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How we say goodbye

Most people love a good food fight. And while us civilians may be stuck with boring things like fruit and vegetables—and if we’re lucky the occasional pie—chefs have an arsenal of wicked things to throw.

Recently our team of chefs bid goodbye to senior chef de partie, Elizabeth Ackermann—with the leftovers of the day. In the mix was oyster vichyssoise from the espuma gun, liquid beetroot and more.

Chef Liz

“Business is business,” said Margot Janse. “But when the day was done the team expressed their farewell feelings…

“Liz is great!” she enthused. “I am very, very proud of how she has grown into an amazing chef over the last three years. She has done a couple of overseas trips with me too. I hope Joburg is ready for her…”

Good luck Liz! We’ll miss you.

Posted by: Susan Huxter
Posted in: Chefs, Franschhoek, Le Quartier Français, Margot Janse,
comment-notesComments: 0


  

Ready, set, Virgin Orange is on the mark!

Long-time friends, and now running partners, Margot Janse and Saskia Blaisse, are on a
mission. One that encompasses hundreds of kilometres of pounded pavement, an altruistic
goal, and The Cape Town Marathon on 22 September 2013.
They’re both Franschhoek locals: Margot is the executive chef of world-renowned Le
Quartier Français, and Saskia is the co-founder of Truckles Traditional Cheese and Blazing
Grey.
New to the marathon circuit, the two Dutch-born athletes have called themselves VIRGIN
ORANGE, and can be seen rain, sleet or winter sunshine every morning training on the
streets of their village (much to the delight of the townspeople driving past on their daily
commute, who have become the runners’ unofficial cheering squad).
Blazing a trail, the dynamic duo have been increasing their distance exponentially, with the
most recent achievement standing at 27 kilometres on one stretch—though the true goal
of competing in The Cape Town Marathon lies in raising funds for The Kusasa Project
Breakfast Club.
Since 2007 over 650,000 breakfasts have been provided at Dalubuhle and Wes Eind
Primary School, one of the most crucial programs which prepares the children for a day of
learning, facilitated by The Kusasa Project in conjunction with Le Quartier Francais.
This huge volume of meals requires a variety of utensils, equipment, storage and kitchen
structures as well as large numbers of plates and cutlery.
There is an urgent need to replenish this equipment and VIRGIN ORANGE have taken
on this challenge to raise R200 000 to purchase a significant amount of vitally needed
resources.
Please support this cause with donations to The Kusasa Project throug our registered
charities in South Africa, UK, Holland and the USA with a reference VO
Or visit http://www.justgiving.com/VIRGIN-ORANGE
Banking details
South Africa                                       Netherlands
Bank: Nedbank South Africa                                           Name: Stichting The Kusasa Project
Account Number: 1670005186                                              Bank: RABO Bank
Branch Code: 167005 & SWIFT Code: NEDSZAJJ      Account Number: 0135981468
Beneficiary: The Kusasa Project                                      IBAN No: NL 58 RABO 0135981468
United Kingdom                                     USA
Bank: Clydesdale Bank                                                              US tax payers can send a cheque
Sort Code:  826419                                                                     payable to KidsForce International
Account Number: 70128619                                                    put THE KUSASA PROJECT in memo line
Beneficiary: The Kusasa Project UK                                        and send to:
KidsForce International
c/o Alicia Fitts
5920 Manor Place
Brentwood, TN 37027

Long-time friends, and now running partners, Margot Janse and Saskia Blaisse, are on a mission. One that encompasses hundreds of kilometres of pounded pavement, an altruistic goal, and The Cape Town Marathon on 22 September 2013.

They’re both Franschhoek locals: Margot is the executive chef of world-renowned Le Quartier Français, and Saskia is the co-founder of Truckles Traditional Cheese and Blazing Grey.

Virgin Orange virgins

New to the marathon circuit, the two Dutch-born athletes have called themselves VIRGIN ORANGE, and can be seen rain, sleet or winter sunshine every morning training on the streets of their village (much to the delight of the townspeople driving past on their daily commute, who have become the runners’ unofficial cheering squad).

