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New Year’s Eve at the Lounge Bar

Haven’t made plans for tonight yet? Don’t like the New Year’s hype? Well then, come celebrate in style with us at our Lounge Bar.
We’ll be mixing delicious cocktails all night long: our food-based’ craft cocktails are unique in that we use South African ingredients, much of it foraged locally in Franschhoek, such as, mebos, sour figs, buchu and nettles, and much more. Plus we have a delicious menu of inventive and moreish Bar Bites, tuck into sticky wildebeest vetkoekies, prawn popcorn with lime salt, suckling pig and bacon crumble, and, and… see the rest of the menu here.
Or slurp down a plate of West Coast oysters with a bottle of Moreson bubbly!
Our reccomedation for a New Year’s Eve cocktail? Our Français ’75 (if you can’t make it to us, make it yourself! Check out the recipe here.)

Haven’t made plans for tonight yet? Don’t like the New Year’s hype? Well then, come celebrate in style with us at our Lounge Bar.

Henry Rifle Martini and prawn popcorn

We’ll be mixing delicious cocktails all night long: our ‘food-based’ craft cocktails are unique in that we use South African ingredients, much of it foraged locally in Franschhoek, such as, mebos, sour figs, buchu and nettles, and much more. Plus we have a delicious menu of inventive and moreish Bar Bites, tuck into sticky wildebeest vetkoekies, prawn popcorn with lime salt, suckling pig and bacon crumble, and, and… see the rest of the menu here.

Or slurp down a plate of West Coast oysters with a bottle of Môreson bubbly!

Our recommendation for a New Year’s Eve cocktail? Our Français ’75 (if you can’t make it to us, make it yourself! Check out the recipe here.)

Posted by: Susan Huxter
Posted in: Le Quartier Lounge Bar,
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


  

Ndlovu Brewery

One of our favourite local winemakers, Rob Armstrong of Haut Espoir – has caught the craft beer bug and is brewing up a storm on his fynbos-covered farm.

ndlovu brewery

“In the rumbling mountains of Franschhoek the Elephant walks again. Coming back to Olifants Hoek in the form of a Stampede (Barrel fermented Lager) and a Mock Charge (Naartjie Wit).”

We’ve tried both beers and can highly recommend them—in fact we’ve incorporated one into a cocktail at our Lounge Bar: NDLOVU GRAPEFRUIT SOUR made with Inverroche Dry Gin and Ndlovu Grapefruit & Coriander Seed Weiss. Bright and velvety textures and citrusy fresh components complement one another, ‘proving two wrongs do make a right.’

Find them on Facebook.

Posted by: Susan Huxter
Posted in: Franschhoek, Le Quartier Lounge Bar,
comment-notesComments: 0


  

New cocktails for you to try

Feeling thirsty? It’s a good thing then that we’ve added a number of new craft cocktails to our Lounge Bar menu for you to try.

A brilliant aperitif, the Wood Sorrel Margarita has been flash-infused with herbaceous wood sorrel foraged in Franschhoek and the short drink zings with fresh lemon.

Wood Sorrel Margarita

Wood Sorrel Margarita

For something completely different try the Pineapple Mezcal Cooler—a mix of La Muerte Mezcal, Medium Dry Sherry, Fresh Pineapple Juice, Angostura and Orange Bitters—it’s a refreshing drink with a subtle, sweet smokiness.

Keeping it local, the Ndlovu Grapefruit Sour incorporates a grapefruit and coriander seed weiss beer made in Franschhoek with Inverroche Dry Gin for a cocktail that combines bright and velvety textures.

See the rest of the new cocktails here.

Posted by: Susan Huxter
Posted in: Cocktails, Le Quartier Lounge Bar,
comment-notesComments: 0


  

The Croiss Dog Cult

It’s an obsession. It’s not a croissant. It’s not a hotdog. It’s the ultimate hybrid in snacking.

Croiss Dog

The Croiss Dog! Layers of flaky, buttery, croissant pastry ensconce a delectable bacon sausage made by Neil ‘His Royal Porkness’ Jewell. The mania-inducing crossed croissant is served with confit tomato and mustard cabbage.

The sausage has been cold-smoked and seasoned with garlic and coriander. Made from three of Neil’s favourite meats: pasture-reared bacon, waygu beef and Charlie’s pork – “It doesn’t get any better than this,” said the Charcuterie King.

Some didn’t think it was possible. Until that first bite.

Come and join The Croiss Dog Cult at Le Quartier Lounge Bar!

