COVID-19 UPDATE

COVID-19 Protocols – We have implemented strict hygiene practices and safety protocols throughout the kitchen and restaurant to ensure the safety of our guests and staff. To find out more, please feel free to contact us.

*Please note that anyone showing the related symptoms including a higher than acceptable temperature will not be allowed in the restaurant. *

The Restaurant

Le coin Français 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.

Marcus image (1)

Head Chef

Chef Marcus comes from serious culinary pedigree, with his late father, Kevin Gericke, having represented South Africa at the Olympics, owning and operating his own culinary school, and running multiple local and international hotels. Marcus grew as a young cook and learnt appreciation for all aspects of food from a young age whilst being exposed to this. He graduated from culinary school at the tender age of 10 years old and has grown from strength to strength by being exposed to many fine establishments. His recent achievement of competing in the International San Pellegrino Young Chef competition and winning the category of “food for thought” has only been topped by his new appointment as head Chef of Le coin Français.

Says Darren Badenhorst, “The moment I met Marcus I knew he would form an important role in my establishments, his positive, enthusiastic and knowledgeable attitude will help take Le coin Français to the next step of its evolution”.

Marcus image (1)
Marcus image (1)

Maître d

After starting his career in the hospitality industry as a runner, Hadge worked his way up the ranks in various fine establishments where he gained a wealth of knowledge in all aspects of front of house service. His passion for this industry and his love for serving guests are what drives him to grow not only as an individual but also alongside his team.

Marcus image (1)
Marcus image (1)

Sommelier

Duane’s wine journey began at home where he grew up on a small farm in the Winelands. His parents both worked in the industry and his passion for wine was triggered at the age of 9 when his family made their very first wine, a syrah. Since then, Duane has made a great effort to expand his knowledge about wine by interviewing winemakers wherever he could and also actively working in cellars, packhouses and tasting rooms. After many years of hard work, Duane’s lifelong dream finally became a reality.

Marcus image (1)

Tasting menu – R945/R1495 with wine pairing

Chefs journey menu – R1145/R1695 with wine pairing

Non alcoholic pairing – R325

Vegetarian menu available on request

Amuse-bouche

3 hour cured and 1 hour cold smoked sustainable local trout, carrot and horseradish emulsion, toasted wild yeast and fennel pollen

Or

Aerated French onion velouté, 12-hour braised beef cheek, burnt onion, Gruyère soufflé

Chefs taster

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

Or

Rare cured Springbok, ancient grains meebos gel, rooibos and black garlic pureé

Palate cleanser

Dry aged duck, 8 hour confit, tomato and tamarind confitura, toasted quinoa, orange jus

Or

Sustainable sea bass, cold smoked and pickled mussels, black risotto, langoustine split oil, sauce supreme

Pre-dessert

“New York Cheesecake” – citrus curd, oat flavour sablé, textures of ginger

Or

Chocolate Mushroom, dark chocolate crémeux, dulce mousse, textured brownies, matcha moss

 

A discretionary service charge of 12.5% is added to all bills, please feel free to add more if the experience exceeded your expectations.

Tasting menu – R945/R1495 with wine pairing

Chefs journey menu – R1145/R1695 with wine pairing

Non alcoholic pairing – R325

Amuse-bouche

Aerated French onion velouté, burnt onion, gluten-free seed loaf

Chefs taster

64° C Sous vide beetroot, ancient grain, mebos gel, rooibos and black garlic pureé

Palate cleanser

Star anise and black rice risotto, red wine cabbage puree, textured quinoa, vineyard shoots

Pre-dessert

Vegan New York Cheesecake, lemon gel, crispy ginger, lemon dust

A discretionary service charge of 12.5% is added to all bills, please feel free to add more if the experience exceeded your expectations.

Dinner

Tuesday – Sunday

18:30-20:00 (last seating)

Booking is essential

*Please note that if guests are 30 min late for their reservation without notice we reserve the right to cancel their booking. 

Current Awards

Franschhoek
Afristay has named Le Coin Français a Top Restaurant in Franschhoek

Eat Out Mercedes Benz Awards 2019

Top 20 Nominee & 16th Overall  – 2019

50 Best Discovery

Chosen for 50 Best Discovery

Haute Grandeur Global Restaurant awards 2018/2019

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

The Gourmet Guide

Tripadvisor Travellers’ Choice Winner – Top 10% Worldwide

The Gourmet Guide

Plated award for exceptional cuisine 2020

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

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 48 hours of making the provisional booking. Please be aware that non-payment constitutes an automatic 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.