Blazing a trail, the dynamic duo have been increasing their distance exponentially, with the most recent achievement standing at 27 kilometres on one stretch—though the true goal of competing in The Cape Town Marathon lies in raising funds for The Kusasa Project Breakfast Club.

Virgin Orange mainrd

Since 2007 over 650,000 breakfasts have been provided at Dalubuhle and Wes Eind Primary School, one of the most crucial programs which prepares the children for a day of learning, facilitated by The Kusasa Project in conjunction with Le Quartier Francais.

This huge volume of meals requires a variety of utensils, equipment, storage and kitchen structures as well as large numbers of plates and cutlery.

There is an urgent need to replenish this equipment and VIRGIN ORANGE have taken n this challenge to raise R200 000 to purchase a significant amount of vitally needed resources.

Please support this cause with donations to The Kusasa Project through our registered charities in South Africa, UK, Holland and the USA with a reference VO. Or visit www.justgiving.com

South Africa
Bank: Nedbank South Africa
Account Number: 1670005186
Branch Code: 167005 & SWIFT Code: NEDSZAJJ
Beneficiary: The Kusasa Project

United Kingdom
Bank: Clydesdale Bank
Sort Code:  826419
Account Number: 70128619
Beneficiary: The Kusasa Project UK

Netherlands
Name: Stichting The Kusasa Project
Bank: RABO Bank
Account Number: 0135981468
IBAN No: NL 58 RABO 0135981468

USA
US tax payers can send a cheque payable to KidsForce International, put THE KUSASA PROJECT in memo line and send to:
KidsForce International
c/o Alicia Fitts
5920 Manor Place
Brentwood, TN 37027

Posted by: Susan Huxter
Posted in: Kids, Kusasa Project, Margot Janse,
comment-notesComments: 1


  

Forage & feast!

Blogger http://lanaloustyle.com captured the second edition of Linteloo at Weylandts in Joburg beautifully. We reported on the Cape Town event here. http://blog.lqf.co.za/2013/05/linteloo-at-weylandts/#more-999

Blogger lanaloustyle.com has captured Dutch design and food evening: Linteloo at Weylandts beautifully. We reported on the event here.  Thank you Lana for your beautiful words and photographs!

Weylandts-evening-1 (1)An excerpt: “We experienced a sensory and visual delight that’s certainly difficult to explain. Starting with a wooden tree adorned with bird houses and nests filled with intriguing colourful ‘balls’. You had no idea what you were biting into, which made the experience all the more fun. Potted salmon in squid ink crumbs, Beetroot and spiced lime in beetroot crumbs and Saffron risotto rolled in parmesan snow… the flavours were exceptional and so creative.” Read the rest of Lana’s piece here.

Weylandts-Dutch-Evening-6

Weylandts-Dutch-Evening-7 (1)Weylandts-Dutch-Evening-9 (1)

Posted by: Susan Huxter
Posted in: Food, Inspiration, Le Quartier Français, Margot Janse, events,
comment-notesComments: 0


  

Linteloo at Weylandts

Linteloo
Last night at Weylandts in Green Point was like walking into The Secret Garden of gourmet food. Guests were giving foraging gloves at the door to protect their hands and clothes and instructed literally to dig in!
The night was a celebration of Dutch furniture designer Linteloo, who is also a benefactor of our charity Isabelo, where we feed 800 to 900 children a nutritional breakfast every day! Last night beautiful chairs were auctioned off to raise funds for the cause. Watch this video to find out more about the charity.
Margot Janse and her team of chefs put on a dazzling display, from the moment you entered the contemporary furniture store you were whisked away into another world. It was like Charlie and The Chocolate Factory for grown-ups. There was a wooden tree hung with tubes of truffle that instructed you to smear the paste onto porcini bark; a multitude of colourful textured  ‘balls’—filled with delicious intriguing centres; birds’ nests made out of fried potato, and, and…
Move away from the tree dripping with delicious treasures to a trough filed with edible soil, mushroom and beetroot sponge, buttermilk and Jerusalem artichoke soups in dainty glasses; and tin cans that once opened revealed a pickled ‘roll mop’; and much, much more. Guests were encouraged to literally graze and forage this garden of explosive colour.
The next stop on this food journey was to the cheese table, where a chef diligently shaved fungi-looking slivers of cheese, to be accompanied with fruits suspended in a flower vase like so many marbles. To accompany the cheese, slices of crescent toast hung on another tree made out of nails.
The last installation was a wall covered literally with dessert spoons; each one holding something sweet, like rough and textured edible rocks.
What a night!

