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Fusion at IS ART

Three friends. Three artists. IS ART’s first show of 2014 is ‘FUSION’. Three notable artists from the Pietermaritzburg area, Sue Akerman, Gill Gerhardt and Bruce Attwood have joined forces with their complementary yet diverse styles for this exhibition.

Commencing on 2 February 2014 from 11am to 5pm.

Tip: Pop in at The Garden Room for breakfast beforehand.

Fusion-is-Art-Feb-2014

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


  

Franschhoek Summer Wines

There are some many festivals to look forward to. First up is the Blessing of the Harvest, which takes place on 1 February (we can’t wait to stomp grapes and feast at Bread & Wine!).

Coming right up afterwards is annual festival, Franschhoek Summer Wines. Set on the lawns of Leopard’s Leap Family Vineyards on Saturday, 8 February.
Some of Franschhoek’s best wineries will be there, offering their premium summer wines. Including the luscious wines from our family farm, Moreson.
The theme for this year’s event is ‘elegantly white’ and tickets cost R120 per person which includes a tasting of all the wines on show.
Tickets can be purchased directly from www.webtickets.co.za (booking is essential as tickets are limited).
No need to drive home afterwards, come stay with us!

Coming right up afterwards is annual festival, Franschhoek Summer Wines. Set on the lawns of Leopard’s Leap Family Vineyards on Saturday, 8 February.

Franschhoek Summer_Wines

Some of Franschhoek’s best wineries will be there, offering their premium summer wines; including the luscious wines from our family farm, Môreson.

The theme for this year’s event is ‘elegantly white’ and tickets cost R120 per person which includes a tasting of all the wines on show. Tickets can be purchased directly from www.webtickets.co.za (booking is essential as tickets are limited).

No need to drive home afterwards, come stay with us!

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


  

The wonderful Wonderbag

We’ve long been fans of the Wonderbag. We use it in our Discover SA Flavours cooking classes, keep food warm for our Isabelo children with it, and much more.
The Wonderbag works by slow-cooking food that has been brought to the boil by conventional methods, without the additional use of electricity or fuel.
Use this revolutionary invention to cook just about anything, from stews and curries to even breakfast porridge. It’s perferct for camping or any kind of outdoor cooking: you can bring your food to boil on a fire after all. Plus, it’s a delicious method as the slow-cooking time draws out intense flavours.
It was invented by South African born, Sarah Collins to help reduce energy consumption during cooking in developing nations while helping families conserve on fuel.
And true to her ethos, for every Wonderbags  sold in the U.S. the company donates one to a family in need in Africa.

We’ve long been fans of the Wonderbag. We use it in our Discover SA Flavours cooking classes, keep food warm for our Isabelo children with it, and much more.

Wonderbag

The Wonderbag works by slow-cooking food that has been brought to the boil by conventional methods, without the additional use of electricity or fuel.

Use this revolutionary invention to cook just about anything, from stews and curries to even breakfast porridge. It’s perfect for camping or any kind of outdoor cooking: you can bring your food to boil on a fire after all. Plus, it’s a delicious method as the slow-cooking time draws out intense flavours.

It was invented by South African born, Sarah Collins to help reduce energy consumption during cooking in developing nations while helping families conserve on fuel.

And true to her ethos, for every Wonderbag sold in the U.S. the company donates one to a family in need in Africa.

Buy it here.

Posted by: Susan Huxter
Posted in: Charity, Cooking Classes,
comment-notesComments: 0


  

Culinary classes at LQF

Here at Le Quartier Français our cooking classes are fun, intimate gatherings where everybody takes part and learns our original recipes through actually creating them (rather than just watching a demonstration) under the guidance of our Culinary Concierge, Vanie Padayachee.
Plus, you get to enjoy your creations for lunch, paired with local wines.
Here are our upcoming classes  for 2014
Discover SA Flavours class
02 February 2014
08 February 2014
01 April 2014
Spice Class
21 February 2014
11 March 2014
18 April 2014

Here at Le Quartier Français our cooking classes are fun, intimate gatherings where everybody takes part and learns our original recipes through actually creating them (rather than just watching a demonstration) under the guidance of our Culinary Concierge, Vanie Padayachee. Plus, you get to enjoy your creations for lunch, paired with local wines.

cooking-class-at-LQF

Here are our upcoming classes  for 2014

Discover SA Flavours class
02 February 2014
08 February 2014
01 April 2014

Spice Class
21 February 2014
11 March 2014
18 April 2014

To book contact Louise on +27 21 876 2151 or email her on: louise@lqf.co.za
Posted by: Susan Huxter
Posted in: Cooking Classes, Culinary Concierge, Franschhoek,
comment-notesComments: 0


  

ChefSteps – learn to cook online

Want to know how to make the perfect macaroon? Or perhaps you’ve always been interested in the principles of sous vide.
ChefSteps by members of the Modernist Cuisine team is an online portal that encompasses classes on culinary techniques, tips and videos as well as an interactive forum discussing all things gastronomic.

