An African Inspired Surprise Tasting Menu
Franschhoek, South Africa
Cuisine Style: African, Cape Malay, French
Average Price: $$$
Overall Rating: 3/5
Dined in: December 2013
By Sean Overpeck (CFE)
**A full article and index glossary of restaurants, wines, recipes and travel for
Wine Dine and Play are in the pages section above, or by following these links:
Executive Chef:
Margot Janse
***
A note to the reader…
Chef Janse retired in October 2016
The restaurant closed in 2017
***
What a wonderful day, that was part of a fantastic week in the Western Cape of South Africa. I had spent this entire day on a wine tour with Stephen Flesch of Gourmet Wine Tours of South Africa, and after some fantastic tastings, and a nice lunch, we were in the Franschhoek Wine Valley. The sights from atop the mountains looking down into the valley, and the Huguenot memorial were just fantastic. But dinner was now my main focus for concentration. I had reservations at the Le Quartier Français (the French Quarter) which is a small, privately owned Auberge (Inn) that had a restaurant everyone was talking about. Rated #53 in the top 100 restaurants in the world by San Pellegrino for 2013, I knew that The Tasting Room would be right up my alley.
Awards:
Relais and Châteaux Grande Chef
53rd in the San Pellegrino World's Best Restaurants Awards 2013
9th Best Restaurant in the 2013 Eat Out DStv Food Network Restaurant Awards
Chef of the Year 2012 - Eat Out DStv Food Network Restaurant Awards
San Pellegrino Top 50 best restaurants in the World 2011, 2010, 2009, 2008, 2007, 2006, 2005, 2002
2nd Best Restaurant in the 2012 Eat Out DStv Food Network Restaurant Awards
Best Restaurant in Africa and the Middle East 2009, 2008, 2007, 2005
The wine tasting of Stellenbosch was complete. I was so impressed with Stephen Flesch and his company Gourmet Wine Tours of South Africa that I decided to ask him to join me for this dinner meal, which would be an eight-course meal surprise tasting menu of South African inspired cuisine, with a ladies touch. Steve and I started in the Lounge Bar, as I enjoyed a cocktail starter with Primitiv Cederberg, South African vodka, and then was called into the main dining room of The Tasting Room, by last name and business title, which I thought was a very nice touch. As you enter the dining room, dangling from the ceiling are hundreds of white globes, with a service station to the left, then the main dining room to the right and straight ahead. To the right were the windows and a door leading to the patio area. The ceiling was low, about nine feet high, and the tables were a light brown oak, a very modern look.
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| The Lounge |
After being seated, we were not presented with any menus since this was a surprise tasting, only that since there were two of us, the courses would vary. Sometimes we would get the same thing, but other times we would not. Our table was right next to the window looking out into the patio and gardens of the hotel, with the views of the mountains in the distance. Now normally to what I’m used to, most fine dining and tasting menus, you would receive an Amuse-bouche, but what I did not expect, was three amuse courses before the main tasting would begin.
The first Amuse began with a glass of sparkling wine from Môreson Vineyard called Miss Molly. According to the winemaker notes, it has a fine mousse that perfectly complements its fruity freshness. Aroma has highlights of citrus, specifically lemon and lime. The citrus and yeasty aromas carry through from the nose to the palate. Lime and onion chips topped with a black pepper snow, served in a small rounded black bowl. Very light, crunchy amuse, made me think that the menu would be more flavors from the earth.
The next amuse was foie gras coconut served on an oak cutting board shaved from a tree where you can see the lines of aging from the tree. The third and final amuse was an assortment of colorful finger bites of a black puffed rice cracker, a marshmallow of green olives, a pink peppercorn at beetroot meringue, and vinegar meringue, colored in yellow and red lines similar to the shape of a Zulu warriors shield.
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| Zulu Amuse |
The next item to arrive came before the first course of the tasting, and that was a typical bread course that you normally get from any restaurant, except this course was served and baked in a tin can, and was homemade cornbread with brown butter and Kalahari salt, which is made from the oil and seed of the Kalahari Melon. As I ate the cornbread, I thought the chef had worked in the Southern United States, where the cornbread is some of the best around.
It was now time for the first course which was the same for Steve and I, which was a beetroot sponge, with a Lebanese buttermilk Labneh yoghurt sauce spread, with a side garnie of dill, mint, and cucumber ‘Sicilian style’ granita, topped with a Buchu leaf herb powder, that had a nice black currant flavor. Once you cut the sponge open it was filled with a parsley cream sauce similar to the granita ingredients, with a hint of sweetness. The dish was served with a glass of 2013 Graham Beck Vineyards “The Game” reserve Chenin Blanc. the winemaker expresses a complex nose shows upfront tropical fruit, ripe pineapple, melon, peaches and honey flavors, lifted by a citrus element. This 100% Chenin Blanc is from low yielding, 40 to 46-year-old bush vines on rolling hills in Paarl, exposed to southeastern winds, rain and lots of sunshine. Full and juicy palate with layers of ripe tropical fruit complemented by a long, clean, crisp and lingering aftertaste.
