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Banana soufflé, dark chocolate ice cream

The folks at Bread & Wine have done it again. A couple of weeks ago, we introduced you to the prune soufflé with prune & Armagnac ice cream, an absolute stunner of a dessert. Now, please make the acquaintance of this delectable dish: banana soufflé with dark chocolate ice cream, and we’re happy to report Môreson’s Solitare MCC’s is a fine pairing for this dessert too.

What are you waiting for?

souffle

See the rest of the menu here

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


  

Franschhoek Mystery Weekends 2014

Need some mystery in your life? Every winter, the Franschhoek Mystery Weekends showcase some of the best experiences the charming winelands village has to offer.
How does it work?  “We – Franschhoek Wine Valley – randomly select a range of amazing Franschhoek experiences and create your unique couple Mystery Weekend Package. This means that you have no idea where you’re staying, where you’re eating or what other experiences are in store for you.”
The cost of this spoiling is R2950 per couple.
The Franschhoek Mystery Weekend Package includes the following:
Two nights of accommodation (for two people sharing) at one of Franschhoek’s excellent four or five star hotels, B&B’s or guesthouses;
A breakfast voucher (for two people) to enjoy at two different establishments;
A dinner voucher (for two people) to one of Franschhoek’s renowned fine dining establishments;
Two surprise Franschhoek experiences to be enjoyed during your stay;
Wine tastings at participating Franschhoek wine farms;
A shopping voucher to spend at one of the participating retail outlets in the village;
Two tickets to The Screening Room at Le Quartier Français ;
A trip on the Franschhoek Wine Tram, which includes a visit to two wine farms in the area.

Need some mystery in your life? Every winter, the Franschhoek Mystery Weekends showcase some of the best experiences our charming winelands village has to offer.

fran

How does it work? “We – Franschhoek Wine Valley – randomly select a range of amazing Franschhoek experiences and create your unique couple Mystery Weekend Package. This means that you have no idea where you’re staying, where you’re eating or what other experiences are in store for you.”

The cost of this spoiling is R2950 per couple

The Franschhoek Mystery Weekend Package includes the following:
Two nights of accommodation (for two people sharing) at one of Franschhoek’s excellent four or five star hotels, B&B’s or guesthouses;
A breakfast voucher (for two people) to enjoy at two different establishments;
A dinner voucher (for two people) to one of Franschhoek’s renowned fine dining establishments;
Two surprise Franschhoek experiences to be enjoyed during your stay;
Wine tastings at participating Franschhoek wine farms;
A shopping voucher to spend at one of the participating retail outlets in the village;
Two tickets to The Screening Room at Le Quartier Français ;
A trip on the Franschhoek Wine Tram, which includes a visit to two wine farms in the area.

Dates: 15 & 16 August 2014 AND 26 & 27 September 2014

For bookings or queries please contact Carmen Arendse on office@franschhoek.org.za

Posted by: Susan Huxter
Posted in: Franschhoek,
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


  

Scenes from The Tasting Room

In world-renowned restaurant, The Tasting Room diners are treated to utter food theatre. It comes as no surprise that behind the swinging doors of the kitchen a creative team of chefs, led by Margot Janse, are constantly experimenting with new dishes, techniques and ingredients.

We took a quick look; and this is some of what we saw…

the tasting room

tasting room 5

tasting room 3

tasting room 2

tasting room 4

Posted by: Susan Huxter
Posted in: Le Quartier Français, The Tasting Room,
comment-notesComments: 0


  

Cook Franschhoek 2014

Bread & Wine’s theme this year is Snout to Tail: and Chef Neil Jewell has planned a rather cheeky demonstration. The local legend will be making pigs’ cheek bacon; pulled springbok cheek, bone marrow & brioche as well as salmon cheek oysters.
Participating guests will enjoy this sumptuous spread with the equally delectable Môreson Chardonnay.
Taking place on the Sunday, this is a once off demonstration—with limited space—tickets can be booked at www.webtickets.co.za.

It’s that time of year again folks; the annual Cook Franschhoek is set to take place on 13 to 15 June: a weekend of interactive and exclusive hands-on demo kitchens and culinary experiences.

Neil Jewell at his most recent charcuterie course at Bread & Wine

Neil Jewell carving away at his most recent charcuterie course at Bread & Wine

Bread & Wine’s theme this year is Snout to Tail: and Chef Neil Jewell has planned a rather cheeky demonstration. The local legend will be making pigs’ cheek bacon; pulled springbok cheek, bone marrow & brioche as well as salmon cheek oysters.

Participating guests will enjoy this sumptuous spread with the equally delectable Môreson Chardonnay.

Taking place on the Sunday, this is a once off demonstration—with limited space—tickets can be booked at www.webtickets.co.za.

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


  

Sharpen your knives…

Yesterday was Day One of Neil Jewell’s two-day charcuterie course.

Neil Jewell

The participants gathered in the Farm Grocer and learn how to break down a pig.

The participants gathered in the Farm Grocer and learnt how to break down a pig.

