Chef Margot Janse and Her Amazing Journey into the Culinary World

Do you like this post?

Le Quartier offers a little of everything. It offers a little bit of French and a little bit of something definitely foreign. But when it comes to food – this restaurant offers a lot! Regardless of how you look at it, this little restaurant offers a splash of culinary class in the heart of a quaint village, Franschhoek.

Introducing Le Quartier’s Chef

This small restaurant is the playground and the kingdom of its chef, Margot Janse. It is where you will find a wide array of dishes that offer the combined tastes of French, Malay and South African cuisines – all with modern twists to them.

She never fails to surprise her customers with new creations. Yes, she has her signature dishes, but she never settles for the same things. This is actually the mark of an excellent chef. She continually offer dishes that are layered with flavors, textures, and tastes. She only uses the best ingredients that she can find. She continually breaks boundaries without going overboard. She knows how to play within her comfort zone, but she knows when to push culinary frontiers. Not surprisingly, she has captured the respect of her colleagues and customers. One can likely argue that she deserves the credit for the fact that Le Quartier has managed to grab the 37^th spot in this year’s El Pellegrino World’s 50 Best Restaurants.

What is Her Story?

The love for culinary arts has always been there, but it took a while before Chef Margot Janse pursued a career in this field. She was born and educated in her native country, Netherlands. Her artistic flair was evident even from the start, but unlike other chefs, she did not pursue a career in the culinary arts. In fact, she finished a course in drama and photography in college.

It was only when she turned 23 that she finally gave in the call of culinary arts. Under the tutelage of Ciro Molinaro, she began to study the basics of cooking. She accepted long shifts and worked hard in order to learn everything she can learn about managing a kitchen. She also learned to experiment with her ingredients and push traditional cooking beyond its limits.

In 1995, she secured for herself a position in the kitchens of Le Quartier. Even back then, the restaurant was already quite popular in South Africa. In fact, it was already considered to be one of the best restaurants in South Africa. So, it was completely a great challenge for her when she was asked to take over as Le Quartier’s Executive Chef. She proved herself to be a great choice because she managed to bring the restaurant into new culinary heights. Despite the countless awards and recognitions, she does not intend to rest on her laurels. After all, who’s contented with the 37^th spot when one can grab the 1^st spot?

Chef Margot Janse’s Hazelnut Tuiles

Ingredients

1. 7 tablespoons unsalted butter

2. 1 cup cake flour

3. 1 cup confectioners’ sugar

4. 3 large egg whites

5. 1 tablespoon hazelnut oil

Directions

1. Preheat the oven to 300°. In a small skillet, cook the butter over moderately high heat until deep golden brown, about 2 minutes. Remove the skillet from the heat.

2. In a medium bowl, whisk the flour with the sugar and egg whites until smooth. Whisk in the browned butter and hazelnut oil. Let the batter stand at room temperature for 1 hour.

3. Line a large baking sheet with a silicone mat. Spoon 6 teaspoons of the batter onto the baking sheet 3-inches apart. Spread the batter into 3 inch rounds. Bake the tuiles in the center of the oven, 2 baking sheets at a time, for 8 minutes, or until light golden, turning the baking sheets halfway through.

4. Drape the warm tuiles over a rolling pin immediately after removing them from the oven. Return the tuiles to the oven for 30 seconds if they become too brittle to bend. Repeat with the remaining batter.

Make Ahead

The tuiles can be stored in an airtight container overnight or frozen for up to a month.

Image Credit Hangar

Recipe via Food and Wine

Popularity: 1% [?]

Currently 0 comment - But what do you think?