Leeu Collection has announced plans to revamp its culinary offerings in Franschhoek, following similar shake-ups in its British property Linthwaite House. Here, Chef Simon Rogan will take over the property’s in-house restaurant as well as all aspects of its Food & Beverage operations from October this year.

In Franschhoek, Chef Darren Badenhorst, already well-known as the Chef Patron of Le coin Français in Franschhoek, will manage the food and beverage offering at Leeu Estates as of 15 October 2019, creating a new restaurant in the Manor House called Le chêne (The Oak) that will serve French-inspired dishes made from local produce. Both the name and concept of this new dining experience acknowledge Franschhoek’s history – French Huguenots settled in the valley in the 17th century, hence its name of Franschhoek which derives from the Dutch for “French corner”.

Then, from the start of May 2020, the award-winning team at La Colombe (www.lacolombe.co.za) in Cape Town will move La Petite Colombe (which is currently located at Leeu’s Le Quartier Français) into a larger stand-alone space on Leeu Estates that is set amid beautiful gardens, with glorious river and mountain views. Alongside it will stand a new Everard Read gallery for monumental art, creating a “must-go” destination for food and art aficionados. (La Petite Colombe will be the only Food & Beverage outlet at Leeu Estates not operated by Badenhorst.) Protégé, also operated by the La Colombe team, will remain at Le Quartier Français.

“Food and drink are such an important part of a hotel stay, we have made the decision to welcome top chefs and their restaurants into the Leeu Collection properties, to enhance the guest experience,” says Analjit Singh, founder of Leeu Collection.  “While we provide the infrastructure and functionality, focusing on lifestyle aspects such as beautifully curated interiors, exquisite landscaped gardens, stunning pieces of art and immersive Mullineux & Leeu Family Wine tastings, we can allow the experts to cook up a magical storm in our kitchens.”

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