The food at The Tasting Room, Le Quartier Francais, is astoundingly good. The meticulous detail was a joy to behold and every dish was theatrical. There was dry ice smoke, sorrell nori sheets that crumbled under a light sauce and a transparent, crystalline 'snow globe' creating a transient dome over a delicious dessert.
The service was warming and friendly, with the waiting staff expertly relaying the story behind each dish with real passion.
It was a shame, however, that the wine pairings didn't match up to the intrigue of the food. The wines were good, but they were safe and even borderline dull. I would have enjoyed the meal more if the drinks pushed the boundaries in the same way that Margot Janse's kitchen did brilliantly.
Regardless of this, the quality of the food cannot be ignored, and I had enjoyed some of the best, most exciting food I have ever eaten. Photos of the dishes below.
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| Corn Bread and fresh caramelised butter from 'Daisy', the restaurant's cow. Phallic resemblance was difficult to ignore. |
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| Eugenia granola, pistachio & fig. Ice cold dish with wafts of dry ice smoke and a crunchy texture. |
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| Broccoli, broccoli, broccoli. Who knew broccoli could be so interesting? |
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| Confit tomato and potato tumbleweed, buchu (a local herb). |
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| Octopus, radish, cucumber, sorrel nori (before sauce) |
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| Octopus, radish, cucumber, sorrel nori (after sauce) |
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| Paradyskloof quail's nest, buffalo yoghurt, braised seeds and burnt potato powder |
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| Duck in salt, boere kinders, buckwheat, kapokbos |
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| Salt and kapokbos roasted guava, confit pig, sunflower, pea and fynbos caramel |
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| Salted farmed kabeljou, black mussel, charcoal |
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| 'Udderly delicious' caciotta, quince, fermented turnip, smoked honey |
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| Dalewood languedoc custard, vinegar flings, leeks |
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| Baobad, coconut, honeybush, caramel |
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Snow globe, num num, ginger, samp pops
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http://www.lqf.co.za/
@bobbyfishel
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