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Treatment Room Treasures

And just like that it’s almost halfway through October! Has this year just rushed passed you in a blur of work and family commitments? Have you made time for yourself?

With the festive season looming ahead, now is the perfect gap to indulge in some me-time with a nourishing, relaxing spa treatment.

Mud-Mask.jpg.852x286_default

The Treatment Room at Le Quartier Français has a variety of treatments, using DECLEOR – PARIS and AHAVA – THE DEAD SEA, with a range of massages, facials, pedicures, and manicures—for men and women alike. See our Treatment Room Menu here.

Make a day out of it, start with breakfast in The Garden Room, and follow your treatment with craft cocktails and bites in The Lounge Bar.

We’ve also created special packages, known as the Treatment Room Treasures

Digit Therapy
30 min (R 90)
Over worked hands, pencil fingers get the much needed rest! Our therapist focuses on all the muscles in your hands. Loosening the knots and stretching the ligaments.
Digit rotation
Digit massage
Pressure point palm massage

Mothers & Daughters Delight
120 min (R 1 000)
Share special moments with your daughter, while being infused with the rich aromas of citrus extracts. Put the bounce back into your step with a tickle me pink foot massage and colours of varnishes as playful as the rainbow. Feel secure, relaxed and calm while enjoying some well-deserved time with the child you love.

For Mom & Daughter
Facial
Brow shaping
Foot soak and exfoliation
Buff and shape of nails
Reflex on the soles
Varnish of your choice

Couples Massage
120 min (R 990)
The language of love can be expressed in many ways, but in the end, actions speak louder than words. Let your ‘words’ to each other be the journey of touch. In the privacy of your room you will be welcomed by the hint of aromatherapy oils, the sound of soft music, the ambiance created by soft candlelight. Let our professional therapist guide you and your partner through movements and massage techniques while you sip on your glass of Môreson Méthode Cap Classique.

Foot reflexology
Leg & abdomen shiatsu massage
Back, neck and shoulder massage
Digitopressure facial massage
Relaxing scalp therapy
A cold bottle of Môreson Méthode Cap Classique

Posted by: Susan Huxter
Posted in: Môreson, The Treatment Room,
comment-notesComments: 0


  

Klink Awards 2013

Bread & Wine Vineyard Restaurant has been nominated in two categories for the #KlinkAwards 2013!  The annual awards were launched by Wine Tourism South Africa, with the objective of inspiring South Africans to explore and enjoy the experiences offered by the country’s winelands.

Klink Vote Now

The first category is Delicious DeliAward for Best Deli on a Wine Farm. The Farm Grocer offers a wealth of artisan charcuterie products, such as saussison sec, hams, Mettwurst and hand-cured bacon. The focus is on utterly delectable and unique products, such as wagyu beef biltong, popcorn dust, peri-peri and dill pickle, macadamia nut dukkah, Berbere Ethiopian spice paste and more. Vote for us here.

neil-clayton-2010-002

The second category is Comfort Zone: Award for casual dining on a Wine Farm, Chef Neil Jewell’s philosophy is to use only the best ingredients, this coupled with his insatiable creativity makes for a lunchtime menu that celebrates wineland’s cuisine. Feast on dishes such as cocoa-dusted springbok loin, roasted Camembert and celeriac risotto, duck and foie gras pot pie, and much, much more. Vote for us here.

Thank you in advance for your support!

Posted by: Susan Huxter
Posted in: Awards, Môreson, Neil Jewell,
comment-notesComments: 0


  

Charcuterie Workshop at Bread & Wine!

Bread & Wine has some spots open for the Charcuterie Workshop with Neil Jewel on 5th and 6th of September !

IMG_3772 (500x333)

What you need to know:

Venue: Bread & Wine Vineyard Restaurant, Môreson Farm, Franschhoek.
Cost: R2500 per person.
The workshops – which each take place over two days – cover the making of savoury
French style sausage, cooked and air-dried hams, blood sausage and more.
Space is limited to just 16 participants, per course, so early bookings are essential! To
book please contact Tina Jewell on 021 876 4004 or email breadandwine@moreson.co.za
A Special accommodation package is available at Delicious Hotels for more information
please email Louise on louise@lqf.co.za or call 021 876 8447.
Venue: Bread & Wine Vineyard Restaurant, Môreson Farm, Franschhoek. Cost: R2500 per person.
The workshops – which each take place over two days – cover the making of savoury French style sausage, cooked and air-dried hams, blood sausage and more. Space is limited to just 16 participants, per course, so early bookings are essential!  To book please contact Tina Jewell on 021 876 4004 or email breadandwine@moreson.co.za. A Special accommodation package is available at Delicious Hotels for more information please email Louise on louise@lqf.co.za or call 021 876 8447.

