The Restaurant

Darren Badenhorst’s newest venture is the fully renovated space at the Manor House on the exclusive Leeu Estates in Franschhoek. Le chêne, meaning “The oak tree”, is another testament to the culinary capital where Badenhorst has become synonymous in delivering fine cuisine at his first establishment, Le coin Français. This sister property, with sweeping panoramic views within the glass observatory dining room offers a selection of two or three course dining experiences with the option to add on various courses to create a full tasting menu experience. Utilizing only the finest local ingredients off the estate itself, the menu is a true testament to the diversity and beauty of the region.

Darren Badenhorst

Multiple award-winning Chef de cuisine and owner, Darren Badenhorst, will take diners on a journey through his interpretations of nostalgic food memories encompassing “art on a plate” and leading them through a unique culinary exploration of flavours, textures and interactive creations.

Oelof  Vorster

Heading up the kitchen is internationally experienced Head Chef, Oelof Vorster. After spending time in some of South Africa’s finest establishments chef Oelof brings a wealth of knowledge to the Le chêne team. Creativity and thinking outside of the box is what he does best, implementing classic French techniques with modern flair and ingenuity.

Elroy Parson

After gaining experience in many world class establishments, our Maître d, Elroy Parson ,brings finesse and passion to the front of house team. From arrival to departure, with his refined eye for detail and gracious hosting techniques, he will guide you on a unique and sophisticated dining journey whilst feeling like you are in his own home. He is supported by a seasoned team of motivated and professional local staff who will ensure your experience is of the highest standard.

Munashe “Nash” Kwaramba

Already a known force in the South African wine industry, Nash over sees both Le chêne and Le coin Français’ wine offering as our Group Sommelier. With the “founders Cellar” situated beneath the restaurant, Nash has access to world class varieties and rare vintages dating back to the 1960s. Showcasing the exceptional wine offering of The Mullineux & Leeu Family Wines which are at the forefront of our wine list along with a variety of world class wines to keep any wine aficionado in their element.

View Breakfast Menu

Cold selection R165

One hot selection R155

One choice off the hot option and full cold selection R255

Freshly squeezed juices included in both options, please enquire with your server of our daily choices.

Cold selection

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A variety of Neil Jewells’ locally cured artisan charcuterie

Locally sourced fine cheeses

Franschhoek trout gravadlax with accompaniments

Estate quiches

A selection of breads and pastries from our bakery

Estate made preserves and spreads

Estate muesli

Devilled quail’s eggs

A variety of individual yoghurt blends

Seasonal fruit and local berries

Summer fruit and Bavarian yoghurt verrine

Vanilla whipped Chantilly cream, estate berry and burnt meringue martini

Hot selection

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Free-range eggs as you like, pork banger, Neil Jewell streaky bacon, foraged mushrooms, roasted heirloom vine tomatoes  

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Croque Monsieur- Toasted ciabatta, Neil Jewell Smoked ham, Boerenkaas mornay sauce, Fynbos pickled mustard

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Foraged cream of wild mushroom ragout, Brioche croutons, organic poached hens’ egg, cracked black pepper labneh

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Eggs Benedict (Ham)/Onassis (Smoked Franschhoek trout)/Florentine (Spinach)

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Toasted walnut Brioche French toast, vanilla whipped local honey (add Neil Jewell streaky bacon on request)

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“Bokkie breakfast bowl” – Quinoa and toasted seeds, sundried tomato, avocado emulsion, salted Danish feta mousse, bokkie garden herbs (add poached egg upon request)

Menu items may contain or come into contact with WHEAT, EGGS, PEANUTS, TREE NUTS, SOYA and DAIRY. Should you have any allergens please speak to the manager who can advise on all ingredients used.

View Lunch/Dinner Menu

2 courses R450, 3 courses R550, recommended wine pairings suggested below.

Please see wines served by the glass on our list.

Add Saldanha bay oysters-R50 each, add foie gras course-R275, add French cheese course-R195

Starters

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Foraged porcini cured Springbok tartare, pickled beetroot carpaccio, spiced sultana gel, turmeric and fynbos pickled mustard

Kloof Street Swartland Rouge 2017

“Naartjcello” cured and cold smoked Franschhoek trout, mountain buchu and estate herb emulsion, valley verde

Leeu Passant ‘Stellenbosch’ Chardonnay 2017

Burrata salad, saffron heirloom tomato ragout, wild rosemary shortbread, estate wild herbs (V)

Mullineux Syrah 2016

Beetroot cured sustainable seabass ceviche, elements of citrus, avocado emulsion, smoked dehydrated chili

