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Henry Hargreaves

We just had to share some of the work of this talented food photographer. The model turned photographer grew up in Christchurch, New Zealand and has a unique way of looking at the world of food. Among his many projects he’s depicted countries and continents using iconic regional foods and photographed the last meal prisoners on death row.

27331_HenryHargreaves00

We swiped to questions from his website that explain his process, head over there to see more of his stuff.

You seem to be “affected” by the cardinal sin of childhood: playing with food. Why do you have developed such a mouth watering artistic obsession?
I always worked in the food industry before being able to be a full time photographer. I was fascinated about peoples requests and what they ordered said about their character and personality. I try to bring this idea into my work by showing the connections visually.

Say something about your process, how do you go about creating your work?
It’s very simple, I create visuals that appeal to me. Ideas can come from anyplace and usually if it makes me laugh or keeps coming back to my mind without writing it down I feel I should try to make it. Once I decide to execute something the only hurdle is my own motivation.

Posted by: Susan Huxter
Posted in: Food, Food porn,
comment-notesComments: 0


  

Bacon, lettuce and tomato pizza by Neil Jewell

You lucky things! Neil Jewell has agreed to share his recipe for his utterly delectable BLT pizza – bacon purée included! Of course, you’ll need the best bacon in the universe to make it – don’t worry, it’s easy to get, here you go: www.baconofthemonth.co.za

Bacon, lettuce and tomato pizza
Pizza dough
500 gram white bread flour
5 gram salt
5 gram fresh yeast
Water as needed
Olive oil
Method
Dissolve the yeast in 125ml water; add a generous splash of olive oil. Then combine the salt & flour in a large bowl. Add the yeast, mixing well to form a soft and slightly sticky dough.
Turn onto table and work well till the dough starts to pull away from table, stretching, twisting and turning.
Cover with cling film and allow to rest for 30-60 minutes. Once this time period is up portion into 120 gram balls. You can leave the balls to rest in the fridge till needed, or roll out to desired size.
Bacon purée
300 gram bacon off-cuts
300 gram mirepoix (leek, celery, onion, garlic & carrot)
Method
Cook the bacon, allowing to colour slightly, add the mirepiox and continue cooking allowing to colour. Cook down over a low heat, for about 60 minutes.
Remove from heat, cool slightly then puree in blender adding a small amount of iced water to emulsify.
Dill-pickled tomatoes
1.2 kg water
1 kg peeled baby tomatoes
100 gram untreated salt
Large handful fresh dill
2 cloves fresh garlic
Method
Bring the water and salt to the boil, dissolving the salt. Add the dill and garlic. Pour over the peeled baby tomatoes, cover bowl and allow to cool.
Semi-dried tomatoes
Remove the skins from the tomatoes. Allow to dry overnight in a low oven
To assemble
Heat your oven to 200 ºC. Then roll out your pizza base, to desired size, par bake in the oven for 3 to 5 minutes. While this is happening, pre-cook half a packet of the best quality streaky bacon in a pan, till just slightly coloured.
Remove the base from the oven and smear with the bacon purée. Then top with a mixture of the prepared tomatoes, torn buffalo mozzarella, and streaky bacon, and return to oven to bake for further 4-6 minutes.
Once sizzling and bubbly, take the pizza out of the oven and top with shredded cos lettuce leaves tossed in a mustard dressing.

Bacon, lettuce and tomato pizza

BLT pizza

Pizza dough
500 gram white bread flour
5 gram salt
5 gram fresh yeast
Water as needed
Olive oil

Method
Dissolve the yeast in 125ml water; add a generous splash of olive oil. Then combine the salt & flour in a large bowl. Add the yeast, mixing well to form a soft and slightly sticky dough.

Turn onto table and work well till the dough starts to pull away from table, stretching, twisting and turning.

Cover with cling film and allow to rest for 30-60 minutes. Once this time period is up portion into 120 gram balls. You can leave the balls to rest in the fridge till needed, or roll out to desired size.

Bacon purée
300 gram bacon off-cuts
300 gram mirepoix (leek, celery, onion, garlic & carrot)

Method
Cook the bacon, allowing to colour slightly, add the mirepiox and continue cooking allowing to colour. Cook down over a low heat, for about 60 minutes.

