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b.gorgeous: a day spa with a difference

The pillars of food, art and wine have long been a part of our offering at Le Quartier Français and now we’ve added beauty to the mix. Looking out over our tranquil Herb Garden is our latest offering, b.gorgeous.
It’s a day spa with a difference. Sit back and relax with a glass of Môreson Méthode Cap Classique or a fresh fruit cocktail, while we take care of you.
Indulge in a manicure, pedicure or indeed both. We offer all the traditional treatments including, Gelish for your nails, which lasts for up to two weeks with no chipping or fading as well as nail art!
We also have a simple wash-and-blow dry service for your hair (so you don’t need to worry about cheating on your hairdresser), though we can promise an excellent head massage.
b.gorgeous is also an emporium for small, unique gifts for yourself or others; from beauty products, accessories, jewellery and more. Some of the items include: beautifully beaded So Cape Sandals; and innovative Wrist-to-Hair bracelets that can be used to tie up your hair.
And to really blow your hair back—we’re inviting talented local tattoo artists to make cameo appearances for all your skin art needs. Dates and times will be available on our web page shortly.
For an appointment call us on: 021-876 8458
Email: b.gorgeous@lqf.co.za
For further information please contact Robyn on 021-876 8452 or robyn@lqf.co.za

The pillars of food, art and wine have long been a part of our offering at Le Quartier Français and now we’ve added beauty to the mix. Looking out over our tranquil Herb Garden is our latest offering, b.gorgeous.

b.gorgeous exterior

It’s a day spa with a difference. Sit back and relax with a glass of Môreson Méthode Cap Classique or a fresh fruit cocktail, while we take care of you.

b.gorgeous logo on window

Indulge in a manicure, pedicure or indeed both. We offer all the traditional treatments including, Gelish for your nails, which lasts for up to two weeks with no chipping or fading as well as nail art!

nail polish for pedicures and manicures

We also have a simple wash-and-blow dry service for your hair (so you don’t need to worry about cheating on your hairdresser), though we can promise an excellent head massage.

manicure

b.gorgeous is also an emporium for small, unique gifts for yourself or others; from beauty products, accessories, jewellery and more. Some of the items include: beautifully beaded So Cape Sandals; and innovative Wrist-to-Hair bracelets that can be used to tie up your hair.

b.gorgeous interior

And to really blow your hair back—we’re inviting talented local tattoo artists to make cameo appearances for all your skin art needs. Dates and times will be available on our web page shortly.

View our spa menu here:
BGorgeous Menu

For an appointment call us on: 021-876 8458
Email: b.gorgeous@lqf.co.za

For further information please contact Robyn on 021-876 8452 or robyn@lqf.co.za

Posted by: Susan Huxter
Posted in: Franschhoek, Le Quartier Français, b.gorgeous,
comment-notesComments:


  

Spoil yourself with an afternoon devoted to chocolate at The Long Tea Table

Chocolate doesn’t ask silly questions. Chocolate understands. This is why we’ve devoted an entire afternoon in praise of the dark stuff on 21 May 2014. There will be chocolate demonstrations and talks, bubbly drinking, chocolate eating and wouldn’t you know – chocolate goodie bags. See the flyer below for more information.

Forget love, we’d rather fall in chocolate.

Chocolate Long Table

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


  

The rise of the Flexitarians

Pescatarians, vegetarians, fruitarians – and finally a sensible diet, flexitarian. What is this? “Carnivores who are happy to eat only the best quality meat but those who feel equally happy with a plate of pure veg.”

Yip, that means no more meats plumped up with water and chemicals. Instead, pasture-reared pork/beef/chicken where the animal has lived a good life and the meat is so much better for it.

In its extreme, flexitarianists are vegetarians who occasionally indulge in meat.

It’s said that :’ This movement will be driven further by chefs at the top of chain intent on developing vegetable driven menus, chefs like Alexis Gauthier and his Vegetronic cuisine: non-vegetarian vegetable tasting menus with dishes such as carrots lovingly bathed in lamb juices. Could we see Vegetarians opting to take part in Meaty Fridays? One day of the week when bacon is allowed?”

