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Two-day charcuterie course with Bread & Wine

Venue: Bread & Wine Vineyard Restaurant, Môreson Farm, Franschhoek.

Cost: R5000 per person

Jewell & Co—headed by Charcutier Neil Jewell—will host a two-day charcuterie course where you’ll literally learn the whole hog, courtesy of South Africa’s Charcuterie King. Participants will also enjoy a delicious three-course lunch at Bread & Wine, paired with Môreson Wine.

The intimate, exclusive workshops cover the making of savoury French-style sausage, cooked and air-dried hams, blood sausage and more. Attendees will have the unique opportunity to hear Neil’s stories, ask him questions, and watch him demonstrate various butchering techniques.

Space is limited to just 12 participants, per course, so early bookings are essential! To book please contact Tina Jewell on 021 876 4004 or email breadandwine@moreson.co.za

charcuterie course

Jewell & Co’s artisan charcuterie is available at: The Miss Molly Charcuterie Bar, through Garden Route Goodies, The Organic Emporium and various other outlets.

Neil’s Charcuterie Programme:

Day 1
Registration and coffee 09h30
Lesson: Breaking down of the pig carcass by Neil
Tea break
Lesson: Neil introduces and discusses the nuances of dry curing, brining and more
Lunch and a tasting of award-winning wines from Môreson
Lesson: Neil demonstrates how to create blood sausage, mortedella and saussison sec, with appropriate tastings
Practical: participants create their own fresh sausages.

Day 2
Coffee 09h30
Lesson: Neil introduces and discusses rilette, confit and base ingredients
Discussion: Opportunity to raise any questions regarding the art of charcuterie that have not yet been covered
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, discuss wood chips, Hot vs cold smokers and more
Tea break
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 and a Bread & Wine Vineyard Restaurant apron.

Workshop dates for 2015
28th & 29th May

25th & 26th June

6th & 7th August

20th & 21st August

10th & 11th September

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


  

The Winter Sculpture Fair 2015

The Winter Sculpture Fair (9-10 May) is back! The art, food and wine festival will once again take place at the NIROX Sculpture Park—which will be transformed into a surreal landscape of larger-than-life sculptures across the panorama.

fair

And, Franschhoek is coming to Joburg! Artlogic have partnered with Franschhoek to bring the town’s top chefs and wine producers to Johannesburg. See the exhibitors here.

Neil Jewell at last year's event

Neil Jewell at last year's event

The LQF Family will be there in full force. Expect our culinary team from Bread & Wine who will again be exhibiting (and feeding) at the festival. Môreson, will be pouring their incredible bubblies and wines and Bacon-of-the-Month Club will dazzle with their artisan bacon.

Tickets are limited, so don’t dilly-dally—for more information go to: www.wintersculpturefair.co.za

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


  

Jewell & Co

Starting out 2015 with a bang, Neil Jewell’s famed charcuterie is now being packaged and sold under new label, Jewell & Co, complete with tasting notes and ingredients.

The beautiful new label coincides with the opening our the Miss Molly Charcuterie Bar, where not only can you buy the charcuterie to take home, but also sit down in the newly renovated space to enjoy a box of cured meats and accoutrements as well as a range of light dishes, pastries and more.

What do you think of the new look?

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label



  

The Miss Molly Charcuterie Bar

Situated on the family wine estate, Môreson, next to Bread & Wine Restaurant, The Miss Molly Charcuterie Bar is an exciting addition to the Le Quartier Français Family, and to the home of Miss Molly.

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The trendy new grazing spot is located in what was the ‘Farm Grocer’; and has been transformed into a light, airy space, with voluminous A-frame ceilings, wine bottle chandeliers and shelves full of delectable produce and quirky merchandise. Spacious seating is available throughout, which spills out onto a protected garden courtyard.

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No reservations are necessary, and this makes for an ideal refuelling station in the heart of the Franschhoek Winelands. Open from 10h00 to 16h00, Neil Jewell’s renowned charcuterie is served in wooden boxes, accompanied by ever-changing accoutrements. The artisan breads are all freshly baked daily on premises, think sourdough, beetroot, ciabatta and more. Plus, so are the fabulous tarts and pastries.

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Alongside the sensational charcuterie, there’s also a light menu with dishes that change daily, think sandwiches, gourmet pizzas and ‘our all day brekkie’: the egg ‘n bacon (egg mayonnaise and poached bacon pudding).

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Miss Molly– a range of wines named after Môreson’s beloved Weimaraner – acts as the perfect pairing to Neil’s delicious food. All Miss Molly wines are available by the glass and bottle, as well as a selection of Môreson wines. We highly recommend the flight of Miss Molly Wines to go along with your box of handmade charcuterie—something for the foodie bucket list!

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Not just a sit down experience, take home Neil’s beautifully packaged charcuterie, artisan bacon, tarts as well as the Miss Molly wines (available by the case) and so much more. The most important thing to remember though—is to have fun. Neil Jewell & Co certainly are, at The Miss Molly Charcuterie Bar.



