le quartier français

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Things that go on in the kitchen #1

What’s this?
“It’s fermented butternut for the wild herb soup,” says Margot Janse, referring to a dish from The Tasting Room. “It also has butternut toffees.”
Hanging with the butternut is a bag of grated Jerusalem artichokes, also fermenting.
And this?
“Oh, that’s an experiment.”
How does it work? The chefs simply add a small percentage of salt, and the vegetables do the rest.

What’s this?

“It’s fermented butternut for the wild herb soup,” says Chef Margot Janse, referring to a dish from The Tasting Room. “It also has butternut toffees.”

Hanging with the butternut is a bag of grated Jerusalem artichokes, also fermenting.

And this?

“Oh, that’s an experiment.”

How does it work? The chefs simply add a small percentage of salt, and the vegetables do the rest.

butternut

comment-notesComments: 0


  

How refreshing!

Today we officially re-open! During our annual winter closure we weren’t resting on our LQF laurels however… The dynamic team from Wonderland Works (the folks behind the whimsical and glam interior of The Bacon Pop-up Bar) joined in with our building company for some refreshing renovations . See a sneak peek below; and please pop in for a visit to see the changes.

new floor bar

Our bar has been extended to include a side lounge - plus we have a beautiful new floor!

Our new bar counter casts a pink glow...

Our new bar counter casts a pink glow...

The Garden Room is bright and beautiful

The Garden Room is bright and beautiful

...with interesting design elements throughout, such as this textured wallpaper

...with interesting design elements throughout, such as this textured wallpaper

The Garden Room

A gorgeous new interior for The Garden Room - table for two anyone?

Go for a walk outside; along our new pathways to find a glorious vegetable garden in place of the Herb & Sculpture Garden. This is the view our guests can now enjoy while getting a treatment at our day spa, B.gorgeous.

Go for a walk outside; along our new pathways to find a glorious vegetable garden in place of the Herb & Sculpture Garden. This is the view our guests can now enjoy while getting a treatment at our day spa, B.gorgeous.

comment-notesComments:


  

Burgers, bubbles and beats at The Pop-up Bacon Bar

Word on the street is that The Bacon Pop-up Bar (situated right next door to us) is throwing a swine soirée in the warm-up to Bastille Festival 2014!

There will be the most incredible burgers, delicious Miss Molly Bubbly and beats by Newton & Co: a 4 piece band, acoustically driven with guitar & violin.

See the banner for more details below. We’ll be there, will you?

Burgers Bubbles & Beats @ The Bacon Bar

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


  

Travel + Leisure World’s Best Awards 2014

*** Pops Môreson Solitare! **** We’re thrilled to announce that Le Quartier Francais will be listed in Travel + Leisure World’s Best Awards 2014, as one of the top Lodges & Resorts in Africa and the Middle East!

Thank you to all the readers who voted for us – and to our incredible team for all their hard work.

Travel and Leisure

The awards will be published in the August 2014 issue (on stands July, 18), on travelandleisure.com, and in their digital editions.

How are the results determined? Every year, Travel + Leisure readers vote on their favorite hotels, resorts, spas, airlines, cruise lines, tour operators, rental-car agencies, and more in their annual World’s Best Awards survey. Though your property is not ranked No. 1 in this category, this honor is a testament to how well you serve T+L readers as they explore the world.

How are the results determined? Every year, Travel + Leisure readers vote on their favourite hotels, resorts, spas, airlines, cruise lines, tour operators, rental-car agencies, and more in their annual World’s Best Awards survey.

Posted by: Susan Huxter
Posted in: Awards,
comment-notesComments:


  

What’s the next cupcake?

According to a Google trend report, the cupcake is the next cupcake. Confused? Everyone’s favourite mini cake has been the hottest dessert trend for the last decade; and trend forecasters have been waiting for the next big thing, and surprisingly, cupcakes are still top of the cake pops.
We think our sticky buns could take on the almighty cupcake, don’t you?

According to a Google trend report, the cupcake is the next cupcake.

cupcake

Confused? Everyone’s favourite mini cake has been the hottest dessert trend for the last decade; and forecasters have been waiting for the next big thing, and surprisingly, cupcakes are still top of the cake pops.

