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

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 garnering a B.com degree in business management at the University of Stellenbosch, Walter sought out new challenges and took on the hospitality industry. A valuable member of the Le coin Français team which achieved multiple local and international awards he worked his way seamlessly into the top position of Maître d. As a long time friend of the executive sous chef, Callan Austin, the front of house and kitchen have merged in synergy to create a dining experience that is world class.

Lunch only A la carte Menu – Starters R140, Mains R235, Desserts R120

Tasting menu – R845/R1295 with wine pairing

Chefs journey menu – R1045/R1495 with wine pairing

Non alcoholic pairing – R325

Add cheese course – R225

Vegetarian menu available on request

Amuse-bouche

3 hour cured and 1 hour cold smoked sustainable local trout, Franschhoek valley herb emulsion, organic Leeu Estate spring greens, toasted wild yeast and fennel pollen

Glenwood Unwooded Chardonnay

Or

8 hour confit Springbok shank, cold smoked and aerated pomme purée, dehydrated porcini, ponzu marinated and BBQ shiitake mushrooms. 

La Couronne Malbec

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

Roast cauliflower and Boerenkaas tortellini, smoked pork emulsion, foraged local porcini, injected hens yolk, puffed pork

La Ferme Chantelle Brut 2008

Palate cleanser

6 hour confit local duck, cauliflower and vanilla purée, fynbos pickled onion, chesnut creme, spiced jus gras, Le chêne valley verde 

Black Elephant Nicolas Red

Or

Marble sous vide sustainable sea bass, squid, limoncello cured fennel and asparagus, fuchi emulsion, river herb split buttermilk

Normandie Karen Rosé

Pre-dessert

“Franschhoek forest floor”  Almond cremeaux, spiced poached pear, smoked salted pear caramel, olive oil semi-frerdo

Medium Cream Sherry

Or

70% chocolate fondant sphere, cannelle infused “boudoirs parfait”, salted speculoos caramel, hazelnut and cocoa tuille silhouette  

Boekenhoutskloof noble late harvest

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

Lunch only A la carte Menu – Starters R140, Mains R235, Desserts R120

Tasting menu – R845/R1295 with wine pairing

Chefs journey menu – R1045/R1495 with wine pairing

Non alcoholic pairing – R325

Add cheese course – R225

Amuse-bouche

BBQ king oyster and ponzu marinated shiitake mushrooms, cold smoked and aerated pomme purée, dehydrated porcini

Last year’s winter foraged bramble berry kombucha

Chefs taster

Roast cauliflower and Boerenkaas tortellini, confit wild garlic emulsion, foraged local porcini, injected organic hens yolk, parsnip textures

Orange river sparkling white grape juice

Palate cleanser

Le chêne Bokkie garden spinach and river nettle risotto, charred baby leeks, walnut gribiche, vineyard shoots

David Jenkins citrus and local wild honey kombucha

Pre-dessert

“Franschhoek forest floor”

Camomile flower tea

Or

70% chocolate fondant sphere, cannelle infused “boudoirs parfait”, salted speculoos caramel, hazelnut and cocoa tuille silhouette

Caffè cortado

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

Lunch

Friday  – Sunday 12:00 – 14:30

Dinner

Tuesday – Sunday 19:00 – 20:30

Booking is essential

Current Awards

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

The Gourmet Guide

Plated award for exceptional cuisine 2018/2019

Restaurant Week

Best Restaurant Cape Winelands 2018

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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.