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Enjoy the ultimate in relaxation with our new loft accommodation – all the luxury you could want and more. A lavish, open-plan suite, spectacular scenery, and a complimentary deli breakfast, all for just R1 000 a night. Indulgence doesn’t get better than this.
Make your reservation today: info@labourgogne.co.za
The Franschhoek Hospitality Academy and Learning Centre is set to open in January 2018 to serve the youth in our surrounding disadvantaged communities, by bringing light and a hopeful future to those who need it most. How do we do this?
Môreson has been included in the prestigious line up of South Africa’s Pinotage producers for the 2017 Absa Top 10 Pinotage wines, receiving the coveted trophy for its MKM 2015. The results were announced on 3 August at a special function held at Cavalli Wine Estate, which was attended by industry role players and media.
The Absa Top 10 Competition, which is spearheaded by the Pinotage Association, aims to advance and promote wines made from Pinotage grapes. The aim of the annual competition is to identify 10 Pinotage wines which will serve as a benchmark for the development of distinctive South African Pinotage as well as illustrate the unique qualities of Pinotage in the international wine world.
The Sommeliers Selection Wine Competition, which was conceptualized in 2015, has revolutionized local wine competitions. It is a competition with a difference, as it is judged solely by top South African Sommeliers, and the winning wines for 2017 have been announced with five Franschhoek vigneronsshining in their relevant categories.
Why are more people making it at home?
It’s about going back to basics and knowing more about where your food comes from, and importantly what goes into it.
The most popular to make…
People are always blown away by making their own bacon.
Talking about accompaniments…
The simple stuff: bread, butter, crackers, pickles. Stick to the basics and do them well.
What are you doing differently now than you did 20 years ago?
Less is more. I add less to what I’m curing to show off the flavour of the meat better—I suppose if we wanted to be fancy we could call it the terroir of the pig.
The next big thing in charcuterie?
The more extreme cuts: so ears, cheeks, trotters, head, more offal.
And the worst thing you’ve seen?
Biltong bacon. I mean it’s cooked bacon that goes cold into a bag and is sold as biltong—it’s not.
The Franschhoek Uncorked Festival, which takes place over the weekend of 16 and 17 September, is the perfect excuse to bid Winter farewell and embrace the splendor of Spring, as your taste buds are treated to a plethora of superb wines from one of SA’s premier wine destinations.
Overworked & overstressed? A mid-week mini-break is just what you need!
#StopBy at La Bourgogne Farm for a two-night weekday #WinterBreakAway for two, & enjoy a complimentary bottle of wine on arrival, deli breakfasts both mornings, a wine & olive oil tasting, & a 10% discount on any wines you purchase. All for just R1 500!
Limited dates available. Book now to avoid disappointment: info@labourgogne.co.za
*Offer valid for August only.
Maroché make up artist is coming to treat the ladies at Isabella Charlotte Boutique Franschhoek this women's month! Come in to have her work her magic, sip on champagne and try on the new stock.
When : Wednesday, 16 August 2017
Time : 10h00 - 17h00
See you there!
Franschhoek - the world renown and picturesque food and wine capital of South Africa, is abuzz with the imminent opening of the iconic La Colombe’s new La Petite Colombe, which is replacing The Tasting Room at Le Quartier Français – an exciting new partnership with the owners of the stylish and luxurious Leeu Collection.
Proprietor chefs and business partners, Scot Kirton (Eat Out Chef of the Year 2015) and Head Chef, James Gaag, will be directing a highly talented and select team, to honour the heritage of this fine venue, and marry it with the La Colombe magic. The Franschhoek kitchen will be headed up by the talented, young La Colombe chef, John Norris-Rogers, who will be working side-by-side with chefs Scot and James.
