A little French, a little foreign, a little style they like to call Cape Provencal. Of course, some call it an Auberge, others an exclusive country inn. In any language, Le Quartier Francais is a splash of style in the heart of the historic village of Franschhoek, a quaint corner of the Cape winelands that is forever a little French.

Set behind a delightful Provencal façade lined with a charming rose and lavender border, Le Quartier Francais restaurant is the kingdom of Margot Janse, a melange of French, Malay and traditional South African dishes, Margot’s menu tempts with a modern twist of the old Cape and the new.

Is it the signature double-baked beetroot and rocket soufflé, the olive oil poached salmon trout cleverly paired with its smoked version in a fritter with cucumber and seaweed or the classic caramalised lemon tart? According to Lannice Snyman, she has been following Margot’s culinary journey for many years. “Margot never ceases to surprise me. Her food is layered with textures and flavours and only the best and freshest ingredients will do. She knows when to break the boundaries and when to stay safe. For this she is respected not only by diners who keep on coming back for more, but also her peers.”

She loves working with local ingredients for their freshness and variety. “Franschhoek has amazing produce. I love it when women from the village arrive at my doorstep with a colander full of black figs, berries or nettles. My food style is about being creative. I never stop thinking about food. Certain things are logical. Before starting anything you must know what you want to achieve. This applies to food as well. I know in my head what a dish will taste like - call it culinary logic if you like.”

Born and raised in The Netherlands, South Africa ’s leading chef always dreamt of becoming an actress. When she did not make it to the Amsterdam Theatre School she was advised to “go see the world”. And that she did by coming to the Southern Tip of Africa, at the age of 23. Here she learnt a new art which would bring her international recognition in the years to come. For the spirited and ego-less Margot the secret lies in boundless love for what she does. “It is not about achievements, but the joy of making a living by doing what I love best. I am happy to go to work, arriving in my kitchen with a smile on my face. I work with a fantastic team headed by Linda Coltart, our general manager, and I have wonderful suppliers. My work allows me to express myself and offers the best of all – to be appreciated.”