Last night at Weylandts in Green Point was like walking into The Secret Garden of gourmet food. Guests were giving foraging gloves at the door to protect their hands and clothes and instructed literally to dig in!

IMG_0325

The night was a celebration of Dutch furniture designer Linteloo, who is also a benefactor of our charity Isabelo, where we feed 800 to 900 children a nutritional breakfast every day! Last night beautiful chairs were auctioned off to raise funds for the cause.  Find out more about the Isabelo Feeding Scheme.

Margot Janse and her team of chefs put on a dazzling display, from the moment you entered the contemporary furniture store you were whisked away into another world. It was like Charlie and The Chocolate Factory for grown-ups. There was a wooden tree hung with tubes of truffle that instructed you to smear the paste onto porcini bark; a multitude of colourful textured  ‘balls’—filled with delicious intriguing centres; birds’ nests made out of fried potato, and, and…

DSC_2326

Move away from the tree dripping with delicious treasures to a trough filed with edible soil, mushroom and beetroot sponge, buttermilk and Jerusalem artichoke soups in dainty glasses; and tin cans that once opened revealed a pickled ‘roll mop’; and much, much more. Guests were encouraged to literally graze and forage this garden of explosive colour.

The next stop on this food journey was to the cheese table, where a chef diligently shaved fungi-looking slivers of cheese, to be accompanied with fruits suspended in a flower vase like so many marbles. To accompany the cheese, slices of crescent toast hung on another tree made out of nails.

The last installation was a wall covered literally with dessert spoons; each one holding something sweet, like rough and textured edible rocks.

What a night!

Head over to our Facebook page for more photos.

Posted by: Susan Huxter
Posted in: Food, Kids, Le Quartier Français, Margot Janse,
comment-notesComments: 1


  

We’re number 53!

The Tasting Room at Le Quartier Français ranks 53 in San Pellegrino World’s Top 100 Restaurants
At a prestigious awards ceremony in London last night The Tasting Room moved up the gourmet ladder from 57 to 53 on San Pellegrino World’s Top 100 Restaurants. Only one of two African restaurants on the list (Cape Town’s The Test Kitchen came in at position 61) makes this a remarkable achievement.
No stranger to international recognition this will be Chef Margot Janse’s ninth year on the San Pellegrino World’s 50 Best Restaurants list. The incomparable chef has also been crowned Chef of the Year at the 2012 Eat Out Awards, and has made it into the Eat Out Top 10 an unprecedented 11 times. She’s also been a Relais & Châteaux Grand Chef since 2008.
At The Tasting Room – in a break from the habitual – there is no menu. Expect the unexpected with the surprise tasting menu, each course is unveiled with the spirit of true African story-telling—through texture, aroma and nostalgia; and the continent’s timeless ingredients are made new on the plate for utter food theatre. Margot is continuously inspired by the people and produce around her, and this vision shines through as a vibrant tribute.
We’re enormously proud of Margot and the Tasting Room’s dedicated team.

The Tasting Room at Le Quartier Français ranks 53 in San Pellegrino World’s Top 100 Restaurants!

margot (500x275)

At a prestigious awards ceremony in London last night The Tasting Room moved up the gourmet ladder from 57 to 53 on San Pellegrino World’s Top 100 Restaurants. Only one of two African restaurants on the list (Cape Town’s The Test Kitchen came in at position 61) makes this a remarkable achievement.