Can’t make it to this one? Pop Tina an email to enquire when the next workshop is happening.
charcuterie workshops

Neil’s Charcuterie Programme:
Day 1
1. Registration and  Coffee 09h00/09h30
2. Lesson: Breaking down of the pig carcass by Neil
3. Tea break
4. Lesson: Neil introduces and discusses the nuances of dry curing, brining and more
5. Lunch and a tasting of award-winning wines from Môreson
6. Lesson: Neil demonstrates how to create blood sausage, mortedella and saussison sec, with appropriate tastings
7. Practical: participants create their own fresh sausages.
IMG_3894-1 (500x333)
Day 2
1. Coffee 09h00
2. Lesson: Neil introduces and discusses rilette, confit and base ingredients
3. Discussion: Opportunity to raise any questions regarding the art of charcuterie
that have not yet been covered
4. Lesson: Neil demonstrates how to build an indoor smoker and experiments with mushroom, cheese, pepper or tomato. Participants go on a guided tour of Neils’ smokers, selected wood chips and more
5. Tea break
6. Practical: Tasting of meats, from the maturing room, with Neil

Neil’s Charcuterie Programme includes the following:
• Recipes for all the sausages, hams and other charcuterie produced
• A Bread & Wine Vineyard Restaurant apron.

Head on over to our Facebook page to see more pictures!

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Môreson, Neil Jewell,
comment-notesComments: 0


  

Lunch at Bread and Wine Vineyard Restaurant

For the ultimate wineland’s experience (we know you love being on a farm),  Bread & Wine on Môreson Wine Estate is our lunchtime restaurant. Part of the Le Quartier Français family, the vineyard restaurant specialises in artisan charcuterie as well as inventive country cuisine.

breadandwine

The rustic eatery is the domain of Charcuterie King, Neil Jewell, who was the recent recipient of The Best Producer in The Paddocks category of The Eat Out DStv Food Network Produce Awards 2013.

charcuterie

Think, hand-crafted bacon made from pasture-reared pigs, a smorgasbord of cured meats, hams and sausages all incorporating local ingredients, including unique products, like the delectable Waygu beef biltong.

Neil’s philosophy is to use only the best ingredients, this coupled with his insatiable creativity makes for a unique lunchtime menu that celebrates wineland’s cuisine. Feast on dishes such as, coco-dusted springbok loin, roasted Camembert and celeriac risotto, duck and foie gras pot pie, and much more. Click here for the latest menu.

congo

P.s In our lounge & bar, open from noon till 11pm,  we offer cocktails bites, and afternoon teas – no reservations needed!

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Feast on Four of Franschhoek’s Fabulous

