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relais & chateaux

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,
comment-notesComments:


  

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,
comment-notesComments: 0


  

Salt of the earth

Salt of the earth
Margot Janse uses a procession of uniquely African ingredients in The Tasting Room, from baobab to buchu. The most simple of all ingredients, salt, is no different.
Sourced from a mineral hot spring in the Lowveld known as Baleni it’s one of the last places in Southern Africa where non-mechanised salt production still takes places.
Every winter groups of local women hand-harvest small amounts for their own use as well as to supplement their income
The process is deeply rooted in the metaphysical, spurred on by the warm water, rising bubbles and sulphurous smell of the swamp. A spirit medium determines the day on which salt production will start. Then, salt-makers place offerings and libations at the foot of a dead leadwood tree on the edge of the swamp into which the spring flows.

Chef Margot Janse uses a procession of uniquely African ingredients in The Tasting Room, from baobab to buchu. The most simple of all ingredients, salt, is no different.

Sourced from a mineral hot spring in the Lowveld known as Baleni it’s one of the last places in Southern Africa where non-mechanised salt production still takes places. Every winter groups of local women hand-harvest small amounts for their own use as well as to supplement their income.

salt

The process is deeply rooted in the metaphysical, spurred on by the warm water, rising bubbles and sulphurous smell of the swamp. A spirit medium determines the day on which salt production will start. Then, salt-makers place offerings and libations at the foot of a dead leadwood tree on the edge of the swamp into which the spring flows.

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


  

Margot Janse is Red Hot!

The Dutch edition of Red Magzine has shortlisted Margot Janse in the food category for Red’s Hot Women Awards. Given to women who are inspiring, successful and ambitious – sounds like our Margot!

To vote go to this link: www.red.nl / reds-hot-women. Then simply scroll down to the food category, click on Margot and vote.

margot_janse_6

Be warned the page is in Dutch, but it’s super easy to navigate, also your browser should give you the option to translate into English.

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


  

Cooking with nettle

nettle

Interesting ingredients take the sting out of everyday cooking, we asked Margot Janse about cooking with nettle.

What does nettle taste like?
Nettle is earthy and fresh at the same time. As soon as heat is applied the sting dissipates. When cooked it turns into a very soft purée that is delicious combined with Jerusalem artichokes; they come into season at the same time so it’s meant to be!

What dishes do you use it in?
It’s often used to make soup, but it’s also great paired with root vegetables like parsnips and celeriac bulb. I love it mixed with Parmesan in potato gnocchi, and in Holland it’s often used to flavour cheese. 

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


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