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Celebrate the Season at Leeu Collection South Africa’s Restaurants image

Celebrate the Season at Leeu Collection South Africa’s Restaurants

Franschhoek is known as the food and wine capital of South Africa, and it is fitting that the Leeu Collection South Africa restaurants find their home here.

Here’s how the talented chefs are showcasing the beauty of seasonal ingredients, curating creative pairings, and celebrating their passion for sustainable, locally sourced produce in their seasonal menus… 

A Celebration of Spice at Épice

At the heart of Franschhoek, Le Quartier Français is home to the award-winning Épice. Head chef Charne Sampson’s love of travel and spices takes centre stage in her new menu, which is inspired by a recent trip to Thailand. 

The menu highlights a single spice in each dish, allowing diners to fully appreciate the depth and complexity of flavours. A standout is her Cardamom Dish, which celebrates the unique characteristics of three varieties—white, green, and black cardamom - through three different preparations, giving diners a sensory experience like no other.

Chef Charne balances creativity with customer preferences by carefully considering the flow and progression of the menu, starting with subtler flavours and building up to bolder dishes like those containing peri-peri. 

Her focus remains on crafting flavourful, balanced experiences for all diners, accommodating a wide range of dietary restrictions. 

Her favourite spice to cook with? Cumin, which she uses in both sweet and savoury dishes to enhance the natural flavours of each.

Embracing Seasonality at Protégé

Also set within Le Quartier Français, Protégé’s menu, curated by head chef Zane Souter, is a reflection of the ever-changing seasons, showcasing fresh produce that aligns with the restaurant’s dynamic, evolving concept. 

One of the most iconic dishes on the menu is the Korean Fried Chicken, which has been refined over time to include deboned wings stuffed with prawns, offering a delightful twist on a beloved classic.

For Chef Zane, the culinary world’s continuous evolution creates opportunities for growth and learning. His approach to balancing creativity and customer preferences is simple: cater to those who love bold flavours, while remaining open to everyone’s feedback. 

His favourite ingredients? Onions and garlic, two versatile staples that provide the base for many of his flavourful creations.

Stories on a Plate at La Petite Colombe

La Petite Colombe’s Head Chef, Peter Duncan’s latest menu is a tribute to the changing seasons, featuring fresh, local ingredients and globally inspired flavours for discerning diners. 

His culinary creations speak to the power of storytelling and the importance of honouring one’s heritage. 

A standout dish on the menu is the "Vis Kop Sop" Fish Head Chowder, a Cape Malay-style soup that reflects his upbringing in the small town of Saron, where resourcefulness and minimal waste are part of everyday life.

Chef Peter also embraces current culinary trends with an emphasis on sustainability, using locally sourced ingredients to reduce the restaurant’s carbon footprint. 

He strives for diversity and inclusivity by offering dishes that cater to a range of dietary needs, including vegan and gluten-free options. 

A Symphony of Flavour at The Dining Room

No culinary journey through Leeu Estates is complete without a visit to The Dining Room in The Manor House, where expertly crafted dishes meet exquisite pairings with Leeu Passant and other carefully curated fine wines.

From the Leeu Passant Franschhoek Sémillon paired with pan-seared Norwegian salmon to their Stellenbosch Cabernet Sauvignon enhancing the richness of duck breast with black cherry jus, each pairing is designed to perfect the dining experience.

A philosophy of farm-to-table dining is woven into every dish, with local ingredients playing a key role in harmonising the flavours. 

With sustainability, inclusivity, and global inspiration at the forefront, these menus are not only a reflection of the chefs’ culinary expertise but also a testament to Leeu Collection's commitment to providing exceptional dining experiences.

Is your appetite whet? 

Reach out to our Guest Liaison Team to reserve your table at one of these remarkable restaurants and experience the finest in contemporary cuisine paired with the best that the Cape Winelands has to offer.

Protégé

Protégé


Épice

Épice


La Petite Colombe

La Petite Colombe


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