le quartier français

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The best restaurant on the African continent

In an article last week, Larry Olmsted from Forbes, called The Tasting Room, ‘the best restaurant on the African continent’ – we’re deeply honoured and thrilled by this statement.

An excerpt: “While Franschhoeck has a long main street lined with restaurants, shops, wine rooms, and galleries – it simply made for visiting. Filled with art and comprised of rooms in swank freestanding cottages arranged around a pool and gardens, Le Quartier Francais is its best hotel, and the Tasting Room its best restaurant.”

Read the rest of the article here.

SA-TastingRoom11

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Margot Janse in Food & Home magazine

Margot Janse is featured in the April edition of Food & Home at her country home in Franschhoek. The article jumps into her home life, which is punctuated by laughter, champagne, and family.

food and home magazine

The article includes recipes for:
Sticky ‘Farmer Angus’ beef short-ribs
Pickled cucumber and runner beans
Duncan’s Famous Pear Tarte Tatin
Egg yolk ravioli with mushroom ragout
Oysters with sour fig

food and home feature margot janse
Pickled cucumber and runner beans
Posted by: Susan Huxter
Posted in: Chefs, Franschhoek, Margot Janse, Press & Media, magazine, recipe,
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Ingenious and indigenous ingredients

Ingenious and indigenous ingredientsEnter the kitchen of culinary whirlwind Margot Janse; and you’ll find a playground of indigenous South African ingredients being transformed into dishes that are utter magic. Some of the ingredients are:KapokbosA strain of wild rosemary.NastergalBright, purple berries from a nightshade plant.Num num‘Natal plum’: a bright red fruit the size of a plum indigenous to Kwazulu-Natal and Eastern Cape coastlines.Eugenia berriesEdible pink-purple berries that offer an unsual flavour profile of both sweet and spice.Baobab fruitThe tree of life, the baobab, produces fruit that has an amazing natural sherbet inside.
Enter the kitchen of culinary whirlwind Margot Janse; and you’ll find a playground of indigenous South African ingredients being transformed into dishes that are utter magic. Some of the ingredients are:
Kapokbos
A strain of wild rosemary.
Nastergal
Bright, purple berries from a nightshade plant.
Num num
‘Natal plum’: a bright red fruit the size of a plum indigenous to Kwazulu-Natal and Eastern Cape coastlines.
Eugenia berries
Pink-purple berries that offer an unusual flavour profile that’s both sweet and spicy.
Baobab fruit
The tree of life, the baobab, produces fruit that has an amazing natural sherbet inside.

Enter the kitchen of culinary whirlwind Margot Janse; and you’ll find a playground of indigenous South African ingredients being transformed into dishes that are utter magic.

Some of the ingredients are:
Kapokbos
A strain of wild rosemary.
Nastergal
Bright, purple berries from a nightshade plant.
Num num
‘Natal plum’: a bright red fruit the size of a plum indigenous to Kwazulu-Natal and Eastern Cape coastlines.
Eugenia berries
Pink-purple berries that offer an unusual flavour profile that’s both sweet and spicy.
Baobab fruit
The tree of life, the baobab, produces fruit that has an amazing natural sherbet inside.

baobab fruit

Posted by: Susan Huxter
Posted in: Chefs, Ingredients, Margot Janse,
comment-notesComments: 0


  

Dîner des Grands Chefs 2013

On Monday, April 22; 45 Relais & Châteaux Grands Chefs descend on London for unforgettable culinary experience.
It’s the third edition of the World Culinary Tour, and Grands Chefs will be there from all over the globe, including Margot Janse.
In teams of three, each chef will create a signature course, inspired by the best British produce, ‘resulting in 15 different and never-seen-before menus, prepared live for 600 guests in the magnificent Old Billingsgate’.
The British produce the chefs will be working with:
Appetizer: Devonshire brown rock crab or Cornish lobster
First main course: Gigha halibut or Scottish scallops (diver caught)
Second main course: Aberdeen Angus beef or Rhug Estate Denbighshire chicken
The final two courses will be cheese and pudding.
We can’t wait to see what Margot does with the glorious produce!

On Monday, April 22; 45 Relais & Châteaux Grands Chefs descend on London for unforgettable culinary experience.  It’s the third edition of the World Culinary Tour, Dîner des Grands Chefs 2013; and Grands Chefs will be there from all over the globe, including Margot Janse.

In teams of three, each chef will create a signature course, inspired by the best British produce, ‘resulting in 15 different and never-seen-before menus, prepared live for 600 guests in the magnificent Old Billingsgate’, which overlooks London Bridge. The event will be held in support of  the association Action Against Hunger.

dinner des grand chefs

The British produce the chefs will be working with:
Appetizer: Devonshire brown rock crab or Cornish lobster
First main course: Gigha halibut or Scottish scallops (diver caught)
Second main course: Aberdeen Angus beef or Rhug Estate Denbighshire chicken

The final two courses will be cheese and pudding.

We can’t wait to see what Margot does with the glorious produce!

View the 45 Grands Chefs who will be attending.

Posted by: Susan Huxter
Posted in: Chefs, London, Margot Janse, Relais & Chateaux,
comment-notesComments: 0


  

Taste of Mumbai

Taste of Mumbai
Margot Janse will be representing South Africa at the first ever Taste of Mumbai in India.
Taking place on 22 February in the South Mumbai neighbourhood of Marine Lines the Taste of Mumbai festival will be a the three-day outdoor event showcasing fine dining food stalls as well as suppliers of local, imported, and artisanal culinary products. The Mumbai format will be almost identical to that of Taste of London, just on a much smaller in scale. The organisers say they’ve chosen 12 high-end restaurants (ten from within India, two from overseas) to showcase their food at the event.
This festival first originated in London in 2004, and is now held in 15 cities across the world, including Cape Town and Joburg.
Follow Lequaf on Twitter for updates from the festival.