Well, if you can only eat bacon one day of the week – then you had better make sure it’s the best, artisan bacon available, free of the nasties and full on the taste. Check out www.baconofthemonth.co.za

Take a look what blogger extraordinaire Matt Allison made with one of his many Bacon of the Month instalments, a delicious homemade quattro stagioni
matt alison pizza

Posted by: Susan Huxter
Posted in: Bacon of the Month Club, Trends,
comment-notesComments: 0


  

A recipe for unbelievably delicious drumsticks

At our recent Blessing of the Harvest, Neil Jewell prepared a feast for kings – and appropriately his beautiful drumsticks were medieval hunks of deliciousness. We thought we just have to share his method of preparation with you. Enjoy!

Bread and Wine chicken drumsticks

First up, get the fattest, most free-range/bio-dynamic/organic chicken drumsticks possible.

Method:

Allow two drumsticks per person
Clean drumsticks, removing knuckle & trimming excess skin
Make brine, using 40 gram salt per 1 litre of water
Place drumsticks in brine and leave submerged for 24 hours
Remove from brine and rinse
Place in a vac bag and seal, then poach in sous vide at 65 C for 90 minutes.
Remove, ice bath to cool.
Make a spice crumb using panko crumbs and your choice of spices
Use egg wash & buttermilk and pane the drumsticks
Deep fry to order & enjoy

Allow two drumsticks per person
Clean drumsticks, removing knuckle & trimming excess skin
Make brine, using 40 gram salt per 1 litre of water
Place drumsticks in brine and leave submerged for 24 hours
Remove from brine and rinse
Place in a vac bag and seal, then poach in sous vide at 65 C for 90 minutes.
Remove, ice bath to cool.
Make a spice crumb using panko crumbs and your choice of spices
Use egg wash & buttermilk and pane the drumsticks
Deep fry to order & enjoy.

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


  

They see me walking…

Our family farm Môreson has recently added a walkway, bordered on one side by fragrant lemon trees and on the other by the trickling stream. Just another space to play and dream.

walkway moreson

walkway

photo 4

walkway

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


  

WIN with #MyApron!

We’ve been cooking up a rather fun idea: think up an inventive slogan for an apron and win an incredible prize package valued at R25,000! You’ll need to tweet your brainchild at us, with Twitter handles @lequaf and @LeCreusetSA as well as #MyApron. See below for full details and instructions.

LQF-Apron-Campaign

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


  

Be our Valentine?

Come and join us for a sharing Valentine’s Feast in The Garden Room on 14 February 2014, arriving 18.00 for 18.30.

The journey will begin with a specially created craft cocktail from our Lounge Bar and you’ll share delicious plates, feasting family style.

the garden room

The party will then head to our screening room for a complimentary movie with a glass of Boschendal Bubbly.

Boschendal screening room

Our Valentine’s celebration is open to everyone, from couples to singles, to family and friends and is R300 per person.

Roses are red
Violets are blue
We have delicious food
And a screening room too

Please contact robyn@lqf.co.za for more information.

Posted by: Susan Huxter
Posted in: Franschhoek, Screening Room, The Garden Room,
comment-notesComments: 0


  

Summer splendour in our gardens

This time of year is sheer magic in our gardens. It’s the height of summer and the bushes are lush and mysterious, peppered with the kind of blooms that love to be in the sun.

Heady floral fragrances follow you as you take a simple walk through the leafy corridors. The buzz of cicadas. An errant swallow eating a a burst fig where it fell ripe from a tree.

And it’s refreshing heart, the swimming pool.