Want to know how to make the perfect macaroon? Or perhaps you’ve always been interested in the principles of sous vide? Well here’s your chance to delve into the minds of celebrated chefs – at the click of a mouse.

ChefSteps-Grant-Crilly-Apple-hsv

ChefSteps was created by members of the Modernist Cuisine team and is an online portal that encompasses classes on culinary techniques, tips and videos as well as an interactive forum discussing all things gastronomic. And it’s free, go on, check it out.

Posted by: Susan Huxter
Posted in: Chefs, Inspiration,
comment-notesComments: 0


  

Intern wanted

Guys, we’re looking for an intern to join our marketing team. Always wanted to peek behind our doors? Well, this is your chance.

intern-ad

Are you a foodie with mad marketing skills? Are you technologically savvy? To qualify, you’ll need to be adept at Photoshop with some design skills, and have muchos enthusiasm.

If this sounds like you – we’d love to meet you! Please send your CV and motivational statement to susan@lqf.co.za

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


  

Blessing of the Harvest 2014 at Môreson

At Môreson we believe that wine is about 3 things; passion, love and magic. It’s what we put into everything we do, into every bottle of wine we make and it’s what makes our annual Blessing of the Harvest an event not to be missed.

stomping grapes

In 2014, come and join us and delight in making wine the old fashioned way. Handpick your own basket of grapes and then press them using your feet, which are, incidentally, the oldest wine making tools in the business.
As you’ll soon discover wine making is a tiring job. This is why we insist that you join us for a special feast at Bread & Wine, our famous farm restaurant, to finish off a day of Blessing the Harvest. If you’re looking for inspiration, or you’d like to get an idea of what you have to look forward to with your own wine, try some of our award winning wines. They are all guaranteed to quench the thirst you’ve no doubt worked up.
Over lunch, while you’re enjoying your food and relaxing with your wine, give the Blessing of the Harvest label design competition a whirl. Who knows it could be your label design that is selected to adorn the 2014 Blessing of the Harvest bottles.
Most people have such a blast that they come back a year later to partake in another Blessing of the Harvest. They also use this return visit to pick up the wine that they made the previous year, if they haven’t already collected it.
Cost per person R495.00; children between 5-14,t.b.c .  Confirmation of booking by pre-payment only. Should you require further information, or be interested in attending, please contact Tina, at tel. no. 021-876 3692/4004or by fax no. 0866570413 or by email breadandwine@moreson.co.za.
Regrettably no pets.
Date:  1st February 2014
1st FEBRUARY 2014 BLESSING OF THE HARVEST PROGRAMME
10h30 – 11h00 a glass of sparkling wine on arrival
11h00 – 11h45 Hand picking
12h00 – 12h30 Foot stomping
13h00 Label design competition and lunch
17h00 End of daAt Môreson we believe that wine is about 3 things; passion, love and magic. It’s what we put into everything we do, into every bottle of wine we make and it’s what makes our annual Blessing of the Harvest an event not to be missed.

In 2014, come and join us and delight in making wine the old fashioned way. Handpick your own basket of grapes and then press them using your feet, which are, incidentally, the oldest wine making tools in the business.

As you’ll soon discover wine making is a tiring job. This is why we insist that you join us for a special feast at Bread & Wine, our famous farm restaurant, to finish off a day of Blessing the Harvest. If you’re looking for inspiration, or you’d like to get an idea of what you have to look forward to with your own wine, try some of our award winning wines. They are all guaranteed to quench the thirst you’ve no doubt worked up.

Enjoying lunch at Blessing of the Harvest

Over lunch, while you’re enjoying your food and relaxing with your wine, give the Blessing of the Harvest label design competition a whirl. Who knows it could be your label design that is selected to adorn the 2014 Blessing of the Harvest bottles.

Most people have such a blast that they come back a year later to partake in another Blessing of the Harvest. They also use this return visit to pick up the wine that they made the previous year, if they haven’t already collected it.

Cost per person R495.00; children between 5-14,t.b.c .  Confirmation of booking by pre-payment only. Should you require further information, or be interested in attending, please contact Tina, at tel. no. 021-876 3692/4004or by fax no. 0866570413 or by email breadandwine@moreson.co.za.

Regrettably no pets.