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| Beetroot sponge |
As the dishes were removed by one server, another came by to clean the table automatically, without missing a beat, and this was done for every course. The second course was called a spring walk through Franschhoek, according to the menu, but the server called it a summer’s walk through Franschhoek, so I’m not sure if it was meant as a summer or spring dish. Either way, it was wonderful. This salad course changed daily and was a combination of mixed leafy greens, sliced beetroot, peaches, and onion topped with dehydrated leaf compost of olives, mustard, leeks, sorrel, and more for a total of 27 separate ingredients. The dish was served with a glass of 2013 Altydgedacht Estate Gewürztraminer. The nose of the wine according to the winemakers' notes is characterized by aromas of dried apricots, honey and a hint of spice. The palate is rich and velvety sweet, with sufficient acidity to give structure to the wine.
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| A summer’s walk through Franschhoek |
The third course was an Eastern Cape fresh water Marron, also known as crayfish with a lemon verbena, and Cape gooseberries. This course was served with a 2012 Anthonij Rupert Wyne Vineyard Terra Del Capo Pinot Grigio. The vineyard owners notes show tangy light peach and golden apple aromas with a waft of stone fruit and light floral hints. The palate is equally light with nectarine and peach flavor. A brush of honeysuckle richness vies with the vibrancy of freshly grated lime zest. Lovely balance of acidity and rounded honey richness which lingers long.
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| Freshwater marron |
The fourth course is where the split on food and wine for Steve and I began. His course was a ‘Paternoster’ salted farmed kabeljou, with black mussels, kale, almonds, seaweed, and charcoal aioli served with a 2013 Iona Winery Sophie te’ Blanche Sauvignon Blanc. The fragrance of pure white grapefruit, intense tropical fruit, ripe gooseberry and fleshy kiwi fruit over-lay Iona's distinctive herbal and floral undertones the winemaker says, and the palate is keenly balanced showing cut green apples and lime marmalade followed by great minerality and length.
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| ‘Paternoster’ salted farmed kabeljou |
My fourth course was a Saldanha Bay pan-fried oyster with sour fig, sitting on a bed of a vichyssoise with roasted baby gem lettuce. The wine served for me was a 2013 Excelsior Vineyard Viognier. The subtle flavors of lemon and peaches linger on a complex palate the winemaker notated. Full-bodied elegance makes this a wine of substance. Perfect with spicy food.
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| Fried oyster |
Steve’s fifth course was a Paradyskloof quail, which is an area at the foothills of Stellenbosch Mountain, amasi which is the Zulu name for a cream similar to cottage cheese, sweetcorn, and sprinkled with some granola flakes, served with a 2010 Haut Espoir Estate Shiraz Rosé 2010 which the winemaker shows a combination of Shiraz grapes and fermentation in French and Hungarian oak, lead to upfront strawberry flavors. The wine is full-bodied and has a dry finish and lingering aftertaste. Enjoy in its youth.
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| Paradyskloof quail |
My fifth course was a heartland guineafowl, served with licorice root puree, baby fennel, and shaved king oyster mushrooms, with a 2011 My Wyn Vineyard Cabernet Franc 2011. The winemaker notes list a 21 Day maceration in open 500 LT barrels. 21 Months barrel maturation in second fills French oak barrels. Aromas of dark berry. On the palate herbaceous and earthy. Compliments pork and rich, creamy pasta sauces.
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| Liquorish root puree |
Steve’s sixth course was a confit of suckling pig cooked in an encrusted concrete ball of Limpopo baleni salt and egg whites, with fynbos caramel, served with a glass of 2011 Haute Cabrière Vineyards un-wooded Pinot Noir. The winemaker expresses visual and brilliant red color is indicative of the elegant red berry aromas and the palate shows enticing, concentrated ripe cherry and cranberry flavors.
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| Suckling pig |
My sixth course was a lamb cheek and tongue combo with amaranth grain, black garlic, and a crispy aubergines salad puree, with a texture and taste similar to a couscous dish. Extremely tasty that went well with a glass of 2010 Waterford Estate Winery Cabernet Sauvignon blend. The winemaker notes from their webpage show that it has a nose of cedar wood, lead pencil, and cassis. A classic Helderberg Cabernet Sauvignon showing characteristic stone earthy tones. 90% Cabernet Sauvignon, 5% Cabernet Franc, 5% Malbec. Elegantly structured wine with a firm natural acidity to balance the finish.