  

Cape Wine Auction 2015

The Cape Wine Auction 2014 was a smash success and raised a staggering R7.045 million for education in the winelands! The trustees ensure all funds raised through the auction lots are made available in their entirety for charitable purposes without offset or deduction. (See more about the trustees.)

Last year we interviewed one of the trustees, Mike Ratcliffe, in the lead up to the auction:

What is The Cape Wine Auction?
Our annual charity wine auction. An anxiously awaited must-attend social event. The glamorous epicenter of the wine-lands. A showcase. A gastronomic banquet celebrating all that is great about our wine industry. An event to unite the industry around a common cause. A global branding opportunity for South African wine. A memorable party. Read the rest of the interview here.

And now, without further ado… the sensational.. Môreson & Le Quartier Français Lot 2015

Moreson4

The Ultimate Party Weekend in Franschhoek

Forty two people will have the exclusive and private use of Le Quartier Français for a whole weekend of partying. The Friday night includes an exceptional dining experience at the world famous Tasting Room, with a specially prepared menu by Chef Margot Janse.

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After breakfast at Le Quartier Français guests are invited to explore the charming Franschhoek village, and all transfers are included in Franschhoek.

On Saturday night the guests will take over the beautiful Môreson farm for a night of revelry, with food prepared by Chef Neil Jewell, a Bombay bar and a mixologist to ensure a night of decadent fun.

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Guests will finish off this amazing weekend with a final breakfast at Le Quartier Français before leaving the beautiful Franschhoek valley. The winning bidder will take home a barrel of Môreson’s superb Mercator Premium Chardonnay.

Please note three dates will be put forward. The winning bidders will need to select their weekend from these three dates.

Posted by: Susan Huxter
Posted in: Margot Janse, Môreson, Neil Jewell, The Cape Wine Auction, The Tasting Room,
comment-notesComments: 0


  

Bread & Wine at The Magic of Bubbles 2014

Are you coming to this year’s Franschhoek Cap Classique and Champagne Festival ‘The Magic of Bubbles’? Taking over taking place over the weekend of 29 and 30 November 2014, it Franschhoek’s most glamorous wine festival.

Expect a host of premium local MCC producers, including our family farm Môreson, as well as a number of French Champagne houses on the day.

neil jewell

Neil Jewell will be presenting his masterful and delicious charcuterie—worth the ticket price alone!—along with artisan, sourdough bread.

charcuterie

Tickets for Saturday are SOLD OUT! There are still tickets availible for the Sunday. Pre-book tickets online at www.webtickets.co.za or buy at the door. Remember your MasterCard card to receive 10% discount on the ticket price. Tickets cost R200 per person and include access to the festival, which is open daily between 12pm and 5pm, a complimentary tasting glass and tasting coupons.

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Neil Jewell on StreetSmart

Not familiar with StreetSmart? The organisation raises funds for street children through participating restaurants.

“StreetSmart has been in operation in Cape Town since June 2005 under the founding patronage of Emeritus Archbishop Desmond Tutu. The funds raised go to selected and approved organisations that run programmes for the normalisation of street and vulnerable children’s lives. The restaurants in each town raise funds for their own community street children programmes.”

neil jewell

Neil Jewell of Bread & Wine an avid supporter of the cause recently said: “R5 does not buy much, but it can make a big difference! We were one of the very first restaurants to start supporting this charity and why not? If we can help make a difference or better the lives of these kids, then we certainly will try. I believe more restaurants should get involved. It’s a voluntary R5 on each bill (that’s nothing) and the more people that get involved, the more lives we can better.”

Sign your restaurant up here.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Franschhoek, Neil Jewell,
comment-notesComments: 1


  

Nominees: Eat Out Mercedes-Benz Restaurant Awards for 2014

We are thrilled, proud and honoured that two restaurants of the Le Quartier Français family have been nominated for the Eat Out Mercedes-Benz Restaurant Awards for 2014!

Both The Tasting Room and Bread & Wine have both been shortlisted for the Top Ten restaurants in South Africa! The award ceremony takes places on 16 November 2014, in Thunder City, Cape Town. Grab tickets here.

A scene from last year's awards

A scene from last year's awards

That’s not all, Chef Neil Jewell of Bread & Wine is also cooking on the night, alongside  David Higgs of Five Hundred, George Jardine of Jordan Restaurant, PJ Vadas formerly of Camphors at Vergelegen, Bertus Basson of Overture, and Vanessa Marx of Dear Me.

We can’t wait for the night. Go team!



  

The Cape Leopard Trust 10th anniversary Fundraising Lunch

Coming up on August, 16; Neil Jewell of Bread & Wine will be cooking at the 10th anniversary Fundraising Lunch of The Cape Leopard Trust: ‘an afternoon of delectable food, light entertainment and fabulous  people’

Cape Leopard Trust

Joining him on the star-chef line-up are Vanessa Marx and Pieter de Jager—and together the three fabulous chefs will’prepare a relaxed family-style lunch’. While local personalities Braam Malherbe and Liezel van der Westhuizen get involved in the kitchen too.

