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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.

 

The Chef

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.

Specials 

2 course lunch for R355 per person (Thursday – Sunday)

Includes complimentary glass of bubbly on arrival. 

Valid from October 2018

Lunch Menu


Please​​ note​​ that​​ the​​ menu​​ is​​ structured​​ as​​ a​​ three​​ course​​ dining​​ experience. ​​Should​​ you​​ however​​ wish​​ to ​​only have​​ two ​​courses, ​​please​​ feel​​ free​​ to​​ select​​ from​​ our​​ sides​​ to​​ accompany​​ your​​ main​​ course.

Starters

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

R120

~

King​ ​oyster​ ​mushroom, ​wild​ ​garlic​ ​and​ ​Comt​é ​velouté,​ ​vineyard​ ​foraged​ ​mustard​ ​pickle,​ ​sweet​ ​potato  fondant,​ ​pine​ ​ring​ ​dust,​ ​forest​ ​greens​ ​(V)​ ​

R90

~

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

​R145

~

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

R115

~

Poached​ ​and​ ​fried​ ​buttermilk​ ​cured​ ​lamb​ ​sweetbreads, ​textures​ ​of​ ​vanilla​ ​and​ ​parsnip, spiced​ ​sultana​ ​gel, burnt​ ​onion, ​bone​ ​marrow​ ​jus​ ​gras​

​R110

Mains

​Charred​ ​beef​ ​fillet, ​turmeric​ ​pickled​ ​mustard, umami​ ​and​ ​indo​ ​soy​ ​glaze,​ ​wild​ ​mushroom​ ​ragout, lamb​ ​fat​ ​confit​ ​Hassel back​ ​potato,​ ​elements​ ​of​ ​BBQ,​ ​caramelized​ ​onion​ ​soubise,​ ​horseradish​ ​Gribiche​ ​

R275

~

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

R285

~

Charred​ ​baby​ ​leeks,​ ​grilled​ ​asparagus,​ creamed  ​wild spinach risotto,​ ​walnut​ ​and​ ​sesame​ ​oil​ ​emulsion,​ ​textures​ ​of​ ​baby root​ ​vegetables​ ​(V)​

​R195

~

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

​R265

~

Slippery​ ​jack​ ​and​ ​leek​ ​ash​ ​aged​ ​dusted​ ​venison​ ​loin, ​portobellini​ ​and​ ​candy​ ​stripe​ ​beet​ ​carpaccio, ​carrot​ ​and cardamom, ​dehydrated​ ​leeks, ​miso​ ​marmalade​ ​​

R260

Sides

Baked​ ​cauliflower​ ​gratin, slivered​ ​almond​ ​crunch, Fourme​ ​d’Ambert​ ​moray,​ ​grana​ ​shavings​ – ​R65

Pomme​ ​purée​ ​with​ ​shaved​ ​seasonal​ ​truffle -​ ​R65

Garden​ ​green​ ​salad, fynbos vinaigrette  -​ ​R55

Desserts

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

R110

~

“Tribute​ ​to​ ​local​ ​honey” ​- ​bavarois, ​​molten​ ​glaze, bee​ ​pollen, ​ ​raw comb, brûlée meringue, ​rose​ ​caviar​

​R100

~

Elements, percentages and textures of chocolate

R115

Dinner Menu


6 course tasting menu – R695 / R1125  with wine pairing

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

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

https://youtu.be/k17x4wHvPT8

Reservations

Contact

Telephone

074 126 0022

Address

17 Huguenot Rd, Franschhoek, 7690

Map

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