Remove from heat, cool slightly then puree in blender adding a small amount of iced water to emulsify.

Dill-pickled tomatoes
1.2 kg water
1 kg peeled baby tomatoes
100 gram untreated salt
Large handful fresh dill
2 cloves fresh garlic

Method
Bring the water and salt to the boil, dissolving the salt. Add the dill and garlic. Pour over the peeled baby tomatoes, cover bowl and allow to cool.

Semi-dried tomatoes
Remove the skins from the tomatoes. Allow to dry overnight in a low oven.

To assemble
Heat your oven to 200 ºC. Then roll out your pizza base, to desired size, par bake in the oven for 3 to 5 minutes. While this is happening, pre-cook half a packet of the best quality streaky bacon in a pan, till just slightly coloured.

Remove the base from the oven and smear with the bacon purée. Then top with a mixture of the prepared tomatoes, torn buffalo mozzarella, and streaky bacon, and return to oven to bake for further 4-6 minutes.

Once sizzling and bubbly, take the pizza out of the oven and top with shredded cos lettuce leaves tossed in a mustard dressing.

comment-notesComments: 0


  

The World’s Most Creative Chefs

Margot Janse has been named one of the ‘World’s Most Creative Chefs’ by for Air Private Jet magazine. We happen to agree! In this article our talented Executive Chef is in the company of greats, such as Massimo Bottura and Alex Atala. See the full article below.

Air Private Jet Magazine

Air Private Jet Magazine

78-83_AIR Gastronomy_ Feb-3

Posted by: Sue Huxter
Posted in: Margot Janse, Press, The Tasting Room, magazine,
comment-notesComments: 0


  

An opportunity to make a difference

The festivities for the Cape Wine Auction kick off today! See the full program of events here. And, tomorrow is the official Auction: a glamorous lunchtime affair at Delaire Graff Estate in Stellenbosch.
‘Margot Janse will lead a culinary team to present a stunning, but relaxed lunch to wile away the afternoon. Music, art, theatre and some of the greatest South African wines poured by the winemakers themselves will keep you entertained’.
This will be followed by the auction: ‘an opportunity to make a difference’.
View our exciting lot here! You’ll also be able to bid online.
Want to know more? Check out this interview we did with Mike Ratcliffe.

The festivities for the Cape Wine Auction kick off today! See the full program of events here. And, tomorrow is the official auction: a glamorous lunchtime affair at Delaire Graff Estate in Stellenbosch.

‘Margot Janse will lead a culinary team to present a stunning, but relaxed lunch to wile away the afternoon. Music, art, theatre and some of the greatest South African wines poured by the winemakers themselves will keep you entertained’.

Cape Wine Auction

This will be followed by the auction: ‘an opportunity to make a difference’.

View our exciting lot here! You’ll also be able to bid online.

Want to know more? Check out this interview we did with Mike Ratcliffe.

Posted by: Susan Huxter
Posted in: Charity, Le Quartier Français, Margot Janse,
comment-notesComments: 0


  

Eating at Pitt Cue Co

Our Susan Huxter has been travelling in The Big Smoke, and she stumbled on a delicious slice of British Americana, Pitt Cue Co.

pitt cue co

The limited menu is packed full of pig, served on metals trays in an intimate location just off London’s Carnaby Street. There are only a couple of things to order, but they have focused on doing them really well.

pitt cue

“They don’t take reservations and there are only 30 seats, so you have to queue,” says Susan. “The food is real, real and delicious. The night I went I had pulled pork and 25-month cured sirloin, cooked medium rare.”

Pitt Cue Co Ribs

Upstairs there’s also a cocktail bar with a focus on heavily-laced bourbon cocktails with bowls of pork scratchings to help soak them up.

