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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 in the theme of photography.

 

The Chef

Multiple award winning Chef de cuisine and owner, Darren Badenhorst (previously executive chef of The Restaurant at Grande Provence) 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.

Winter Special 

2 course lunch for R295 per person (Wednesday – Sunday)

5 course tasting menu for dinner at R425 per person (Tuesday – Saturday)

Both options include complimentary glass of bubbly on arrival. 

Winter Special valid from 1 May 2018 to 31 August 2018



Winter warmer weekday local special

Authentic Bœuf Bourguignon or Coq au Vin, accompaniments and a glass of local red wine for only R250 per person. (Wednesday – Friday)

Winter Special valid from 1 May 2018 to 31 August 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

~

Baked sustainably sourced Sea Bass, confit pommes Parisian, charred corn, Patagonica,  Malay curried corn velouté, buchu air​ ​

​R220

~

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

Vanilla​ ​and​ ​caramelized​ ​banana​ ​parfait, genoise sponge, Tonka​ ​and​ ​peanut​ ​caramel, ​almond​ ​white​ ​choc feuilletine​ ​

R105

~

“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 R595/R995 with wine pairing

8 course chefs journey menu R795/R1195 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

Baked sustainably sourced Sea Bass, confit pommes Parisian, charred corn, Patagonica, Malay curried corn velouté, buchu air

Haut Espoir Chardonnay

Pre-dessert

Vanilla and caramelized banana parfait, genoise sponge, Tonka and peanut caramel, almond white chocolate feuilletine

Boekenhoutskloof Semillon Noble Late Harvest

Or

Elements, percentages and textures of chocolate

Stony Brook Von a Noble Late Harvest

Lunch

Wednesday – Sunday

12 – 14:30

Dinner

Tuesday – Saturday

19 – 20:30

Booking is essential

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.

Official Winter closing dates  21 July – 7 August 2018