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Twist – The Cuisine

At Twist each dish offers four variations of the main ingredient. This means that the portions are huge and I personally found it impossible to eat everything on my plate.

Highlights for me include: the Foie gras, the langoustine and the lamb prepared four different ways. The most unusual and exciting dish I tried has to be potato ice cream with caviar.

Delicious!

Posted by: Le Quaf
Posted in: Cuisine, Experience, Travel,
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Twist at the Manderin Oriental

I dined at Twist, which is located on top of the Mandarin Oriental, and all I have to say is: WOW!

As a diner you are treated to a spectacular view of the famous strip and when you’re not mooning over the breathtaking view you’re swooning over the sensational décor. Lights that look like tiny planets, stunning crockery – designed by Gagnaire himself and made in Paris – and the Kate Moss of water jugs (super, super stylish).

Top all this delectable décor off with professional and friendly staff and you have one of the finest Vegas dining experiences.

Posted by: Le Quaf
Posted in: Experience, Travel,
comment-notesComments: 0


  

Food trends in the USA

On my visit to the USA last year I noticed sliders – those delicious burgers – making a big splash. I was very interested to see that they are still huge over here. Sliders in all shapes and forms – vegetarian, pork and beef served with onions, cheese and other sauces – look set to become a regular menu fixture in the States … and possibly abroad?

CC attribution yogma on Flickr

Posted by: Le Quaf
Posted in: Food, Travel, Trends,
comment-notesComments: 0


  

Margot cooking in Brazil

Margot Janse will be cooking, in Brazil, at the Festival Cultura e Gastronomia Tiradentes.

This nine-day feast, now in its 13th year, sees visitors and chefs from around the world descend on Tiradentes.

This year female chefs take the spotlight with appearances being made by prominent Brazilian culinary heroines Helena Rizzo and Bel Coelho; as well as Michelin-starred European chefs Angela Hartnett , Adeline Grattard and Pepa Romans; and, of course, our very own Margot Janse.

For more information about the Festival Cultura e Gastronomia Tiradentes click here.

Posted by: Le Quaf
Posted in: Cuisine, Experience, Festival, Margot Janse, Travel,
comment-notesComments: 0


  

New York, Los Angeles and Las Vegas

If you could eat anywhere in New York, LA or Las Vegas where would it be?

CC attribution Grufnik on Flickr

As you’ve probably guessed I am heading off to New York, Los Angeles and Las Vegas. I have a lot of work to do in the USA but I will definitely find time to dine at a selection of fabulous restaurants.

CC attribution kern.justin on Flickr

While you may not be on the trip, or in the restaurant with me, I do plan on including all of you in my adventure. I will be posting all my great finds and experiences right here on this blog. How exciting!

If there is anywhere you think I simply have to visit please let me know.

Posted by: Le Quaf
Posted in: Experience, Food, Le Quartier Français, Travel,
comment-notesComments: 0


  

Virtuoso Best of the Best Hotelier of the Year Award

Each year the Virtuoso travel advisors use their firsthand industry experience to select their Best of the Best award winners. Just to be nominated, for a Virtuoso Best of the Best award, is considered a huge honour.

This year Nigel Pace from the Cape Grace – one of our favourite Cape Town hotels – has been nominated for a Best of the Best Hotelier of the Year Award.

Nigel wholeheartedly deserves this nomination and we’ll be holding thumbs for him, on the 18th of August, when the 2010 Best of the Best Award winners are announced!

Posted by: Le Quaf
Posted in: Awards, Hotel, Travel,
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What does the TripAdvisor Trip Friends Feature mean for the hospitality industry?

In a nutshell the TripAdvisor Trip Friends Feature allows travelers to tap into Facebook and find friends that can offer advice about a specific destination and what they should see, do and definitely avoid while they’re there.

This feature means that, for us in the industry, TripAdvisor is now even more important and more relevant.

Before this feature users (or TripAdvisor community members) were reading reviews by individuals who weren’t friends but who had personally experienced the destination, restaurant, hotel, wine farm and more that the user was looking to experience.

Now imagine how powerful it would be if these people reviewing their experiences weren’t strangers. Imagine if the people advising you were your trusted friends.

CC attribution soylentgreen23 on Flickr

That’s incredibly powerful and, as I mentioned before, it makes TripAdvisor reviews even more relevant to the individual.

What this means is that, as a brand affected by TripAdvisor, you can no longer afford to bury your head in the sand.

CC attribution Learning Futures Festival 2010 on Flickr

You need to recognize TripAdvisor and work out how you going to harness its phenomenal power and leverage your brand off its incredible reach.