No stranger to international recognition this will be Chef Margot Janse’s 10th year on the San Pellegrino World’s 50 Best Restaurants list. The incomparable chef has also been crowned Chef of the Year at the 2012 Eat Out Awards, and has made it into the Eat Out Top 10 an unprecedented 11 times. She’s also been a Relais & Châteaux Grand Chef since 2008.

At The Tasting Room – in a break from the habitual – there is no menu. Expect the unexpected with the surprise tasting menu, each course is unveiled with the spirit of true African story-telling—through texture, aroma and nostalgia; and the continent’s timeless ingredients are made new on the plate for utter food theatre. Margot is continuously inspired by the people and produce around her, and this vision shines through as a vibrant tribute.

We’re enormously proud of Margot and the Tasting Room’s dedicated team.

Fine Dining Lover, the official coverage for the awards, did this interview with Margot in the run-up.

Posted by: Susan Huxter
Posted in: Awards, Fine Dining Lovers, Margot Janse, The Tasting Room,
comment-notesComments:


  

Chefs Who Share

Chefs Who Share
Two of South Africa’s best chefs, Margot Janse and Peter Tempelhoff, have just returned from London R&C Diner des Grand Chefs – now it’s our country’s turn to host a top gala dinner. Billed as ‘the black tie event of the year’: the dinner will be held in the Cape Town City Hall on Thursday, 5 September 2013 and will feature 14 acclaimed South African chefs, seven knowledgeable sommeliers and seven celebrated artists in aid of youth development.
Presented by Mercedes-Benz South Africa, ‘Chefs who share – the ART of giving’ all the monies from the ticket sales and the proceeds of an art auction will go towards two youth development charities: Make a Difference Foundation (MAD) and Laureus Sport for Good Foundation.
To make the night even more exciting the chefs will be pairing their skills by cooking in duos.
The teams
Margot Janse (The Tasting Room, Franschhoek) & David Higgs (Five Hundred at the Saxon, Johannesburg)
Bertus Basson (Overture Restaurant, Stellenbosch) &  Peter Tempelhoff (Greenhouse at the Cellars-Hohenort, Cape Town)
Rudi Liebenberg (Planet Restaurant, Cape Town) & Christiaan Campbell (Delaire, Stellenbosch) Jackie Cameron (Hartford House, Mooi River, Kwazulu-Natal) & Reuben Riffel (Reuben’s, Franschhoek)
Darren Badenhorst (Grande Provence, Franschhoek) & Chris Erasmus (Pierneef at La Motte, Franschhoek)
Harald Bresselschmidt (Aubergine, Cape Town) & Chantel Dartnall (Mosaic at The Orient, Pretoria)               Marthinus Ferreira (DW Eleven-13, Johannesburg) & George Jardine (Jordan Restaurant, Stellenbosch)
Tickets are available at R3 000 per person. Early booking for individual tickets or entire tables is recommended to secure your preferred chefs for the evening.
For more information visit www.chefswhoshare.com, email tickets@chefswhoshare.com or call Tel: 021-433 1699.

Two of South Africa’s best chefs, Margot Janse and Peter Tempelhoff, have just returned from London for the Relais & Chateaux Diner des Grand Chefs – now it’s our country’s turn to host a top gala dinner. Billed as ‘the black tie event of the year’: the dinner will be held in the Cape Town City Hall on Thursday, 5 September 2013 and will feature 14 acclaimed South African chefs, seven knowledgeable sommeliers and seven celebrated artists in aid of youth development.

Margot will be cooking on the night

Margot will be cooking on the night

Presented by Mercedes-Benz South Africa, ‘Chefs who share – the ART of giving’ all the monies from the ticket sales and the proceeds of an art auction will go towards two youth development charities: Make a Difference Foundation (MAD) and Laureus Sport for Good Foundation.

To make the night even more exciting the chefs will be pairing their skills by cooking in duos.