We think our sticky buns could take on the almighty cupcake, don’t you?

sticky bun

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


  

Cycling in Franschhoek

Franschhoek’s fresh air can enliven the mind and soul like nothing else. Hop aboard a bike for this free tonic and take in some utterly spectacular scenery while you’re at it.

cycle in Franschhoek

Whether you’re simply cruising the Main Street, or flying over Franschhoek Pass—there’s a route to suit every type of cyclist.

Both Le Quartier Français and Delicious are centrally located; offering the ultimate launching pad for savvy cyclists. (Not to mention hot showers, soft beds and incredible cuisine after the trip.)

Plus, Delicious Hotels has a special package for bike lovers.

Have a look at the trails reccomeded by the Franschhoek Cycling Club for beginners and advanced bikers.

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


  

How to make the perfect cup of tea

These winter days call for countless cups of tea—and like any culinary art, it’s only worth doing if you’re doing it well. See the steps below for the perfect cup of tea,
Oxygen. Tea, like the rest of us, needs oxygen to be at its best. Always fill the kettle with fresh cold water drawn from the tap. And chuck the stagnated water sitting in the kettle out.
The tea itself. You’ll only get out what you put in. Choose a high quality loose leaf tea. Not the powdery dregs found in low quality tea bags (there are of course good quality tea bags too).
Put it in a pot. Let the tea steep and draw in a warmed China pot. Not only will it taste better, but it will brighten up your desk or table too. So nice to be civilised dahling.
Let the tea steep for no shorter than 3 minutes—then take the bag out, immediately.
Kick low fat milk to the curb (it’s just coloured water, gross)—and never, ever put the milk in first.
Only 1 teaspoon of sugar allowed.
Enjoy!

These winter days call for countless cups of tea—and like anything in life, it’s only worth doing if you’re doing it well. See the steps below for the perfect cup of tea.

how to make the perfect cup of tea

Oxygen. Tea, like the rest of us, needs oxygen to be at its best. Always fill the kettle with fresh cold water drawn from the tap. And chuck the stagnated water sitting in the kettle out.

The tea itself. You’ll only get out what you put in. Choose a high quality loose leaf tea. Not the powdery dregs found in low quality tea bags (there are of course good quality tea bags too).

Put it in a pot. Let the tea steep and draw in a warmed China pot. Not only will it taste better, but it will brighten up your desk or table too. So nice to be civilised dahling.

Let the tea steep for no shorter than 3 minutes—then take the bag out, immediately.

Kick low fat milk to the curb (it’s just coloured water, gross)—and never, ever put the milk in first.

Only 1 teaspoon of sugar allowed.

Enjoy!

Posted by: Susan Huxter
Posted in: recipe,
comment-notesComments: 0


  

The Maverick Awards 2014: SA Youth Entrepreneurship Excellence Awards

We’re thrilled to announce that Nikki Friedman of Môreson has been nominated for two categories in the first ever Maverick Awards!
Celebrating ‘youth entrepreneurial excellence’ we’re not in the least surprised that Nikki has been recognised. Indefatigably creative, she’s always thinking a hop-skip-and-a-jump ahead; and is the true definition of a maverick.
Smart as a whipping cream; keen as mustard; and well, cute as custard, all we can say is go, Nikki GO!
Categories:
Maverick Awards for People, Planet and Profit
Maverick Without Borders
The winners will be announced on The Maverick Awards, hosted by Under 35 Mavericks will be launched to coincide with the country’s annual Youth Month.

We’re thrilled to announce that Nikki Friedman of Môreson has been nominated for two categories in the first ever Maverick Awards!

nikki

Celebrating ‘youth entrepreneurial excellence’ we’re not in the least surprised that Nikki has been recognised. Indefatigably creative, she’s always thinking a hop-skip-and-a-jump ahead; and is the true definition of a maverick.

Smart as a whipping cream; keen as mustard; and well, cute as custard, all we can say is go, Nikki GO!

Categories:
Maverick Awards for People, Planet and Profit
Maverick Without Borders

The winners will be announced on 26 June at a gala dinner awards ceremony at The Scarlet Ribbon.