Posted by: Le Quaf
Posted in: Travel, Trends,
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Dining at Noma – The Owner’s Perspective

If you’ve read Margot’s blog post, about our dinner at Noma, you’ll already know that it was fantastic. In fact it was so fantastic that I just had to write about it too.

The entire Noma experience is phenomenal but there are a few things that were standouts for me.

Image courtesy of paz.ca (http://www.flickr.com/photos/pazca/4065853316/)

Image courtesy of paz.ca (http://www.flickr.com/photos/pazca/4065853316/)

The first standout – the décor:

Noma’s décor is minimalist. It showcases beautiful, simple Scandinavian design and there isn’t a tablecloth in sight! In many ways the decor is not what you’d expect from the best restaurant in the world. But it is very true to its heritage and, as we rediscovered throughout the night, Noma is all about being Nordic!
The second standout – the ingredients:

All the ingredients, used at Noma (which incidentally stands for Nordic Food), are from Nordic countries. So, for example, no olive oil is ever used! In fact René and his team (from 21 different countries) spend time foraging on the local beaches for natural and different ingredients.

The third standout – the food:

We indulged in Noma’s 12 course menu. What I experienced was a series of flavours and textures each more extraordinary than the last. From the moment you, as a guest, arrive at Noma you receive food starting with tastes from smoked quail eggs to chicken skin sandwiches. Then the courses start arriving and they ranged from crayfish tales, that have to be eaten by hand, to marrow bones wrapped in brown paper and filled with smoked toffee … all exceptional!

The fourth standout – the plating:

All tastes and courses, at Noma, are served in unusual containers including: old cake tins, felt and rocks from the sea-bed. At Noma the plating is as intriguing as the food. The cutlery, on the other hand, is simple. Only one style and size of knife and fork are used throughout the meal. Then there is the fantastic interaction that guests have with the chefs who come to the table and actually pour the sauce, they’ve created, into the plate. At Noma the artists don’t hide in the kitchen!

The fifth and final standout – the juice pairing:

As someone who doesn’t do wine pairings I find that I end up drinking glass after glass of water with a great meal. As you can imagine this can get a little boring so I absolutely loved the fact that I could have my 12 courses paired with different juices. This made me feel, like I too was experiencing something very special!

The trip was worth every minute and, if you get a booking at Noma, you have to go! This might be a feat in itself because after being named no.1 in the San Pellegrino World Top 50  Restaurant Awards their website crashed, their emails gave up and their phone stopped working. They could be fully booked for the next 3 years but, luckily, they only take bookings 3 months in advance. For more information visit the Noma website.

Posted by: Sue Huxter
Posted in: Experience, Travel, Trends,
comment-notesComments: 0


  

Eating at D.O.M in Brazil

Just under a month ago we were in Brazil, South America. We were there to experience their culture and cuisine and introducing them to Franschhoek, South Africa.

One of the highlights of our trip was our meal at D.O.M. The unique cuisine offered at D.O.M is the brainchild of the incredible, Alex Atala. He’s a passionate man and, from the moment you set foot in D.O.M, you can feel his love for both Brazil and food.

Chef Alex Atala in his restaurant D.O.M. Photograph by Cristiano Madureira.

Chef Alex Atala in his restaurant D.O.M. Photograph by Cristiano Madureira.


D.O.M offers diners a menu that highlights indigenous Brazilian flavours. Ingredients, herbs and spices are used to showcase everything that is Brazil. When we dined at D.O.M we experienced Priprioca essence with amazing little squid and beetroot cream, liquid coconut risotto with Dendê oil and mint, Paca fried crispy with manioc and Madeira sauce, Brazil nut cake with dark chocolate whiskey sorbet and a dusting of curry and more.

It is an exceptional restaurant and one that, if you find yourself in South America, you simply have to try.

Posted by: Sue Huxter
Posted in: Experience, Le Quartier Français, Travel, Trends,
comment-notesComments: 0


  

What should top hotels realistically expect guests to pay for?

I recently read a short article – you’ll find it here – and it got me thinking.

As hoteliers I believe that we often forget what is really important and what adds real value to a guest’s experience. Somehow, and I think this happens in all industries (not just tourism), we believe that in the hallowed-halls of our own establishments the things that irritate us – when we are paying customers elsewhere – don’t apply.

When I’m a guest there are a few specific things that don’t work for me and I’ve worked hard to ensure that Le Quartier Français guests never have to experience them. Because, apart from the fact that they irritate me, I think that they have the ability to ruin a premium hotel experience.

I’m very interested to find out what your pet hotel peeves are? What has the ability to ruin your entire stay at a luxury establishment?

Posted by: Sue Huxter
Posted in: Hotel, Le Quartier Français, Travel, Trends,
comment-notesComments: 0


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