Virtuoso Life - September/October 2008 - (Page 49) Culinary Feat to Beat THE TASTING ROOM, LE QUARTIER FRANÇAIS, FRANSCHHOEK, SOUTH AFRICA LOCAL BOUNTY, GLOBAL APPEAL Like many of the world’s best restaurants, The Tasting Room takes advantage of local, seasonal foods. Chef Margot Janse does them one better by exalting the bounty of South Africa’s Cape Winelands and Le Quartier Français’ organic garden to meal-of-a-lifetime heights. Seasonal four-, six-, or eight-course tasting menus sparkle with presentations as visually arresting as they are inventive and delicious: foie gras ice cream with quail and morel jelly and truffled passion fruit gel; a consommé of kudu and biltong (a South African jerked meat) with chilled gem squash and foam of buchu (a local herb). A movie in the hotel’s private theater and a stay in one of the 21 light-filled rooms and suites complete the Le Quartier Français experience. Doubles from approximate $467, including breakfast daily and wine tasting at Môreson Vineyard. A Tasting Room dish and its new look (below). An original creation at Stravinsky Bar. Tasting Room SEPTEMBER | OCTOBER 2008 49
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