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A bread-making experience at Bread & Wine on Môreson

Keen to have the scent of baking bread fill your home? Learn from the best baker in town, Tina Jewell  with a bread-making experience at Bread & Wine on Môreson wine farm. (Here are Tina’s top ten secrets of bread baking).
How does it work?
The course will start at 09h30 sharp and on arrival you will receive your very own apron, recipe book and ingredients.
Hands-on, with a bit of guidance you will make 4 different types of dough – focaccia, soda bread, sour dough and olive oil brown
We will quench your thirst with water
Lots of laughter to be had
You get to fill, twist and shape different breads
While your breads are baking we send you off to taste the wines
By now you have worked up an appetite
Lunch will be served with some of your very own baked breads
More wine to be had
To book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za
Maximum group size 10 people, cost per person R700.00 (excludes drinks)
Dates:
August, 23
September, 13
September, 27
November, 15
December, 6
Plus there’s another option….
MINI – BREAD-MAKING IN THE WINELANDS
This course starts at 10h00 sharp
On arrival you will receive your very own apron and ingredients
Hands-on, with a bit of guidance you will make 2 different types of dough– focaccia & sour dough We will quench your thirst with water
Lots of laughter to be had
You get to fill, twist and shape different breads
While your breads are baking we send you off to taste the wines
By now you have worked up an appetite
Light lunch will be served with some of your very own baked breads
To book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za Maximum group size 10 people, cost per person R425.00 (Excludes drinks)
Dates:
August, 20
September, 2
September, 30
October, 2
October, 18
November, 6
December, 22

Keen to have the scent of baking bread fill your home? Learn from the best baker in town, Tina Jewell  with a bread-making experience at Bread & Wine on Môreson wine farm. (Here are Tina’s top ten secrets of bread baking).

Bread_Making_Collage

How does it work?

The course will start at 09h30 sharp and on arrival you will receive your very own apron, recipe book and ingredients.
Hands-on, with a bit of guidance you will make 4 different types of dough – focaccia, soda bread, sour dough and olive oil brown
We will quench your thirst with water
Lots of laughter to be had
You get to fill, twist and shape different breads
While your breads are baking we send you off to taste the wines
By now you have worked up an appetite
Lunch will be served with some of your very own baked breads
More wine to be had

To book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za Maximum group size 10 people, cost per person R700.00 (excludes drinks)

Dates:
August, 23
September, 13
September, 27
November, 15
December, 6

Plus there’s another option….

MINI – BREAD-MAKING IN THE WINELANDS

This course starts at 10h00 sharp
On arrival you will receive your very own apron and ingredients
Hands-on, with a bit of guidance you will make 2 different types of dough– focaccia & sour dough
We will quench your thirst with water
Lots of laughter to be had
You get to fill, twist and shape different breads
While your breads are baking we send you off to taste the wines
By now you have worked up an appetite
Light lunch will be served with some of your very own baked breads

To book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za Maximum group size 10 people, cost per person R425.00 (Excludes drinks)

Dates:
August, 20
September, 2
September, 30
October, 2
October, 18
November, 6
December, 22

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


  

Tripadvisor Certificate of Excellence 2014

We’ve been awarded a Certificate of Excellence from Tripadvisor! Thank you to all our guests who reviewed us, the whole team at Le Quartier Français appreciates your feedback – and we hope to see you all again soon!

Want to drop us a review? Find us here on Tripadvisor.

trip

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


  

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


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