FOR IMMEDIATE RELEASE
17 July 2013
Feast on Four of Franschhoek’s Fabulous
Get ready Johannesburg, on 24 August 2013, the hidden secrets of Franschhoek will literally be laid out on a table for you to discover.
Feast on Four of Franschhoek’s Fabulous will take place in The Pudding Shop; the name was inspired by a 1960s restaurant in Turkey, ‘a meeting place for hippie travellers’—and now in much the same spirit this eclectic eatery in in Parktown North provides the platform for the meeting of great foodie minds.
The intimate gathering ( a limited amount of tickets will be available), will feature the ‘Charcuterie King’, Neil Jewell from Bread and Wine Vineyard Restaurant,  French cheese guru Lodine Maske from Fromages de France & La Cotte Inn Wine Sales, superlative wines presented by Dane Friedman from his family estate Môreson, and Michael Macaskill with his premium coffee, Terbodore Coffee Roasters.
Think feast; groaning platters of rustic food, decanters of wine and the spirit of discovery and sharing. Though this isn’t any ordinary gathering—be prepared to be transported into another world. Perceptions will be challenged. Without giving away too much of the mystery, the surreal journey through Franschhoek’s Fabulous begins with one of Neil’s creations: egg, bacon and chips served in a glass.
Neil, the recent recipient of Eat Out’s Paddock Award for Best Produce, is a master of his craft. Expect artisan charcuterie made from pasture-reared pork, as well as sophisticated country cuisine—that’s as honest as it is contemporary. Partnered with French cheese by local Franschhoek legend, Lodine (her family have lived in the town since 1945), and with Môreson wine to match, served in generous decanters for bounteous feasting.
Terbodore Coffee will be woven through the spread in a variety of ways, from coffee salt to coffee-smoked vermouth.
Don’t be late for this very important date—the lunch kicks off at noon sharp, and the feast starts exactly on the hour.  Prepare to plunge into a foodie wonderland, without formal structure or tutored tastings, the feast will flow, with all four of the main components complementing and elevating one another.
Mysterious, delicious—this is your invitation down the rabbit hole, and for a ticket price of …, you’ll wake up as if from a dream, wondering just like Alice if it really happened at all.
Tickets: R450 per person, please email Linda Coltart on linda@lqf.co.za
* Due to the nature of the products being used, guests are advised they must eat pork and French cheese, and also drink wine, as the chefs are unable to compensate for dietary requirements.

Get ready Johannesburg, on 24 August 2013, the hidden secrets of Franschhoek will literally be laid out on a table for you to discover.

Feast on Four of Franschhoek’s Fabulous will take place in The Pudding Shop; the name was inspired by a 1960s restaurant in Turkey, ‘a meeting place for hippie travellers’—and now in much the same spirit this eclectic eatery in in Parktown North provides the platform for the meeting of great foodie minds.

neil-clayton-2010-002

The intimate gathering ( a limited amount of tickets will be available), will feature the ‘Charcuterie King’, Neil Jewell from Bread and Wine Vineyard Restaurant,  French cheese guru Lodine Maske from Fromages de France & La Cotte Inn Wine Sales, superlative wines presented by Dane Friedman from his family estate Môreson, and Michael Macaskill with his premium coffee, Terbodore Coffee Roasters.

Think feast; groaning platters of rustic food, decanters of wine and the spirit of discovery and sharing. Though this isn’t any ordinary gathering—be prepared to be transported into another world. Perceptions will be challenged. Without giving away too much of the mystery, the surreal journey through Franschhoek’s Fabulous begins with one of Neil’s creations: egg, bacon and chips served in a glass.

Neil, the recent recipient of Eat Out’s Paddock Award for Best Produce, is a master of his craft. Expect artisan charcuterie made from pasture-reared pork, as well as sophisticated country cuisine—that’s as honest as it is contemporary. Partnered with French cheese by local Franschhoek legend, Lodine (her family have lived in the town since 1945), and with Môreson wine to match, served in generous decanters for bounteous feasting.

Terbodore Coffee will be woven through the spread in a variety of ways, from coffee salt to coffee-smoked vermouth.

Don’t be late for this very important date—the lunch kicks off at noon sharp, and the feast starts exactly on the hour.  Prepare to plunge into a foodie wonderland, without formal structure or tutored tastings, the feast will flow, with all four of the main components complementing and elevating one another.

Mysterious, delicious—this is your invitation down the rabbit hole, and for a ticket price of …, you’ll wake up as if from a dream, wondering just like Alice if it really happened at all.

Tickets: R450 per person, please email Linda Coltart on linda@lqf.co.za

* Due to the nature of the products being used, guests are advised they must eat pork and French cheese, and also drink wine, as the chefs are unable to compensate for dietary requirements.

comment-notesComments: 0


  

Bread & Wine for Father’s Day

Looking for somewhere to take dad on Father’s Day? Bread & Wine at Môreson is just the ticket. Dad will love Neil Jewell’s hand-crafted charcuterie and the estate’s superlative wines! View the latest à la carte menu below.

The Jewell Family - aren't they precious?

The Jewell Family - aren't they precious?

Plus, the folks at Môreson have a little present for you. Go for a wine tasting, purchase a case of wine and they’ll throw in a complimentary a bottle of the delicious ‘Miss Molly In My Bed‘!