Margot Janse will be representing South Africa at the first ever Taste of Mumbai in India.

Taking place on 22 February in the South Mumbai neighbourhood of Marine Lines the Taste of Mumbai festival will be a the three-day outdoor event showcasing fine dining food stalls as well as suppliers of local, imported, and artisanal culinary products. The Mumbai format will be almost identical to that of Taste of London, just on a much smaller in scale. The organisers say they’ve chosen 12 high-end restaurants (ten from within India, two from overseas) to showcase their food at the event.

This festival first originated in London in 2004, and is now held in 15 cities across the world, including Cape Town and Joburg.

rabbit

Follow Lequaf on Twitter for updates from the festival.

Posted by: Susan Huxter
Posted in: Chefs, Festival, Margot Janse, Taste of Mumbai,
comment-notesComments: 1


  

The World’s Top Tasting Menus in Departures Magazine

Departures Magazine is ‘navigating the luxury frontier’, and is a publication that focuses on the world’s best high-end travel, fashion, shopping, art, culture and food.

And they’ve recently included us in ‘The World’s Top Tasting Menus’.

Departures Magazine reports: “The African-inspired Surprise Tasting menu melds African influences with classic haute cuisine in an innovative, elevated way.”

Visit the Departures Magazine site to view the slide show, and to see who else made the list.

departures magazine

Posted by: Susan Huxter
Posted in: Food, Margot Janse, Press, Press & Media, The Tasting Room,
comment-notesComments: 0


  

Something About Mushrooms

Nouvelle Mushrooms is South Africa’s largest producer and supplier of exotic mushrooms – and we use their fabulous fungi in our restaurant kitchens. They’ve recently put together a cookbook, Something About Mushrooms, and it features 14 award winning chefs who all use Nouvelle Mushrooms as their supplier.

The book includes a recipe from our own award winning chef, Margot Janse, and will be available to purchase on their website soon: http:www.nouvelle.za.net

Something About Mushrooms
Nouvelle Mushrooms is South Africa’s largest producer and supplier of exotic mushrooms – and we use their fabulous fungi in our restaurant kitchens. They’ve recently put together a cookbook, Something About Mushrooms, and it features14 award winning chefs who all use Nouvelle Mushrooms as their supplier.
The book includes a recipe from our own award winning chef, Margot Janse, and will be available to purchase on their website soon: http://www.nouvelle.za.net/
Why did the Mushroom get invited to all the parties?
…. Because he’s a fungi…

something about mushrooms

Why did the mushroom get invited to all the parties? …. Because he’s a fungi…

Posted by: Susan Huxter
Posted in: Chefs, Cookbooks, Margot Janse,
comment-notesComments: 0


  

What to eat at The ‘Magic of Bubbles’

The ‘Magic of Bubbles’ Cap Classique & Champagne Festival is on the weekend of 30 November - 2 December 2012.

Local Cap Classique and French Champagne producers will present their bubblies in a grand tent on the manicured lawns surrounding the Huguenot Monument. The theme this year is black and white with an emphasis on birds and bows—and the best dressed couple wins a prize!

Expect local Cap Classique from Graham Beck Wines, Krone, La Motte, Môreson, Pierre Jourdan, Simonsig, Steenberg, Villiera, and more. As well as the French stuff, such as Billecart Salmon, Tribaut and Veuve Clicquot.

And we’ll be there to feed you
At the LQF stand Margot Janse will be offering spiced pulled pork on buttermilk bun with delectable brownies for dessert; both sublime matches for bubbly. And at Bread & Wine dig into smoked salmon sosaties, with avocado, tomato & rice, followed by fabulous fudge & macaroons.

macaroons

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Taste of summer

This season our executive chef, Margot Janse, is experimenting with gorgeous summer produce, including hibiscus flowers and marron (crayfish).  Expect the unexpected, and a proud procession of unusual and timeless African ingredients, such as baobab and buchu, which are given new life on the plate.

hibiscus_2

Posted by: Susan Huxter
Posted in: Food, Ingredients, Margot Janse, Tasting Room, Uncategorized,
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Stars, Food, Art

Stars, Food, Art  is a culinary event by luxury hotel group, Sofitel, which takes place in Munich, Lyon, Vienna, London, Dubai and Amsterdam. The latest is at Sofitel Legend The Grand Amsterdam, in Amsterdam: ‘Stars, Food & Art: The Global Edition’ on Friday and Saturday, 2 and 3 November 2012.

Margot Janse will be among the 11 international chefs who will be cooking their signature dishes. Plus, Margot has the additional honour, along with Claire Clark, of being the first women chefs to be ‘exhibiting their culinary creativity’ at the event.

The goal of Stars, Food, Art is to create an event where culture, food, wines and art are united.

starfoodart

During the dinner this year, artist Mariska Meijers will be presenting eleven ‘gigantic mosaic Christmas tree decorations’, each of which is said to represent one of the chefs.

We’re more than sure Margot will do us and South Africa proud.

Posted by: Susan Huxter
Posted in: Chefs, Margot Janse, Travel, stars food art,
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