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vscocam_1390994342.706340.55

poool

figs

vscocam_1390994671.636888.13

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


  

Weddings at Bread and Wine on Môreson

When setting, food and wine combine for the happiest day of your life.
There are many ingredients that make for a beautiful wedding, and as a couple choosing the right venue is paramount.
Bread and Wine on Môreson Wine Estate offers the ultimate trio: setting, food and wine.
Setting
Picture your ceremony on the expansive front lawn: circled by the Franschhoek mountains and stitched in with fragrant lemon trees, it’s a beautiful space to say your vows.
The journey continues on to Bread & Wine for your reception. It can take place in the courtyard under the vine leaf ceiling, complemented with a babbling brook running along the path. Or step inside for a rustic barn-like atmosphere.
Restaurant manager, Tina Jewell will work with your décor team to create an ambience of pure magic, whichever setting you choose.
Food
Executive Chef, Neil Jewell, South Africa’s Charcuterie King is a wizard in the kitchen. The talented chef will meet with you before your big day and conceptualise a menu which is meaningful to you as a couple.
There is no bog-standard set menu here; instead Neil Jewell will create something utterly unique.
What type of food can you expect? Delicious, simple food with fine dining concepts and techniques—and it is fresh, fresh, fresh. The focus is on high quality local produce, artisanal meats and seafood, with heaps of culinary imagination. To get an idea, view the lunch menu here.
Wine
If love were a place, it would be Môreson. Family run and family owned there’s a whole lot of love poured into every single bottle of Môreson wine.
Môreson also produces some of the best Méthode Cap Classiques in the country. So there’s no need to source bubbly for toasts, it’s all here. See the range of MCCs.
The wine estate also produces a range of red and white wines—with a pricing tier to suit most budgets.
Are you hearing those bells? This way to your fairy-tale wedding: contact Tina Jewell on …

When setting, food and wine combine for the happiest day of your life.

There are many ingredients that make for a beautiful wedding, and as a couple choosing the right venue is paramount. Bread and Wine on Môreson Wine Estate offers the ultimate trio: setting, food and wine.

Setting

J&M-0079

Picture your ceremony on the expansive front lawn: circled by the Franschhoek mountains and stitched in with fragrant lemon trees, it’s a beautiful space to say your vows.

The journey continues on to Bread & Wine for your reception. It can take place in the courtyard under the vine leaf ceiling, complemented with a babbling brook running along the path. Or step inside for a rustic barn-like atmosphere.

Restaurant manager, Tina Jewell will work with your décor team to create an ambience of pure magic, whichever setting you choose.

Food

J&M-0216

Executive Chef, Neil Jewell, South Africa’s Charcuterie King is a wizard in the kitchen. The talented chef will meet with you before your big day and conceptualise a menu which is meaningful to you as a couple.

There is no bog-standard set menu here; instead Neil Jewell will create something utterly unique.

What type of food can you expect? Delicious, simple food with fine dining concepts and techniques—and it is fresh, fresh, fresh. The focus is on high quality local produce, artisanal meats and seafood, with heaps of culinary imagination. To get an idea, view the lunch menu here.

Wine

J&M-0222

If love were a place, it would be Môreson. Family run and family owned there’s a whole lot of love poured into every single bottle of Môreson wine.

Môreson also produces some of the best Méthode Cap Classiques in the country. So there’s no need to source bubbly for toasts, it’s all here. See the range of wine here.

The wine estate also produces a range of red and white wines—with a pricing tier to suit most budgets.

Are you hearing those bells? This way to your fairy-tale wedding: contact Tina Jewell on  (021) 876 3692

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


  

Inside The Tasting Room kitchen

The Tasting Room: the place where executive chef, Margot Janse, works her special kind of magic with her team of dedicated chefs. The domain of surprise.  of local flavour. of adventure. Have you ever wondered what it’s like inside the kitchen? Wonder no more.

We can’t show you the dishes in detail – because, well, they’re a surprise – but we can show you the beautiful kitchen, The Tasting Room’s culinary playground. To see what went into creating the kitchen, jump on over to this post.

Margot Janse plating

Margot Janse plating

Ain't it pretty?

Ain't she pretty?

Precision and imagination make for exciting plating

Precision and imagination make for exciting plating

Expediting

Expediting

IMG_2360-2

IMG_2150-3

kitchen

Posted by: Susan Huxter
Posted in: Le Quartier Français, Margot Janse, The Tasting Room,
comment-notesComments: 1


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