Posted by: Susan Huxter
Posted in: Awards, Môreson,
comment-notesComments: 0


  

Chef Gerald van der Walt to join The Tasting Room team

Like every other Executive Chef at the top of their game—Margot Janse has decided to appoint a Head Chef for The Tasting Room; Gerald van der Walt (formerly of The Greenhouse in Cape Town). This creative collaboration is set to take the much-awarded fine dining restaurant to new heights.
“I am most certainly not leaving,” says Margot Janse. “I’ve appointed Gerald as there’s a gap at the top: taking nothing away from my team. I have incredible chefs. Gregory Caci my sous chef is fantastic and he and my team deserve the support. I’m travelling a lot and I think that it’s only fair that there’s another person at the top. This means I’ll be able to manage my time better, and that I can spread myself further without losing anything.”
“He’s a great chef and I love the fact that Gerald knows the food scene in the Cape. And I really like his nature; he’s not a prima donna… His passion is in the right place.”
We caught up with Gerald ahead of his appointment in July to find out more about this intriguing chef.
What excited you about working in The Tasting Room?
The Tasting Room has a great reputation, it’s one of the best restaurants in the
country; and is all about progression and quality. The Tasting Room has been at the forefront for such a long time, how can I not be interested and excited about working there? It’s exactly where I want to be. There are a handful of really great chefs in the country, a lot of good ones, but a small amount of really great ones, now I have the opportunity to work alongside a second, I feel very privileged to have this chance.
Describe your philosophy and approach to cooking?
Food in a fine dining establishment needs to be thought provoking, not necessarily philosophical or sociological, it doesn’t have to change your political views either, but there has to be a few points during the meal when the diner has to query or ask questions; questions such as, I wonder how they made that? That’s an interesting combination; I wonder why they put those together? It has to make you think a little, but only if you want to, of course, a meal should also be enjoyable without having the need to make one think, but it’s nice to make it a talking point, or at least a point of interest.
Food has to be carefully prepared with the focus on quality – never compromise on quality and authenticity; it can be the most complex of dishes with a variety of flavours and textures, or something simple, as long as all care has been taken to make sure it tastes good – and simple doesn’t always mean easy.
Your favourite ingredient?
I love mushrooms. The varieties are so versatile: crumbed and fried, pickled, puréed, as soup or fresh, served with chicken, fish, beef, lamb or by itself, basically any which way with nearly anything. I also enjoy foraging for them when I do get the chance.
What don’t people know about you?
If you don’t know about it, it is probably for the best… Only kidding, I’m not too secretive, I’m quite transparent, there isn’t a great deal people don’t know; I guess the one thing is that I’m trying to write a novel, and as you  can see, I’m still slaving away in the kitchen, so it has not really been successful thus far.
Your thoughts on working with Margot Janse?
I am very excited about the opportunity. When I was a trainee chef, clumsily stumbling my way through chef school, I remember reading articles about her and what she was doing at The Tasting Room (not for a second, did I then, think that I would be where I am today). It is very humbling to have been given this chance, slightly nerve wracking, but very exciting, and I hope to learn a great deal while working next to her.
You’re moving to Franschhoek! What are you looking forward to exploring in the area?
Franschhoek is phenomenal, one of the most beautiful places in our country, Jean [Gerald’s wife] and I can’t believe we’re moving there, but I’m excited to experience the wine farms properly (quite difficult when you have to drive back to Cape Town, the wine has to be limited). Also eating at all the restaurants around the area and the surrounding walks and hikes up the mountains and forests.
Jean and I enjoy time out just wandering around, looking for mushrooms, when the season is right, or just getting lost somewhere. I also really want to try the Wine Tram, very keen on that one.
I know Margot and LQF do a lot of community work, and it will be great to get involved there too.
Other than cooking, what are your passions?
Music, food, sport, all sorts of storytelling and wine – we had a wine-themed wedding, yeah, I like wine a lot.
Describe yourself in three words?
Passionate, driven, grumpy – but funny grumpy, not too serious

Like every other Executive Chef at the top of their game—Margot Janse has decided to appoint a Head Chef for The Tasting Room; Gerald van der Walt (formerly of The Greenhouse in Cape Town). This creative collaboration is set to take the much-awarded fine dining restaurant to new heights.

“I am most certainly not leaving,” says Margot Janse. “I’ve appointed Gerald as there’s a gap at the top: taking nothing away from my team. I have incredible chefs. Gregory Caci my sous chef is fantastic and he and my team deserve the support. I’m travelling a lot and I think that it’s only fair that there’s another person at the top. This means I’ll be able to manage my time better, and that I can spread myself further without losing anything.”