1st FEBRUARY 2014 BLESSING OF THE HARVEST PROGRAMME

10h30 – 11h00 a glass of sparkling wine on arrival
11h00 – 11h45 Hand picking
12h00 – 12h30 Foot stomping
13h00 Label design competition and lunch
17h00 End of day

Hop on over here to see more images of last year’s festivities. And here’s what we ate in 2013.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Franschhoek, Môreson,
comment-notesComments: 1


  

And, action! It’s the Mastercard bubbly festival!

The Franschhoek Cap Classique and Champagne Festival ‘The ‘Magic of Bubbles’, Presented by MasterCard took place over the weekend of 30 November and 1 December 2013. What a day it was! Let’s take a look back with this beautifully captured video.

comment-notesComments: 0


  

What is Wagyu Beef?

At Bread & Wine, Neil Jewell has been tinkering with luxury meat product Wagyu Beef. On the menu find Wagyu bresoala with amaranth, pickled turnip and horseradish cream and a Wagyu burger served with suet mayonnaise & Klein Rivier parfait.
But what is Wagyu Beef? Neil sources his Wagyu beef from the Freestate. “These days the beef we eat comes from a cow no more than 8 months old, due to farming methods they don’t live much longer,” explains Neil. The Wagyu beef comes from a three-year-old cow and the difference is incredible. It’s beautifully marbled, and it actually tastes like beef!”
Wagyu has been the victim of myth and misconception.  Heralding from Japan, it was said that the cows producing the richly marbled meat were massaged daily while listening to classical music, and then fed beer. There is some truth in the beer – according to Fine Dining Lover it’s more ‘fermented wheat, a by-product from the beer factory’ than say your average Heineken.
Wagyu is the breed of cow, and this aligned with a strategic diet and good farming practices allows for the great quality of beef we can now enjoy on the South African plate.

At Bread & Wine, Neil Jewell has been tinkering with luxury meat product Wagyu Beef. On the menu you’ll find Wagyu bresoala with amaranth, pickled turnip and horseradish cream as well as a Wagyu burger served with suet mayonnaise & Klein Rivier parfait (ask about the delicious Wagyu biltong too).

waygu

But what is Wagyu beef? Neil sources his Wagyu beef from the Freestate. “These days commercial beef comes from a cow no more than 8 months old, due to farming methods they don’t live much longer,” explains Neil. The Wagyu beef comes from a three-year-old cow and the difference is incredible. It’s beautifully marbled, and it actually tastes like beef!”

Wagyu has been the victim of myth and misconception.  Heralding from Japan, it was said that the cows producing the richly marbled meat were massaged daily while listening to classical music, and then fed beer. There is some truth in the beer – according to Fine Dining Lover it’s more ‘fermented wheat, a by-product from the beer factory’ than say your average Heineken.

Simply put: Wagyu is the breed of cow, and this aligned with a strategic diet and good farming practices allows for the great quality of beef we can now enjoy on the South African plate.

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


  

New Year’s Eve at the Lounge Bar

Haven’t made plans for tonight yet? Don’t like the New Year’s hype? Well then, come celebrate in style with us at our Lounge Bar.
We’ll be mixing delicious cocktails all night long: our food-based’ craft cocktails are unique in that we use South African ingredients, much of it foraged locally in Franschhoek, such as, mebos, sour figs, buchu and nettles, and much more. Plus we have a delicious menu of inventive and moreish Bar Bites, tuck into sticky wildebeest vetkoekies, prawn popcorn with lime salt, suckling pig and bacon crumble, and, and… see the rest of the menu here.
Or slurp down a plate of West Coast oysters with a bottle of Moreson bubbly!
Our reccomedation for a New Year’s Eve cocktail? Our Français ’75 (if you can’t make it to us, make it yourself! Check out the recipe here.)

Haven’t made plans for tonight yet? Don’t like the New Year’s hype? Well then, come celebrate in style with us at our Lounge Bar.

Henry Rifle Martini and prawn popcorn

We’ll be mixing delicious cocktails all night long: our ‘food-based’ craft cocktails are unique in that we use South African ingredients, much of it foraged locally in Franschhoek, such as, mebos, sour figs, buchu and nettles, and much more. Plus we have a delicious menu of inventive and moreish Bar Bites, tuck into sticky wildebeest vetkoekies, prawn popcorn with lime salt, suckling pig and bacon crumble, and, and… see the rest of the menu here.

Or slurp down a plate of West Coast oysters with a bottle of Môreson bubbly!

Our recommendation for a New Year’s Eve cocktail? Our Français ’75 (if you can’t make it to us, make it yourself! Check out the recipe here.)

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


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