Archive for the ‘The Tasting Room’ Category

We’re potty for these pans

Thursday, July 25th, 2013

This Tuesday was The Tasting Room’s first service since we’ve renovated the kitchen. See a sneak peek of the new look in the picture below. We’ll be releasing more images soon!

new kitchen

Our glorious new  kitchen was designed by our executive chef, Margot Janse, beautiful quartz counter tops by Silestone and our incredible builder made it all happen- Karin, a hands-on creative.

And to cook with? Le Creuset of course!  The Shallow and Deep Le Creuset Toughened non-stick Frying Pan is a dream to work with. It’s not only versatile, but aesthetically pleasing too.

Toughened Non-Stick is a sleek range of versatile pans perfect for everyday use.  It has a tough,
PFOA-free non-stick surface inside and out, and a special hardened body to create a durable and
long-lasting pan that can be used on any heat source.  The easy release non-stick interior and
exterior surfaces are easy to clean, and are tough enough to withstand use of metal utensils.
Professional-style cast handles are attached with stainless steel rivets for a superior, secure fixing.
Heat resistant glass lids are available separately.  They retain moisture and flavour, and allow you
to check the food you are cooking without lifting the lid and disturbing the cooking process or
temperature.
Le Creuset Toughened Non-Stick pans are manufactured from premium materials that will provide
the best in durability and cooking performance
Each pan is made from heavy gauge, forged aluminium that has been specially treated to provide a
strong, toughened finish that will withstand the demands of everyday use.
Each pan spreads heat evenly and efficiently, so there are no hot spots in your cooking
The specially constructed base incorporates a magnetic, stainless steel disc that provides extra
strength and stability to the pan and makes it suitable for use on ALL HEAT SOURCES including the
latest induction hobs
Both the interior and exterior of each pan are finished with one of the most modern, PFOA-free,
toughened non-stick finishes available providing superb release of food and easy cleaning – every
day.  It is an ideal surface for healthier cooking with very little oil or fat.

Gamme Sauteuse Provençale

All you need to know about The Toughened Non-Stick range:
It has a tough, PFOA-free non-stick surface inside and out, and a special hardened body to create a durable and long-lasting pan that can be used on any heat source.  The easy release non-stick interior and exterior surfaces are easy to clean, and are tough enough to withstand use of metal utensils.

LC

Professional-style cast handles are attached with stainless steel rivets for a superior, secure fixing. Heat resistant glass lids are available separately. They retain moisture and flavour, and allow you to check the food you are cooking without lifting the lid and disturbing the cooking process or temperature.

Le Creuset Toughened Non-Stick pans are manufactured from premium materials that will provide the best in durability and cooking performance. Each pan is made from heavy gauge, forged aluminium that has been specially treated to provide a strong, toughened finish that will withstand the demands of everyday use.

Each pan spreads heat evenly and efficiently, so there are no hot spots in your cooking. The specially constructed base incorporates a magnetic, stainless steel disc that provides extra strength and stability to the pan and makes it suitable for use on ALL HEAT SOURCES including the latest induction hobs.

Both the interior and exterior of each pan are finished with one of the most modern, PFOA-free, toughened non-stick finishes available providing superb release of food and easy cleaning – every day.  It is an ideal surface for healthier cooking with very little oil or fat.

La Motte’s organic vegetable and herb garden

Monday, June 17th, 2013
La Motte’s vegetable gardenWe hugely value our wonderful suppliers, and as such, today we’d like to put the spotlight on fellow Franschhoek chef, Chris Erasmus from La Motte.
We source a wide variety of produce from the estate’s organic vegetable and herb garden, such as rainbow carrots, mustard leaves, edible flowers, leaves and various heirloom and baby vegetables, all grown in the own organic compost.
The produce is available from their farm shop too.

We hugely value our wonderful suppliers, and as such, today we’d like to put the spotlight on fellow Franschhoek chef, Chris Erasmus from La Motte.

la motte garden

We source a wide variety of produce from the estate’s organic vegetable and herb garden, such as rainbow carrots, mustard leaves, edible flowers and various heirloom and baby vegetables, all grown in organic compost.

la motte 3

The produce is available from their farm shop too.

Accommodation specials!

