Local restaurants shine
2007-05-03
THE Franschhoek restaurant Le Quartier Français has once again, for the fourth time and third consecutive year, been named one of the World’s 50 Best Restaurants, at the S Pellegrino World’s Best Restaurants Awards.
This announcement was made at a prestigious awards ceremony held at the Science Museum in London on 23 April.
The acclaimed Franschhoek restaurant was the only South African restaurant to make the top 50 list that includes the world’s finest culinary hotspots from London and Paris to New York and Sydney and was named best restaurant in Africa and the Middle East.
Bosman’s Restaurant at the Grande Roche Hotel made the top 100 list.
An international panel of over 600 prominent, world-renowned restaurateurs, chefs, food critics and industry experts voted in the survey conducted by Restaurant, a leading British magazine.
These culinary luminaries selected restaurants on the cutting-edge of the global culinary scene, including El Bulli (Spain) – voted no 1 in the world, The Fat Duck (UK), French Laundry (California), Pierre Gagnaire (France) and Tetsuya (Australia).
Executive Chef Margot Janse of Le Quartier was commended for “doing all the talking with clean combinations of quality Cape-sourced ingredients” and was praised for her eternal well-spring of innovative wild game dishes on her menu, from springbok and impala to warthog and wildebeest.
Susan Huxter, owner of Le Quartier Français, escorted by her whole culinary team, flew to London to attend the prestigious function. She is delighted with the latest accolade for the restaurant and boutique hotel.
The well-known restaurateur and hotelier comments, “We are thrilled. To be ranked among the top 50 restaurants of the world for the third conse-cutive year - and fourth time in six years - is a tremendous honour.
“It bears witness to Margot Janse’s excellence as well as the merit of having a dedicated and passionate team.
As the only restaurant selected from this country, we feel proud to represent SouthAfrica’s culinary expertise.”
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