The teams
Margot Janse (The Tasting Room, Franschhoek) & David Higgs (Five Hundred at the Saxon, Johannesburg)
Bertus Basson (Overture Restaurant, Stellenbosch) &  Peter Tempelhoff (Greenhouse at the Cellars-Hohenort, Cape Town)
Rudi Liebenberg (Planet Restaurant, Cape Town) & Christiaan Campbell (Delaire, Stellenbosch) Jackie Cameron (Hartford House, Mooi River, Kwazulu-Natal) & Reuben Riffel (Reuben’s, Franschhoek)
Darren Badenhorst (Grande Provence, Franschhoek) & Chris Erasmus (Pierneef at La Motte, Franschhoek)
Harald Bresselschmidt (Aubergine, Cape Town) & Chantel Dartnall (Mosaic at The Orient, Pretoria)               Marthinus Ferreira (DW Eleven-13, Johannesburg) & George Jardine (Jordan Restaurant, Stellenbosch)

Tickets are available at R3 000 per person. Early booking for individual tickets or entire tables is recommended to secure your preferred chefs for the evening.

For more information visit www.chefswhoshare.com, email tickets@chefswhoshare.com or call 021-433 1699.

Posted by: Susan Huxter
Posted in: Chefs, Margot Janse,
comment-notesComments: 1


  

Savour 2013

Savour 2013
Savour is Singapore’s largest gourmet food festival; last year’s event drew crowds of up to 14, 000. The festival encapsulates ‘Michelin-starred dishes, expert master classes, live demonstrations, fun workshops and culinary shopping.’
Margot Janse has left on a jet plane to join ‘over 25 leading chefs and 18 award-winning restaurants serving up a global tasting trail’ in the Gourmet Village.
It’s said that the 2013 line-up will feature chefs with over 10 Michelin-stars between them in addition to top-100 ranked restaurants.  Today Online said [http://www.todayonline.com/lifestyle/food/bite-sized/bite-sized-bigger-and-bolder-savour-2013-awaits?fb_action_ids=10151435405462600&fb_action_types=og.likes&fb_source=other_multiline&action_object_map=%7B%2210151435405462600%22%3A392886047485828%7D&action_type_map=%7B%2210151435405462600%22%3A%22og.likes%22%7D&action_ref_map=%5B%5D]
“…most will also want to savour signature creations from some of the world’s best: Mauro Colagreco of Mirazur in France (1 Michelin star, No 24 on the S.Pellegrino World’s Best Restaurants list for 2012), Margot Janse of Le Quartier Francais in South Africa (No 57).”
Margot sent us this picture of them setting up The Tasting Room’s stand – the resemblance to the real thing is amazing. If this is the level of attention that goes into merely setting up the stall—can you imagine the market in its entirety! (We’ll report back with more images from the festival once it’s over.)

Savour is Singapore’s largest gourmet food festival; last year’s event drew crowds of up to 14, 000. The festival encapsulates ‘Michelin-starred dishes, expert master classes, live demonstrations, fun workshops and culinary shopping.’

Margot Janse has left on a jet plane to join ‘over 25 leading chefs and 18 award-winning restaurants serving up a global tasting trail’ in the Gourmet Village.

savour

It’s said that the 2013 line-up will feature chefs with over 10 Michelin-stars between them in addition to top-100 ranked restaurants.  Today Online said “…most will also want to savour signature creations from some of the world’s best: Mauro Colagreco of Mirazur in France (1 Michelin star, No 24 on the S.Pellegrino World’s Best Restaurants list for 2012), Margot Janse of Le Quartier Francais in South Africa (No 57).”

Margot sent us this picture of them setting up The Tasting Room’s stand – the resemblance to the real thing is amazing. If this is the level of attention that goes into merely setting up the stall—can you imagine the market in its entirety! (We’ll report back with more images from the festival once it’s over.)

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


  

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

comment-notesComments: 0


  

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,
comment-notesComments:


  

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


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