future of South African food”.

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


  

The FoodWineDesign Fair 2013

Neil ‘His Royal Porkness’ Jewell and Môreson Wines are in Joburg for The FoodWineDesign Fair 2013, which is running from 8-10 November.

photo 4

The boutique outdoor market, on the rooftop of the Hyde Park Corner shopping centre features ‘the best local furniture crafters, artisan products, top wine labels, microbreweries and speciality foods.’

“We have a living stand,” says general manager of LQF, Linda Coltart. “One wall is full of flowers and herbs and the other is covered in Polaroid pictures of our guests taking the first bites of the bacon sandwich.”

photo 3 (1)

“We’re launching our new Bacon of the Month Club! We started out with CBC-cured bacon [craft beer]. And today we’ll have Asian-flavoured bacon. On Saturday and Sunday, come and try our Chardonnay-cured bacon as well as our famous original bacon—all grilled on The Big Green Egg.”

Peaked your interest? Go to www.baconofthemonth.co.za. The full website will be going live soon, but on the landing page you’ll find out a bit more about what our Bacon of the Month Club is doing. In addition to this you’ll be able to fill in your email address so that we can make sure you’re kept in the loop regarding launch dates, membership prices and general information about the BEST CLUB EVER.

Remember: if it’s not bacon it’s not kosher.



  

Petite Breakfast Menu at Le Quartier Français

Have you heard about our Petite Breakfast Menu? We’re well known in the Franschhoek Village for our breakfast in The Garden Room, where guests and visitors can enjoy the delicious continental buffet, as well as order a hot dishes off of the à la carte menu.

Le Quartier Français is known for having the best breakfast in the Franschhoek village. Served in The Garden Room, guests and
visitors can enjoy the delicious continental buffet, as well as order a hot dish from the à la carte menu.
In addition to this, the hotel has just launched a “Petite Breakfast Menu”. Items include their famous cinnamon sticky buns,
eggs benedict, and their delicious croissant with scrambled egg and Neil Jewell’s bacon. This menu is perfect for locals who
want a quick bite with their morning newspaper and coffee, guests and visitors who do not have time to indulge in a full buffet
breakfast, or those who prefer to order something simple. Served in the front lounge and veranda from 7am, it is the perfect
setting to watch the village wake up and start bustling, with the backdrop view of the mountainis known for having the best breakfast in the Franschhoek village. Served in The Garden Room, guests and visitors can enjoy the delicious continental buffet, as well as order a hot dish from the à la carte menu.

In addition to this, we’ve just launched a Petite Breakfast Menu! Items include our famous cinnamon sticky buns,  Eggs Benedict, and a delicious croissant with scrambled egg and Neil Jewell’s bacon.

This menu is perfect for locals who want a quick bite with their morning newspaper and coffee, guests and visitors who do not have time to indulge in a full buffet breakfast, or those who prefer to order something simple. Served in the front lounge and veranda from 7am, it is the perfect setting to watch the village wake up and start bustling, with the backdrop view of the mountains.

Petite Breakfast Menu

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