Neil introduces and discusses the nuances of dry curing, brining and more

Neil introduced and discussed the nuances of dry curing, brining and more

Time to tuck into a delicious lunch as well as a tasting of award-winning wines from Môreson

Time to tuck into a delicious lunch as well as a tasting of award-winning wines from Môreson

And tuck in they did! To start: hot smoked salmon, Jerusalem artichoke salad with a walnut dressing

And tuck in they did! To start: hot smoked salmon, Jerusalem artichoke salad with a walnut dressing

pork fillet with sauerkraut

Followed by... pork fillet with sauerkraut

Neil demonstrated how to create blood sausage, mortedella and saussison sec, with appropriate tastings

Neil demonstrated how to create blood sausage, mortedella and saussison sec, with appropriate tastings

charcuterie course

And for the practical: participants created their own fresh sausages.

Keen to discover the world of nose-to-tail eating? Join local legend, Neil Jewell on these dates:

12th & 13th June
7th & 8th August
18th & 19th  September
16th & 17th October

12th & 13th June
7th & 8th August
18th & 19th  September
16th & 17th October
Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Neil Jewell,
comment-notesComments: 0


  

It’s always tea time

“It’s always tea time.” said the Mad Hatter to Alice when she stumbled upon his tea-party in Wonderland. Well, dear friends at Le Quartier Français it’s always tea time too.

Lady Bonin Tea

Pull a chair up by the fire in our Lounge Bar and try one of our many Lady Bonin blends – indeed the ‘Purveyor of Magical Infusions’ has created a tea especially for us, ask for the LQF blend.

pastries

What’s tea-time without some treats? We have pastries galore, ready for the eating. And if you haven’t tried them yet, we highly recommend our famous sticky buns.

The Long Tea Table

In the mood for a more languid soirée? Then book our Long Tea Table for an incredible menu of canapés, pastries and savoury bites. Mad hats not included, but you’re welcome to bring your own.

Make tea, not war. ~Monty Python

comment-notesComments: 0


  

Franschhoek Bastille Festival 2014

Our annual festival of all things French is all grown up! Franschhoek Bastille Festival turns 21 this year!

Bastille Day Festival

Don your red, white and blue for the weekend of 12 and 13 of July. This is going to be one for the books: in celebration of the 21-year milestone, festival-goers will be treated to a performance by a troupe of 10 Seychelles dancers and musicians who will take part in the street parade as well as perform in the Food and Wine Marquee over the duration.

Keen for an island holiday? Then you had better start practising your dance moves. The dance troupe will be judging the Best Seychelles Dance by participating revellers.

The prize for the best performance is two return tickets to Seychelles, courtesy of Air Seychelles. The prize also includes six nights’ accommodation in the Seychelles, courtesy of Eden Island Development Company (Seychelles) Limited!

Amazing right? Not to mention all the great food, wine and activities on offer too.  Hop on over here for more info on the festival.

One of our many private and intimate suites

One of our many private and intimate suites

And why drive when you can sleep over? We have two fabulous accommodation offerings.

The Auberge offers nine en-suite Auberge Rooms, three Grande Rooms, three Petite Garden Suites and two deluxe Auberge Suites (with private pools), which open onto a rose-filled central courtyard and swimming pool. For the ultimate in luxury, there are four state-of-the-art suites, The Four Quarters, overlooking a private pool and sun-splashed deck. For those looking for a great location and an affordable, fun, no frills room try our delicious hotel next door . www.delicioushotels.com

Henry Rifle Martini

Tip: Make some time to visit our incredible destination offering. Enjoy breakfast or tapas in The Garden Room followed by a treatment in our beautiful day spa B.gorgeous. Then head to our exquisite Lounge Bar for fabulous craft cocktails and bar bites. Plus, indulge in a bit of culinary shopping at our Le Creuset pop-up shop!



  

Chef Philip Howard joins Chef Margot Janse in The Tasting Room

Last night we welcomed Michelin-star Chef Philip Howard, chef and co-owner of The Square in London, to The Tasting Room kitchen.

Our first ever guest Chef joined Chef Margot Janse to cook an incredible tasting menu for special guests of Exclusive Books, a culinary highlight of The Franschhoek Literary Festival.

And what a night it was!

From the entire Le Quartier Français family, thank you Chef, it was an honour to have you!

*We took a few instagram snaps of the night below

Philip Howard Menu

Philip Howard prepping

Margot, Shelwyn & Neil

Service!

Beetroot and biltong jelly

canapes

Locals wines

monkfish

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Posted by: Susan Huxter
Posted in: Franschhoek Literary Festival, The Tasting Room,
comment-notesComments: 1


  

African Soul at Is Art

You’re invited to an incredible black and white photography exhibition entitled ‘African Soul’ by Anthony Lucas on 18 May 2014. Plus the exhibition will be opened by our very own Susan Huxter! See the invite below as well as some examples of the work.

African Soul invite

pic 1

pic 3

Intrigued? We’ll see you there.


Posted by: Le Quartier Français
Posted in: Is Art,
comment-notesComments: 0


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