The menu
menu

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Môreson,
comment-notesComments: 0


  

Father’s Day at Môreson!

Father’s Day at Môreson
Want to take dad somewhere special for Father’s Day lunch? We’re pretty sure he’ll love Neil Jewell’s award-winning charcuterie from Bread & Wine at Môreson!  Start with a cheese and charcuterie platter (make sure to ask about the waygu beef biltong!). Then move onto one of the game, beef or lamb dishes. This is real farm to table cuisine, and there’s no chance of dad going hungry at this restaurant.
Plus, the folks at Môreson have a little present for you. Go for a wine tasting, purchase a case of wine and they’ll throw in a complimentary a bottle of the delicious ‘Miss Molly In My Bed’!

Want to take dad somewhere special for Father’s Day lunch? We’re pretty sure he’ll love Neil Jewell’s award-winning charcuterie from Bread & Wine at Môreson!  Start with a cheese and charcuterie platter (make sure to ask about the waygu beef biltong!). Then move onto one of the superb main courses . This is real farm-to-table cuisine, and there’s no chance of dad going hungry at this restaurant.

Neil Jewell's Charcuterie

Plus, the folks at Môreson have a little present for you. Go for a wine tasting, purchase a case of wine and they’ll throw in a complimentary a bottle of the delicious ‘Miss Molly In My Bed‘!

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Franschhoek, Môreson,
comment-notesComments: 0


  

The Winter Sculpture Fair 2013

The Winter Sculpture Fair 2013
Over the weekend of 4 and 5 May 2013, Franschhoek goes to Johannesburg! The Winter Sculpture Fair 2013 presented by MasterCard will be taking place at the NIROX Sculpture Park near the Cradle of Humankind.
The fair promises to be a showcase of some of South Africa’s ‘best contemporary sculpture, combined with the finest food and wine from the Franschhoek Wine Valley’
“The Winter Sculpture Fair will provide the perfect city escape, giving visitors the rare opportunity to savour exquisite food and wine produced by Franschhoek’s top chefs and winemakers in the magnificent setting of NIROX – a highly acclaimed sculpture park situated in a 15 hectare private nature reserve,” says Ross Douglas, Director at Artlogic and event organiser.
Grab a glass of superlative Moreson Wine while browsing the surreal landscape of larger-than-life sculptures.  Also transported from the farm will be Neil Jewel, the recent recipient of Eat Out’s Paddock Award for Best Producer. He’ll be flying the flag for Bread and Wine Vineyard Restaurant: and on offer will be a selection of his home-cured meats, plus a pea, Cap Classique, white truffle oil and auricchio cheese risotto.
Tickets for the 2013 Winter Sculpture Fair presented by MasterCard cost R100, and are available from www.webtickets.co.za. Use your MasterCard card to pay and receive a 10% discount on tickets and items at the event. The Fair is open from 11h00 to 17h00 on Saturday, 4 May 2013 and from 10h00 to 17h00 on Sunday, 5 May 2013. For more information, visit www.wintersculpturefair.co.za or follow @ArtlogicSA on twitter.

Over the weekend of 4 and 5 May 2013, Franschhoek goes to Johannesburg! The Winter Sculpture Fair 2013 presented by MasterCard takes place at the NIROX Sculpture Park near the Cradle of Humankind.

The fair promises to be a showcase of some of South Africa’s ‘best contemporary sculpture, combined with the finest food and wine from the Franschhoek Wine Valley’ .

winter

“The Winter Sculpture Fair will provide the perfect city escape, giving visitors the rare opportunity to savour exquisite food and wine produced by Franschhoek’s top chefs and winemakers in the magnificent setting of NIROX – a highly acclaimed sculpture park situated in a 15 hectare private nature reserve,” says Ross Douglas, Director at Artlogic and event organiser.