Plus, Elana Afrika-Bredenkamp and Ian Bredenkamp will lead you through the afternoon.

What will Neil be cooking? A silky rendition of Champagne risotto, pea and truffle oil.

Tickets are R1 500 per person and are available via :
Leopard’s Leap Family Vineyards, Lené van der Merwe  at +27 (0)21 876 8002 or email reservations@leopardsleap.co.za / Or Opulent Living at +27 (0)21 433 1699 or email CLT@opulentliving.co.za

Ticket proceeds as well as 100% of the money raised via the auction go directly to The Cape Leopard Trust.

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


  

Recipe: 12-hour pulled Karoo lamb shoulder

Bread & Wine recently posted a photo on their Facebook page of sublime dish: 12-hour pulled Karoo lamb shoulder with buttered lentil sourdough, aubergine, shallot & mint…

Needless to say, it piqued some interest. And Head Chef, Neil Jewell was only too happy to share the recipe with us.

karoo lamb

Slow cooked lamb shoulder
Serves 8

Wine suggestion: Môreson Mata Mata

Brine
Water & molasses
Warm water add molasses and stir to dissolve
Chill in a non-reactive container
Add trimmed lamb shoulder and leave in brine overnight

Spice rub
15 ml coriander seed
15 ml cumin
15 ml dried garlic
15 ml dried onion flake
15 ml paprika
5 ml cayenne
15 ml black pepper corns
Grind together in a pestle & mortar.

Method
Remove the lamb from brine and incorporate the spice rub well all over the cut. Place the meat on the Big Green Egg and cook at 110 -120 C, till tender; or in the oven at the same temperature.

Leave overnight. Then pick meat from the bone; and reserve. Use the bones and skin to make a stock. Reduce to a light syrup.

Potato crisps
Budget on 1 potato for four people

Wash, peel and then slice very thinly using a mandolin, if possible. Keep the slices in a bowl of cold water for ten minutes. The, drain and lay on a baking tray, brush with clarified butter, cover with greaseproof paper and weigh down with salt/lentils. Bake at 125 C for 60 -90 minutes.

Parboil 1 kg baby potatoes till tender. Drain and fry in olive oil and butter till lightly coloured. Wash and dry 20 leaves of sorrel, then tear into strips. Place lamb, potato and sliced onion onto platter. Scatter with potato crisps

Garnish your platter with 150 ml rocket juice, aerated with a stick blender and 5 ml lecithin.

Or, stuff the unctuous lamb into a  lentil sourdough bun

Recipe
Lentil sourdough

600 gram white bread flour
100 gram rye flour
500 gram French sourdough starter
15 ml salt
40 gram fresh yeast
300 ml water
300 gram lentils, cooked & drained

Dissolve yeast in water, mix with starter. Combine flours, salt & lentils. Add the liquid and work on the dough hook at speed two, till elastic & sticky.Remove dough hook and allow dough to rest covered till doubled in size. Chafe and portion into 120 gram pieces, ball. Cover and prove again till doubled in size. Brush with olive oil. Bake at 200C for 5 minutes, reduce heat to 150C and bake through, 10 minutes.

Recipe: 12-hour pulled Karoo lamb shoulder
Bread & Wine recently posted a photo on their Facebook page of sublime dish: 12-hour pulled Karoo lamb shoulder with buttered lentil sourdough, aubergine, shallot & mint…
Needless to say, it piqued some interest. And Head Chef, Neil Jewell was only too happy to share the recipe with us.
Slow cooked lamb shoulder
Serves 8
Wine suggestion: Moreson Mata Mata
Brine
Water & molasses
Warm water add molasses and stir to dissolve
Chill in a non-reactive container
Add trimmed lamb shoulder and leave in brine overnight
Spice rub
15 ml coriander seed
15 ml cumin
15 ml dried garlic
15 ml dried onion flake
15 ml paprika
5 ml cayenne
15 ml black pepper corns
Grind together in a pestle & mortar.
Method
Remove the lamb from brine and incorporate the spice rub well all over the cut. Place the meat on the Big Green Egg and cook at 110 -120 C, till tender; or in the oven at the same temperature.
Leave overnight. Then pick meat from the bone; and reserve. Use the bones and skin to make a stock. Reduce to a light syrup.
Potato crisps
Budget on 1 potato for four people
Wash, peel and then slice very thinly using a mandolin, if possible. Keep the slices in a bowl of cold water for ten minutes. The, drain and lay on a baking tray, brush with clarified butter, cover with greaseproof paper and weigh down with salt/lentils. Bake at 125 C for 60 -90 minutes.
Parboil 1 kg baby potatoes till tender. Drain and fry in olive oil and butter till lightly coloured. Wash and dry 20 leaves of sorrel, then tear into strips. Place lamb, potato and sliced onion onto platter. Scatter with potato crisps
Garnish your platter with 150 ml rocket juice, aerated with a stick blender and 5 ml lecith
Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Neil Jewell, recipes,
comment-notesComments: 0


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