Monday, May 6th, 2013
We’ve just launched our Companion Fare for the months of May, June and July, where you can join us for dinner in the award-winning Tasting Room on Tuesday, Wednesday or Thursday and have your partner’s dinner on us. Indulge in the 8 course African inspired surprise menu and your partner’s dinner will be complimentary, excluding drinks.
And then we thought, why should you have to drive home afterwards? So we thought we would add accommodation specials to the mix: on our best available rate, rooms at the world–renowned Le Quartier Français will be only R 950, per person sharing, per night, room only. The rooms all have underfloor heating, fireplaces, DVD player, complimentary refreshment trays and much, much more.
In the event that you might be more budget conscious, try our quirky Delicious Hotel. Bite size rooms,
fun, cute and all of that. Price here starts at R 325 per person sharing, per night, room only. Then you can still indulge at the Tasting Room. So the best of both worlds!
Terms and conditions
Full pre-payment is required when booking is made and no refunds will be given.
Any amendment could result in surcharge and acknowledgement that the same rate may not apply.
Any cancellations, no show and early departures will incur 100% cancellation fees. Written cancellation is
mandatory, and will only be accepted should we have confirmed receipt thereof.

We’ve just launched our Companion Fare for the months of May, June and July, where you can join us for dinner in the award-winning Tasting Room on Tuesday, Wednesday or Thursday and have your partner’s dinner on us. Indulge in the 8-course African inspired surprise menu and your partner’s dinner will be complimentary, excluding drinks.

And then we thought, why should you have to drive home afterwards? So we’ve added accommodation specials to the mix: on our best available rate, rooms at the world–renowned Le Quartier Français will be only R 950, per person sharing, per night, room only. The rooms all have underfloor heating, fireplaces, DVD player, complimentary refreshment trays and much, much more.

One of our many private and intimate suites

One of our many private and intimate suites

In the event that you might be more budget conscious, try our quirky Delicious Hotel. Bite size rooms, fun, cute and all of that. Price here starts at R 325 per person sharing, per night, room only. Then you can still indulge at the Tasting Room. So the best of both worlds!

itsy-bitsy.jpg.711x355_default

Terms and conditions
Full pre-payment is required when booking is made and no refunds will be given. Any amendment could result in surcharge and acknowledgement that the same rate may not apply. Any cancellations, no show and early departures will incur 100% cancellation fees. Written cancellation is mandatory, and will only be accepted should we have confirmed receipt thereof.

The Companion Fare

Friday, May 3rd, 2013

Need something to love about winter? Look no further than our Companion Fare at The Tasting Room! Our flagship restaurant has just been named as the number 53 best restaurant in the world; come and see for yourself what it’s all about with our special offer:

book yourself into The Tasting Room for an 8-course Surprise Menu – R 770 per person. Pay for your dinner and your companion’s exact same dinner is on us* Gratis!
What can be better than this. This invitation is only valid for Tuesday’s, Wednesday’s and Thursday until the 13th June 2013.

‘Book yourself into The Tasting Room for an 8-course Surprise Menu – R 770 per person. Pay for your dinner and your companion’s exact same dinner is on us* Gratis!’  (Gratuity not included)

the tasting room

This invitation is only valid for Tuesday’s, Wednesday’s and Thursday until the 13th June 2013.

- For an affordable accommodation option check out our Delicious Hotels: the chances are high you’ll want to sleep over after your gastronomic adventure!

We’re number 53!

Tuesday, April 30th, 2013
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.

Savour 2013

Monday, April 8th, 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.)

The best restaurant on the African continent

Monday, March 25th, 2013

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

The World’s Top Tasting Menus in Departures Magazine

Friday, January 25th, 2013

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

Salt of the earth

Monday, October 15th, 2012
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.

Flying high

Thursday, October 4th, 2012

Five days jetting – well helicoptering – across the Western Cape with stopovers at beautiful restaurants, wine estates and hotels—one of which is us!

The official blurb is: “‘the ultra-V.I.P.’ Southern Cape Helicopter Trip from Civair is designed around the needs and wants of our most discerning, adventurous clients. This trip incorporates 5 days of ultimate luxury, excitement, romance, relaxation and adventure all in one trip.”

heli

You’ll arrive at us on day five to be wined and dined. To start the trip the helicopter will carve right around the Cape Peninsula then head over to the Constantia Valley, dip into Elgin, Hermanus and Gaansbaai; and at each stop luxury awaits in the form of gourmet cuisine, spa treatments and plenty of Cape wine. For more information call: +27 (0)21 034 4488 or email: info@civair.co.za