Grab a glass of superlative Môreson Wine while browsing the surreal landscape of larger-than-life sculptures.  Also transported from our family farm will be Neil Jewel, the recent recipient of Eat Out’s Paddock Award for Best Producer. He’ll be flying the flag for Bread and Wine Vineyard Restaurant: and on offer will be a selection of his home-cured meats, plus a pea, Cap Classique, white truffle oil and auricchio cheese risotto.

neil-clayton-2010-002

Tickets for the 2013 Winter Sculpture Fair presented by MasterCard cost R100, and are available from www.webtickets.co.za. Use your MasterCard card to pay and receive a 10% discount on tickets and items at the event. The Fair is open from 11h00 to 17h00 on Saturday, 4 May 2013 and from 10h00 to 17h00 on Sunday, 5 May 2013. For more information, visit www.wintersculpturefair.co.za or follow @ArtlogicSA on twitter.

comment-notesComments: 0


  

Cheese Fondue Day & Recipe

Americans love to celebrate their food culture, from ‘National Caramel Popcorn Day’ to ‘Animal Crackers Birthday’ (no jokes). Every single day in April has a foodie holiday, on the 11th of the month; they celebrate ‘National Cheese Fondue Day’, and since the days and nights are getting colder we thought we’d celebrate this one with them.

There’s hardly anything more comforting than a bowl of hot melted cheese, right!

cheese fondue

We scoured the web, and decided that this recipe from Food & Wine does the fondue justice. Chef Ryan Hardy makes shares a luxurious fondue that’s made with ‘two kinds of Swiss cheese (Emmentaler and Gruyère) and two kinds of spirits (white wine and Kirsch), all traditional ingredients.’

Pop into Bread & Wine for the dipping ingredients; crusts of beautiful sourdough bread and saucisson sec, then while you’re there grab a bottle of Môreson Dr Reason Why, it will cut through the richness of the dish and elevate the cheese.

Ingredients:
1 pound Gruyère cheese, coarsely shredded
1/2 pound Emmentaler cheese, coarsely shredded
1 1/2 tablespoons cornstarch
1 garlic clove
1 cup dry white wine
1 tablespoon Kirsch
Salt and freshly ground white pepper
Crusty bread cubes, hard salami and small dill pickles, for serving

Method
In a bowl, toss the Gruyère and Emmentaler with the cornstarch. Rub the inside of a cheese fondue pot or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer. Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes. Stir in the Kirsch and season with salt and pepper. Serve with the bread, salami and pickles.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Ingredients, Môreson, recipe,
comment-notesComments: 0


  

Bubble, bubble – it’s the Franschhoek Cap Classique Route

Franschhoek Cap Classique Route
Franschhoek has just re-launched its Cap Classique Route including our family farm, Môreson. The route includes 18 producers stretching from Backsberg all the way through to Franschhoek Pass Winery.
Franschhoek Wine Valley said: “Regarded as one of South Africa’s leading Méthode Cap Classique (MCC) producing areas, the Franschhoek Wine Valley has relaunched its MCC route, adding a few more producers to its already celebrated line up. The Valley, renowned for producing outstanding Méthode Cap Classiques, has a total of 18 producers, which includes newcomers Grande Provence, Plaisir de Merle and La Motte.
Franschhoek has been challenging other wine-producing areas in South Africa, with great strides in quality in recent years, and is proud to have many of the most innovative and progressive producers in the country among its wineries. The winemakers responsible for producing these superb MCC’s range from Old World to New World thinking, resulting in a diverse range of wines.”

We’re very excited that Franschhoek has just re-launched its Cap Classique Route! The bubbly route includes our family farm, Môreson, as part of 18 producers stretching from Backsberg all the way through to Franschhoek Pass Winery.

Moreson

Franschhoek Wine Valley said: “Regarded as one of South Africa’s leading Méthode Cap Classique (MCC) producing areas, the Franschhoek Wine Valley has relaunched its MCC route, adding a few more producers to its already celebrated line up. The Valley, renowned for producing outstanding Méthode Cap Classiques, has a total of 18 producers, which includes newcomers Grande Provence, Plaisir de Merle and La Motte.

Franschhoek has been challenging other wine-producing areas in South Africa, with great strides in quality in recent years, and is proud to have many of the most innovative and progressive producers in the country among its wineries. The winemakers responsible for producing these superb MCC’s range from Old World to New World thinking, resulting in a diverse range of wines.”

Visit Franschhoek Wine Valley for more details.

P.S Check out our favourite Franschhoek fizz

Posted by: Susan Huxter
Posted in: Franschhoek, Môreson,
comment-notesComments: 0


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