JAN Franschhoek at La Motte

JAN Franschhoek is an exceptional, seasonal food and wine experience in a charming historic cottage, Veepos, right in the middle of the Franschhoek Valley’s most picturesque lavender fields. Based on the popular TV series, JAN RSVP, this culinary encounter shares a nostalgic story with food as told by South Africa’s first Michelin-starred chef, Jan Hendrik van der Westhuizen. The restaurant is presented as a seasonal pop-up and runs until the end of May and reopens for a second summer season in September 2023.

La Motte

“The first time I experienced La Motte wine was when I worked in the South African wine industry, a few years before going to France for the first time. I remember thinking immediately that La Motte was one of the heavyweights – that their wines were amongst the best in the country. But where the estate really resonated with me was in the role South African heritage played in their story. When the opportunity to collaborate with La Motte on a new dining experience presented itself, I didn’t hesitate,” says Jan Hendrik.

“JAN Franschhoek would be an opportunity to explore the roots of our culinary identity in a beautiful and humble way, each dish a moment made even more special when paired with the perfect wine from La Motte’s cellar.

La Motte Cap Classique

La Motte Cap Classique

It's all in the details

It’s all in the details


“I remember always seeing this little house in the middle of the lavender fields at La Motte and wondered why it was not a super exclusive little eatery. Years later and JAN Franschhoek opened its doors to the culinary curious,” says Jan Hendrik. He regards this latest culinary adventure as a tribute to his early years in the winelands, when he was honing his skills and discovering the beauty of the area.

“My years in the winelands formed such a big part of my culinary and design training that I have always wanted to come back for more. I guess it’s like drinking a good wine. Once you’ve had a taste, you want to keep on savoring it.”

Veepos exterior

Veepos exterior

The estate’s historic Veepos building that plays host to JAN Franschhoek dates to the early 19th century and is a zero-waste and zero percent single-use plastic establishment. It offers a rare glimpse into life as it was in this valley in the early 19th century, with thick stone walls that meet the ceiling and original blue gum ceiling beams. The building sits amidst a sea of purple waving lavender when the fields burst into bloom during the spring and summer and was fully restored in 1992. Before it was used as office and storage of the pressed lavender oils.

A post card view

A post card view

The Menu

JAN Franschhoek takes guests on a sensory journey comprising ingredients inspired by the mountain and the river. Traditional and modern techniques are combined in the creation of a series of dishes inspired by the JAN Library’s formidable collection of South African cookbooks; presented at an intimate communal table which brings Jan Hendrik’s love of community and his South African heritage to this fine dining experience.

The menu

The menu

“As a family, we are always looking for interesting and creative ways to share our passion for wine and food with our guests. We’ve been fans of Jan Hendrik’s dinner table storytelling since enjoying his Michelin starred experience in Nice. It is an honor to host him and his team at La Motte to offer guests a delicious once-in-a-lifetime culinary experience”, says CEO of La Motte, Hein Koegelenberg.

Jan in action

Culinary Director Jan Hendrik in action

A feast for the senses

A feast for the senses

The Team

The experience starts with a welcome drink of the La Motte Methode Cape Classique in the La Motte Manor House before dinner begins at 19:00. JAN Franschhoek’s team consists of a culinary collective led by JAN Group Executive Chef Antro Davel and Head Chef Anzette Klynhans, who operates under Jan Hendrik as Culinary Director.

The team

Executive Chef Antro Davel and Head Chef Anzette Klynhans, who operates under Jan Hendrik as Culinary Director.

The Wines

The wine list features wines from three premium South African wine estates, Boekenhoutskloof, La Motte and Zevenwacht. The two Zevenwacht wines carry the JAN White Blend and JAN Red Blend labels. The white blend comprises of Chardonnay, Chenin blanc, Roussanne and Viognier from the 2022 vintage, with grapes hailing from Stellenbosch vineyards. The red blend comprises Polkadraai grapes from the 2018 vintage and is a blend of Shiraz, Mourvèdre and Grenache.