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| Lamb cheek and tongue |
Steve’s seventh course was a Dalewood Fromage Huguenot cheddar cheese blossoms, with a mambos grapefruit custard, raisin confit puree, and currents served with a glass of 2009 Allesverloren Vineyard fine old vintage port; (similar recipe). Presentation-wise, this was the best looking dish that I saw the entire night. The wine has alluring aromas of blackcurrant and raisins with fruit cake and honey are only rivaled by the Fine Old Vintage's taste according to the maker and is full-bodied, smooth and velvety Touriga Nacional sports blackcurrant and tobacco flavors with a spicy undertone and long-lasting aftertaste round off the experience.
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| Huguenot cheddar cheese blossoms |
My seventh course was a Dalewood Languedoc cow’s milk custard with leeks and vinegar flings with a glass of 2009 Ian Naudé Adoro Vineyard “Natural Sweet” Mourvèdre. This dish was just fantastic. The winemaker says that its balanced fruit and acidity of 100% Mourvèdre is off-sweet on the entry, the full middle palate matches the weight of richer, heavier cheeses, while fresh acidity cuts through creamy, runny cheeses, and balances hard and milder varieties.
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| Dalewood Languedoc cow’s milk custard |
Desserts:
Desserts were broken down into three more courses. Steve had the vanilla and baobab olive oil mousse cake, with coconut, honeybush tea, and caramel served with a glass of 2008 straw wine from Ezibusisweni farm vineyard, which is also a Zulu word meaning “The Place of Blessings,” and is made from Chenin Blanc, dried on straw like ripasso/Amarone
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| Vanilla and baobab olive oil mousse cake |
My dessert was a Madagascan chocolate with cape lemon, with holy basil and was served as a ball, from which you cracked open with a fork, ate from the inside to the outside. The wine with this course was a glass of 2013 Morena Estate Vineyards Brut Savage Rosé with 60% Pinot Noir, 40% Chardonnay, that the winemakers' notes show as a light salmon color with dry citrus flavors. Good acid creates a zesty mouthfeel.
The Wine Regulatory's from this article are part of the SAWIS: South African Wine Industry Information and Systems NPC
The final petite fours course was labeled as cakes and sweets which consisted two of the following mouthwatering desserts. The first was a white chocolate grapefruit sponge cake with a warm caramel that once it was poured over the top; the cake broke apart into flowered fragmented pieces. The second petite fours were a chocolate and sesame truffle served with a white chocolate flake, topped with a chocolate cookie and hibiscus ice cream. I also had some coffee to go with this final serving that ended an absolutely astonishing meal.
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| Petite fours course |
As I finished, the owners kindly informed me that the chef wanted to talk with me, to ask about the meal, and thus, I was escorted to the Kitchen where Chef Margot Janse gave me a tour and we spoke for several minutes about the surprise menu. I was very impressed and look forward to returning in the future to have the chef prepare another surprise menu. Sadly I would not have the chance to return as the restaurant closed its doors for good in 2017.
Please see these guidelines for Tipping in Restaurants and on following proper etiquette, customs, cultures, and avoiding assumptions when you dine out.
Other Noteworthy French/African Articles and Restaurants:
Aubergine Restaurant Innovative East meets West in Cape Town, South Africa
Boma, A Place Of Eating Taste of tribal Zimbabwe cuisine with a buffet in Victoria Falls, Zimbabwe
Dunes Beach Restaurant & Bar Eclectic Cape Malay cuisine w/sushi in Hout Bay, South Africa
Fugitives Drift Lodge and Zulu Battlefields African Cuisine Buffet, KwaZulu-Natal, South Africa
La Colombe Country-style local ingredients w/French flair in Cape Town, South Africa
Leopard Hills Lodge Safari’s with contemporary African cuisine in Sabi Sand Game Reserve, South Africa
Signal Restaurant Contemporary Cape Malay Cuisine at the Cape Grace Hotel, Cape Town, South Africa
Signature Restaurant Contemporary & elegant eclectic eatery in Sandton, South Africa
Signature Restaurant Contemporary & elegant eclectic eatery in Sandton, South Africa
Terroir Seasonal South African cuisine bistro in Stellenbosch, South Africa
The Five Flies Cape Malay cuisine in Cape Town, South Africa
The Jungle Junction Zimbabwe & European buffet at the Victoria Falls Hotel in Victoria Falls, Zimbabwe
The Test Kitchen Modern eclectic and Nouvelle Latin cuisine in Cape Town, South Africa
Tradewinds Restaurant Local and International cuisine in Sandton, South Africa
See the whole list by visiting “The Wine Dine and Play Article Glossary”
Other South African restaurants and articles on Wine Dine and Play:
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Seasonal South African cuisine bistro
Stellenbosch
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Seafood and sushi with panorama views
Cape Point, South Africa
|
Top 10 Worlds Best Banquet of pastries & sandwiches
Cape Town
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See the whole list by visiting “The Wine Dine and Play Article Glossary by country”
Final notes, review basics, observations and more pictures:
Most reviews are subjective, depending on the writer; but they should also be responsible, and respectfully written, upholding the truth, and accurately conveying the experience to the best of the writer's knowledge, even if it includes metaphors the restaurant may not like to read about. My ratings are by the stars I award (from 0 to 5). The rating is calculated on a point accumulation of six separate factors based on individual experience. They include wine and other beverage selections, plate presentation, customer service, restaurant or café ambiance, food quality, and wow factor. To see more details of this rating list, read this article:
Scores are detailed in the factor chart below:
Formula Factor Conclusions and Overall Ratings
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Max Points Possible:
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Total Points Awarded:
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Total Points deducted:
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Ambiance
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10
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10
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0
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Food quality
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10
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10
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0
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Plate presentation
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9
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9
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0
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Customer service
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9