Posted by: Le Quartier Français
Posted in: London, Travel, Trends,
comment-notesComments: 0


  

The dark arts of hamburgery

Are you obsessed with the ultimate burger? Well, then this voyeuristic site is for you: www.pornburger.me. Recently launched, the author’s mission statement, puts his purpose across simply: “My goal? In short; pure carnal pleasure. In long; to concoct, photograph, and devour one sin-tillating burger a week, as an exercise in both my culinary and photographic passions. Lets get weird.”

pornburger

P.s Bread & Wine make a killer burger: Wagyu burger, potato wedges, suet mayonnaise & Klein Rivier parfait…

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


  

Wrist 2 Hair

Are you one of those girls with long hair who always has a hair band on her wrist? We’ve got the style answer for you.  Designer and model Dune Kossatz had the same problem, so she created Wrist 2 Hair: a very cute hair band embellished to look like a bracelet. We stock them at B.gorgeous. Sorted.

Wrist 2 Hair

Posted by: Susan Huxter
Posted in: b.gorgeous,
comment-notesComments: 0


  

Bacon sandwiches cure hangovers

This may seem obvious to anyone who has tried it. But now there’s scientific proof that a bacon sandwich can make you feel better after a night of indulging.

bacon sandwich

Elin Roberts, of Newcastle University’s Centre for Life said: “Bread is high in carbohydrates and bacon is full of protein, which breaks down into amino acids. Your body needs these amino acids, so eating them will make you feel good.”

“Bingeing on alcohol depletes neurotransmitters too, but bacon contains a high level of aminos which tops these up, giving you a clearer head.”

It’s also said that researchers also found a complex chemical interaction in the cooking of bacon produces the winning combination of taste and smell which is almost irresistible.

There you have it. Though, make it a good sandwich. Use the best, most delicious bread, farm butter,  and Neil Jewell’s artisan bacon. That’s it. You don’t need anything else.

Or, let us make it for you at Bread & Wine’s deli counter.

comment-notesComments: 0


  

And the winner of #MyApron is…

We had so many wonderful entries! Thank you to all who participated, we feel lucky to have such funny and clever followers!

So without further ado… The winner is ‏@ReneLawrence77! Congratulations! See the winning slogan below. Please post your email address in the comments and we’ll contact you regarding the details.

my apron winner

Curious to know how we judged? See our judging rules here.

Posted by: Susan Huxter
Posted in: Competition, Le Creuset Pop-up Store, Le Quartier Français,
comment-notesComments:


  

Competition judging rules for #MyApron

We had a huge amount of fun on Twitter these last few weeks with our #MyApron campaign! Please see the rules below, which we will abide by when judging.

LQF-Apron-Campaign

The Rules

1. The results will be determined by three judges: Susan Huxter, Linda Coltart and Jamie Paine. The judges will each give points out of 1 to 5 – with 5 being the highest score – to each of the entries on the anonymous list of the top 14.
2. If there is a tie in the scoring, the judges will confer.
3. The top 14 will be chosen by the social media manager of Le Quartier Français, Malu Lambert
4. Malu Lambert will verify each of the top 14 to check for plagiarism—and a further check will be done once the winner is chosen.
5. The winner will be announced on Thursday, 27 February on the blog of Le Quartier Français as well as on the social media channels, Twitter and Facebook.
6. The competition rules may be obtained from Robyn Watkins via email: robyn@lqf.co.za
7. The competition will be audited by a professional person such as an independent accountant, registered auditor, attorney or advocate oversees and will certify the manner in which the competition was conducted and reports his findings through the promoter’s internal audit reporting or validation and verification procedures.

1. The results will be determined by three judges: Susan Huxter, Linda Coltart and Jamie Paine. The judges will each give points out of 1 to 5 – with 5 being the highest score – to each of the entries on the anonymous list of the top 14.

2. If there is a tie in the scoring, the judges will confer.

3. The top 14 will be chosen by the social media manager of Le Quartier Français, Malu Lambert

4. Malu Lambert will verify each of the top 14 to check for plagiarism—and a further check will be done once the winner is chosen.

5. The winner will be announced on Thursday, 27 February on the blog of Le Quartier Français as well as on the social media channels, Twitter and Facebook.

6. The competition rules may be obtained from Robyn Watkins via email: robyn@lqf.co.za

7. The competition will be audited by a professional person such as an independent accountant, registered auditor, attorney or advocate oversees and will certify the manner in which the competition was conducted and reports his findings through the promoter’s internal audit reporting or validation and verification procedures.

Posted by: Susan Huxter
Posted in: Competition, Le Creuset Pop-up Store, Le Quartier Français,
comment-notesComments: 1


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