Posted by: Susan Huxter
Posted in: Le Quartier Lounge Bar, Neil Jewell,
comment-notesComments: 0


  

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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There’s something about Mary

We can feel it in the air, summer is approaching! This weekend’s weather is looking mighty fine, so on Sunday 3, November we’re launching the first of our Bloody Mary & Oyster Sundays at Le Quartier Lounge Bar! Every week we’ll be making a different variation on the classic cocktail, incorporating interesting techniques such as fat washing with bacon and biltong. Find out more about our bacon and biltong vodkas.

bloody mary and oyster sundays

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


  

Le Creuset’75

Yesterday we launched our Le Creuset pop-up store! All browsers were treated to a complimentary cocktail, which we specially created for the occasion.
Le Creuset’75 is a twist on a classic French 75 (gin, lemon and champagne) with the addition of Earl Grey flavours.
We chatted to our consultant barman Matthew Roberts about the special drink: “The gin is frozen down to -20*C and then a couple of spoons Lady Bonin’s loose leaf Earl Grey tea is added. With this drop in temperature it allows us to only extract the gentle perfumes of the tea leaves rather than the thick, bitter tannins.
“The tannins are a quality of the finished product, with slowing the whole infusion process down it allows us to extract just the right amount of tannins to help the London Dry Gin appear dryer still but without becoming astringent.
“The gin is ‘thrown’ together with fresh lemon juice and just a touch of sugar and then lengthened with Miss Molly Bubbly, MCC. The drink is bright and fresh with the fine mousse of the wine carrying the Earl Grey perfumes to the top of the glass. Served up and garnished with lemon oils.”

Yesterday we launched our Le Creuset pop-up store! All browsers were treated to a complimentary cocktail, which we specially created for the occasion.

Le Creuset’75 is a twist on a classic French 75 (gin, lemon and champagne) with the addition of Earl Grey flavours.

Matt Roberts

We chatted to our consultant barman Matthew Roberts about the special drink: “The gin is frozen down to -20*C and then a couple of spoons Lady Bonin’s loose leaf Earl Grey tea is added. With this drop in temperature it allows us to only extract the gentle perfumes of the tea leaves rather than the thick, bitter tannins.

“The tannins are a quality of the finished product, with slowing the whole infusion process down it allows us to extract just the right amount of tannins to help the London Dry Gin appear dryer still but without becoming astringent.

“The gin is ‘thrown’ together with fresh lemon juice and just a touch of sugar and then lengthened with Miss Molly Bubbly, MCC. The drink is bright and fresh with the fine mousse of the wine carrying the Earl Grey perfumes to the top of the glass. Served up and garnished with lemon oils.”

Don't they make a fetching pair?

Don't they make a fetching pair?

Head over to our Facebook page for more images of the launch and shop.

comment-notesComments: 0


  

Create a unique cocktail at Le Quartier Lounge Bar!

Fancy yourself a mixoligist? Come up with a unique concept for cocktail incorporating local South African ingredients and you could get the chance to create it with our consultant barman and cocktail creator extraordinaire Matthew Roberts.  There’s no need for a full recipe—all you need to do is provide the idea for it in the comments below or on Facebook.

frosted  cocktail glasses

The competition includes a cocktail journey at Le Quartier Lounge Bar accompanied with a selection of delectable Bar Bites, as well as a stay-over at Delicious Hotels [for two].

Please like us on Facebook for your entry to be valid, and for extra points be a dear and share this competition too.

*Closing date 30 September 2013

***

Take some inspiration from Margot Janse’s favourite cocktail, the Edible Fruit Coupe:
Dried fruit ‘Boere Kinders’ comprising apricot, cranberries, vanilla, currents, saltanas and raisins soaked for weeks in Cape Brandy and Harnepoot dessert wine. A splash of Môreson Miss Molly bubbly provides palate drying effervescence.

edible fruit coupe

Posted by: Susan Huxter
Posted in: Bar, Competition, Le Quartier Lounge Bar,
comment-notesComments: 0


  

Biltong and bacon vodkas

There are exciting things happening at Le Quartier Lounge Bar! We chatted to barman extraordinaire, Matthew Roberts about his latest creations—two vodkas; one flavoured with bacon, the other biltong.

Matthew Roberts

“We use a process called ‘fat-washing’,” says Matthew. “I’ve used this technique for a while now. It was made famous by PDT in New York with their Benton’s Old Fashioned: Bacon washed Bourbon, a la ‘Old Fashioned’.

Fat-washed spirits are often used for Bloody Marys, which is what we are working towards for Le Quartier Lounge Bar. Bloody Marys are something that I absolutely go nuts for, and LQF’s Bloody Mary Menu (coming this December) is going to be HUGE!

With this in mind I contacted Neil Jewell over at Bread & Wine and explained the process we would be using—and I could tell he was quite excited too!

He put together a couple of samples for us: a smoked pig fat, which lent the vodka the salty savoury taste of pork and the smokiness of bacon. The second, beef suet reduced down with pinotage, black pepper and coriander[ for the biltong version].

These fats were then placed into vacuum bags with vodka and slow cooked to allow the fats to interact as a liquid with the alcohol extracting as much flavour as possible. And the rest…is a secret.”

Thanks Matthew!

Le Quartier Lounge Bar is open from 12h00 – 24h00, the cocktail emporium is a stylish place to meet and relax in a comfortable yet trendy space.

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


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