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The Restaurant

The newest edition to the Franschhoek scene is a restaurant really and truly for Franschhoek. Both in concept and in name, the aptly named “Le coin Français” , which literally means Franschhoek, will embody the essence of the valley in heritage, cuisine, art and wine. It will feature cutting edge methods meeting time tested French elegance in cuisine, a carefully selected locally themed wine list to showcase the best local wines, a French sommeliers selection, and an ever evolving collaboration of art.

 

Chef / Proprietor

Multiple award winning Chef de cuisine and owner, Darren Badenhorst  will take diners on a journey through his interpretations of nostalgic food memories encompassing “art on a plate” and leading them through a unique culinary exploration of flavours, textures and interactive creations.

Maître d

After gaining experience in many world class establishments, Jasper Venter brings finesse and passion to the front of house team. From arrival to departure, with his refined eye for detail and gracious hosting techniques, he will guide you on a unique and sophisticated dining journey whilst feeling like you are in his own home.

Sommelier

As an internationally qualified sommelier, Munashe Kwaramba caters to any discerning wine enthusiast’s needs. His wine selection reflects all that is world class about the Franschhoek wine region, show casing the best the valley has to offer. His kind and unassuming character allows wine appreciators of all levels to feel open to ask questions and pick this wine aficionados mind. 

Please take note that from 20 November 2018, we will no longer be offering an a la carte lunch menu, there will now only be the option between 3 set tasting menus

5 course reduced lunch tasting menu – R595/R925 with wine pairing

6 course tasting menu – R695/R1125 with wine pairing

8 course chefs journey menu – R925/R1355 with wine pairing

Add sensory wine tasting course – R150

Add Foie gras course – R225

Amuse-bouche

“Quail, quail and quail” BBQ breast, KFQ leg, pancetta wrapped thigh.

Lynx Viognier

Or

Porcini cured Springbok tartar, carpaccio of beetroot, horseradish aioli, raisin emulsion, toasted coriander, pickled mustard, wild flowers​

Terra del Capo Sangiovese

Chefs taster

Butter​ ​poached​ ​and​ ​BBQ​ ​north​ ​coast​ ​langoustine, ​aerated​ ​Boerenkaas​ ​and​ ​west​ ​coast​ ​snoek​ ​brandad​ ​velouté, wild​ ​vineyard​ ​pea​ ​shoots,​ ​garden​ ​pea​ ​and​ ​guanciale​​ ​risotto​

Elevation Vineyards Trig Beacon Pinot Noir

Or

“Rorschach for the Sole” poached West Coast Sole, elements of citrus, squid ink “Rorschach” spray​

Glenwood Unwooded Chardonnay

Palate cleanser

18 hour confit Karoo lamb neck, mountain nettle and river cres puree, edamame, Brussels sprout and baby onion cups, brûlée butternut spheres, lamb and wagyu jus

La Motte Pierneef Syrah/Viognier

Or

2 hour cured, 1 hour cold smoked, 1 minute seared salt water trout, an emulsion of buttermilk, buchu flower, dehydrated yoghurt and wild herbs with limoncello cured kohlrabi

La Couronne Rosé

Pre-dessert

“Een viering van Speculaas” baked pumpkin galette, vanilla whipped mascarpone, poached and brûlée butternut spheres, orange blossom gel, candied naartjie 

Haut Espoir Sweet Semillon Noble Late Harvest

Or

Elements, percentages and textures of chocolate

Stony Brook Von a Noble Late Harvest

Lunch

Thursday  – Sunday 12:00 – 14:30

Dinner

Tuesday – Sunday 19:00 – 20:30

Booking is essential

Current Awards

Eat Out Mercedes Benz Awards

Top 30 Nominee & 14th Overall  – 2018/2019

The best chef awards

Top 300 best chefs in the world 2017/2018 & top 350 best chef in the world 2018/2019

Haute Grandeur Global Restaurant awards 2018/2019

Best heritage restaurant, Best French cuisine, Best luxury restaurant, Best romantic atmosphere 

Restaurant Week

Best Restaurant Cape Winelands 2018

The Gourmet Guide

Plated award for exceptional cuisine 2018/2019

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Reservations

Contact

Telephone

074 126 0022

Address

17 Huguenot Rd, Franschhoek, 7690

Map

RESERVATION TERMS AND CONDITIONS

A deposit of R300 per guest is required to secure your reservation, payable within 24 hours of making the provisional booking. Please be aware that non-payment constitutes a cancellation of the provisional booking.

A 100% REFUND WILL BE RETURNED for any cancellation or modification made by the guest no later than 48 hours prior to your booking. 

In the case of a late cancellation or no notification of modifications by the guest or a no show, the full deposit per cancelled or absent guest will be held. This is at the sole discretion of Management.

* Please note that children from age 12 and up are welcome to join for lunch & dinner and are permitted to enjoy the tasting menus offered.