“Gerald’s a great chef and I love the fact that he knows the food scene in the Cape. And I really like his nature; he’s not a prima donna… His passion is in the right place.”

gerald

We caught up with Gerald ahead of his appointment in July to find out more about this intriguing chef.

What excited you about working in The Tasting Room?
The Tasting Room has a great reputation, it’s one of the best restaurants in the country; and is all about progression and quality. The Tasting Room has been at the forefront for such a long time, how can I not be interested and excited about working there? It’s exactly where I want to be. There are a handful of really great chefs in the country, a lot of good ones, but a small amount of really great ones, now I have the opportunity to work alongside a second, I feel very privileged to have this chance.

Describe your philosophy and approach to cooking?
Food in a fine dining establishment needs to be thought provoking, not necessarily philosophical or sociological, it doesn’t have to change your political views either, but there has to be a few points during the meal when the diner has to query or ask questions. Questions such as, I wonder how they made that? That’s an interesting combination; I wonder why they put those together? It has to make you think a little, but only if you want to, of course, a meal should also be enjoyable without having the need to make one think, but it’s nice to make it a talking point, or at least a point of interest.

Food has to be carefully prepared with the focus on quality – never compromise on quality and authenticity; it can be the most complex of dishes with a variety of flavours and textures, or something simple, as long as all care has been taken to make sure it tastes good – and simple doesn’t always mean easy.

Your favourite ingredient?
I love mushrooms. The varieties are so versatile: crumbed and fried, pickled, puréed, as soup or fresh, served with chicken, fish, beef, lamb or by itself, basically any which way with nearly anything. I also enjoy foraging for them when I do get the chance.

What don’t people know about you?
If you don’t know about it, it is probably for the best… Only kidding, I’m not too secretive, I’m quite transparent, there isn’t a great deal people don’t know. I guess the one thing is that I’m trying to write a novel, and as you  can see, I’m still slaving away in the kitchen, so it has not really been successful thus far.

Your thoughts on working with Margot Janse?
I am very excited about the opportunity. When I was a trainee chef, clumsily stumbling my way through chef school, I remember reading articles about her and what she was doing at The Tasting Room (not for a second, did I then, think that I would be where I am today). It is very humbling to have been given this chance, slightly nerve wracking, but very exciting, and I hope to learn a great deal while working next to her.

You’re moving to Franschhoek! What are you looking forward to exploring in the area?
Franschhoek is phenomenal, one of the most beautiful places in our country, Jean [Gerald’s wife] and I can’t believe we’re moving there, but I’m excited to experience the wine farms properly (quite difficult when you have to drive back to Cape Town, the wine has to be limited). Also eating at all the restaurants around the area and the surrounding walks and hikes up the mountains and forests.

Jean and I enjoy time out just wandering around, looking for mushrooms, when the season is right, or just getting lost somewhere. I also really want to try the Wine Tram, very keen on that one.

I know Margot and LQF do a lot of community work, and it will be great to get involved there too.

Other than cooking, what are your passions?
Music, food, sport, all sorts of storytelling and wine – we had a wine-themed wedding, yeah, I like wine a lot.

Describe yourself in three words?
Passionate, driven, grumpy – but funny grumpy, not too serious

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


  

Vii Chen – fruit and vegetable peel inspired tableware

We discovered the work of Taiwanese designer Vii Chen and loved the look of it. And the meaning behind the concept is even more to love.

“…tangible and intangible explanations between tactility are explored through production techniques in natural materials. ’peels’, includes a series of six geometric patterned ceramic cups that retain certain memories of a palpable interactions with certain fruits and vegetable skins. Literature reviews inform the idea of ‘ceremonial and memorial touch’ to generate a symbiotic emotion between users…”

vi chen

tangible and intangible
explanations between tactility are explored through production techniques in natural materials. ’peels’, includes a series
of six geometric patterned ceramic cups that retain certain memories of a palpable interactions with certain fruits and
vegetable skins. literature reviews inform the idea of ‘ceremonial and memorial touch’ to generate a symbiotic emotion
between use
Posted by: Susan Huxter
Posted in: Art, Food, Trends,
comment-notesComments: 0


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