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9
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0
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Alcohol and other beverages
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10
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9
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1
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Total regular points awarded
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48
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47
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1
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Total percentage — less the Bonus
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0.979166666666667
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“Wow” factor BONUS
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5
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3
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0
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Total bonus percentage
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0.0625
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Total percentage and bonus for a final star rating
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1.04166666666667
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Stars Awarded (see chart below)
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0 - 5
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5
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**A full break down and explanation of the observations and point disbursement is available in the linked article above. To receive a detailed copy of your score, feel free to contact me at any time and I will provide it to you.**
***
Overall Star Rating:
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5 of 5 Stars:
104% Rating with a 3 point “wow” bonus
An Extraordinary Dining Experience
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Wine rating:
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4 of 10
Old World selections:
France
New World selections:
South Africa
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Corkage fee’s:
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This Restaurant does not list any corkage fee’s however, most American restaurants charge
$25.00 per bottle
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Restaurant style:
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Semi-formal dining
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Cuisine style:
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African, Cape Malay, French
Allergen or dietary accommodations:
Farm to Fork, Gluten Free, Local, Organic, Pescatarian, Sustainable, Vegetarian Options
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Reservations:
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RequiredWalk-Ins:
Accepted, but not guaranteed
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Dress code:
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Semi-formal attire to Business casual attire
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Child policy:
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The Restaurants reviewed on this site may have a kids menu or cater to them; however, for full enjoyment of food and wine, it is recommended that kids not to be in attendance, unless they have been trained in proper etiquette.
If not then:
Hire a Babysitter!
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Experiences:
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Place for foodies, Contemporary, Modern, Lounge, Business parties, Hotspot, Great bar, Good for special occasions, Classy, Upscale, and a Neighborhood Gem.
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Payments:
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Cash, Visa, MasterCard, Discover, American Express
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Parking:
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Valet or Street meter parking
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Wifi
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The restaurants reviewed on this site may have Wi-Fi, but do not require you to go online, because the excitement of the food and wine alone will keep you too entertained instead of checking your social media and emails.
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Noise level:
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Medium
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Smoking:
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Nonsmoking restaurant
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Patio or terrace:
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No
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Food Prices
(excludes, alcohol, taxes & 20% gratuity’s)
$£€¥ - Under 50.00 (inexpensive)
$£€¥ x 2 - 51.00- 99.00 (moderate)
$£€¥ x 3 - Over 100.00 (pricey)
$£€¥ x 4 - Over 200.00 (expensive)
$£€¥ x 5 - Over 400.00 (very expensive)
**Currencies reflect the world’s major travelers, restaurant, or wine connoisseur’s**
Currency:
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Price
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South African Rand (ZAR)
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RRRRR
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United States Dollar (USD)
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$$
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Great Britain Pound Sterling (GBP)
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£££
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Canadian Dollar (CAN)
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$$$
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Chinese Yuan (CNY)
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¥¥¥¥¥
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European Union (EUR)
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€€
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Alcohol prices:
450.00 Rand
The Tasting Room at Le Quartier Français:
16 Huguenot Rd,
Franschhoek 7690,
South Africa
Contact Information:
Restaurant website:
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Maître d or host:
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+27 21 876 2151
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Social Media
&
Accolades:
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****
The worlds best restaurants is a subjective list of who is writing it and changes on a regular basis. The Wine Dine and Play best experiences are based on my highest rated stared restaurants, meaning that the visit was an outstanding or extraordinary experience. From cafés, chains, mom + pops, hole in the walls, to fine dining including a few Michelin spots. Visit the Top 100 page to see the entire list.
A few to tease you with…
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Medieval-style British cuisine banquet plus 2-hour dinner show
London, England, UK
|
California cuisine & fine dining chain
Orlando, Florida, USA
|
French & Canadian cuisine
Niagara-on-the-Lake, Canada
|
Other Pictures:
“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
Who is John Galt?
TTFN