Mullineux ‘Leliefontein’ QUARTZ Chenin 2018

Mains

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18​ ​hour​ ​confit​ ​Karoo​ ​lamb​ ​neck, ​ ​mountain​ ​nettle​ ​and​ ​river​cress​ ​puree, ​ ​edamame, ​ ​Brussel sprout​ ​and​ ​pearl ​onion​ ​cups, brûlée​ ​butternut​ ​spheres, ​ ​lamb​ ​jus gras

Kloof Street Swartland Rouge 2017

Baked and BBQ local hake, prawn, salted lemon and garden pea risotto, aerated bisque

Mullineux ‘Leliefontein’ QUARTZ Chenin 2018

Salt cured and parmesan baked cauliflower, vanilla puree, almond textures (V)

Mullineux Old Vines White 2018

Slippery​ ​jack​ ​and​ ​leek​ ​ash​ ​aged​ ​dusted​ ​venison​ ​loin, ​portobello​ ​and​ ​candy​ ​stripe​ ​beet​ ​carpaccio, ​carrot​ ​and cardamom, ​dehydrated​ ​leeks, ​miso​ ​marmalade

Kloof Street Swartland Rouge 2017

Desserts

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“Tribute​ ​to​ ​local​ ​honey” ​- ​bavarois, ​​molten​ ​glaze, bee​ ​pollen, brûlée meringue, ​rose​ ​caviar

Mullineux Straw Wine 2017

Monochrome of summer berries 

Mullineux Straw Wine 2017

View 7 Course Tasting Menu

7 course tasting menu R895/R1490 with estate wine pairing

Add Saldanha bay Oysters-R50 each, add foie gras course-R275, add French cheese course-R195

Amuse Bouche

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Beetroot cured sustainable seabass ceviche, elements of citrus, avocado emulsion, smoked dehydrated chili

Kloof Street Chenin Blanc 2019

OR

Foraged porcini cured Springbok tartare, pickled beetroot carpaccio, spiced sultana gel, turmeric and fynbos pickled mustard

Kloof Street Swartland Rouge 2017

“Naartjello” cured and cold smoked Franschhoek trout, mountain buchu and estate herb emulsion, valley verde

Leeu Passant ‘Stellenbosch’ Chardonnay 2017

OR

Burrata salad, saffron heirloom tomato ragout, wild rosemary shortbread, estate wild herbs (V)

Mullineux Syrah 2016

Palate cleanser

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18​ ​hour​ ​confit​ ​Karoo​ ​lamb​ ​neck, ​ ​mountain​ ​nettle​ ​and​ ​river​cress​ ​puree, ​ ​edamame, ​ ​Brussel sprout​ ​and​ ​pearl ​onion​ ​cups, brûlée​ ​butternut​ ​spheres, ​ ​lamb​ ​jus gras

Kloof Street Swartland Rouge 2017

OR

Baked and BBQ local hake, salted lemon and garden pea risotto, aerated bisque

Mullineux Old Vines White 2018

Desserts

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“Tribute​ ​to​ ​local​ ​honey” ​- ​bavarois, ​​molten​ ​glaze, bee​ ​pollen, brûlée meringue, ​rose​ ​caviar

Mullineux Straw Wine 2017

OR

Monochrome of summer berries 

Mullineux Straw Wine 2017

“Between the oaks” Estate acorns petit fours

Breakfast

Monday to Sunday     07h00–10h30

Lunch

Monday to Sunday     12h00–14h30

Dinner

Monday to Sunday     19h00–20h30

Booking is essential

The flagship property in the Leeu Collection, Leeu Estates encompasses various luxury accommodation options, Leeu Spa & Gym, innovative cuisine in Le chêne by Darren Badenhorst, Mullineux & Leeu Family Wines, Indaba – an event and meeting venue, an exceptional art collection and immaculately landscaped gardens.

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Reservations

Contact

Telephone

021 492 5988

Address

Dassenberg Rd, Franschhoek, 7690

Map

RESERVATION TERMS AND CONDITIONS

A deposit of R200 per guest is required to secure your reservation, payable within 24 hours of making the provisional booking. Please be aware that non-payment constitutes a cancellation of the provisional booking.

A 100% REFUND WILL BE RETURNED for any cancellation or modification made by the guest no later than 48 hours prior to your booking. 

In the case of a late cancellation or no notification of modifications by the guest or a no show, the full deposit per cancelled or absent guest will be held. This is at the sole discretion of Management.

* Please note that children from age 12 and up are welcome to join for lunch & dinner and are permitted to enjoy the tasting menus offered.