JAN white blend

JAN white blend

Boekenhoutskloof Noble Late Harvest

Boekenhoutskloof Noble Late Harvest Semillon

The wines from La Motte include the Vin de Joie Rosé 2018, Pierneef Sauvignon Blanc 2022, La Motte Chardonnay 2020 and Pierneef Syrah Viognier 2019. The Boekenhoutskloof Noble Late Harvest Semillon is served with dessert.

La Motte Pierneef Sauvignon Blanc

La Motte Pierneef Sauvignon Blanc

La Motte Chardonnay

La Motte Chardonnay

La Motte Pierneef Syrah

La Motte Pierneef Syrah Viognier

Jan Hendrik’s restaurants also include two culinary outlets, the JAN Innovation Studio in Cape Town and Klein JAN at Tswalu and Restaurant JAN in Nice, France.

Jan Hendrik’s Sweetcorn & Coffee Tart

Says Jan Hendrik: “Every now and again when I return to France, instead of indulging in the array of flaky, buttery masterpieces lining the glowing shelves of their boulangeries, I make something that reminds me of home, just to let the experience of being back home in South Africa linger longer. This creation is a combination of two of my favorite things growing up – mielies (corn) and coffee – and although this tart didn’t exist yet, mielietert (corn tart) was always one of this mielieboer’s (maize farmer) son’s favorite things growing up. The two always went hand in hand, which got me thinking, why choose? Have your coffee and eat it!”

Sweetcorn & coffee tart

Sweetcorn & coffee tart

TIME: 2 hours | SERVES: 8


For the tart

400 g puff pastry (thawed from frozen)

70 ml salted butter

30 ml cake flour

800 g corn kernels (thawed from frozen)

3 sprigs thyme

700 ml cream

3 ml maldon salt

6 egg yolks

pepper to taste

For the coffee spice rub

3 whole corn cobs

40 ml coffee beans

15 ml cumin ground

10 ml coriander ground

10 ml smoked paprika

fine salt

ground black pepper

50 ml salted butter (melted)


For the coffee rub

Fill a large pot with water and bring to the boil. Add corn to the pot and cook until tender. Carefully remove from water using tongs and place on a cutting board to cool down. While the corn is cooling down make the spice rub.

In a medium saucepan add the coffee and spices and cook over medium heat for 3 – 5 min to enhance the flavors and release the natural oils from the coffee beans. Blend in a spice grinder with salt and pepper and mix into melted butter.

Slice the corn keeping the kernels intact. Place on a baking tray lined with baking paper, brush with butter and spice mixture and place in the oven at 180°C. Roast for 5 min. Remove from the oven and place on top of the tart. Garnish with picked thyme, deep fried corn silk (hair) and kernels from roasted corn.

For the tart

Preheat oven to 180°C. Use a nonstick food spray to lightly spray a 28 cm pie casserole dish. Place the puff pastry inside and press firmly to the sides of the dish. Place a round piece of baking paper that will cover the puff pastry on top and fill with rice or baking beans to blind bake the pastry. Bake in oven for 20 – 30 min. Remove from oven and allow to cool down while making the filling. coffee tart

Change oven to 140°C for the tart. In a large saucepan fry the corn kernels in butter over high heat until slightly brown in colour add the cake flour and stir until a paste has formed . Turn the heat down to a low temperature and add the cream, salt and half of the picked thyme. Allow the mixture to simmer for 20 min. Slowly whisk in egg yolks and cook for another 10 min. Remove from heat and carefully pour mixture into a jug blender.

Blend the mixture until smooth and taste to adjust the seasoning. Pour mixture onto cooked puff pastry and place on oven rack in the center of the oven. Bake for 40 – 50 min. Remove from oven and allow to cool down for 10min before layering with the corn.

Garnish with remaining picked thyme.



Find more information about the experience here. Follow Sip & Read for the latest wine news and destinations, like this gem here.

BY Maryke Roberts | April 21, 2023

Maryke is an award-winning, Cape Winelands based journalist who has been writing about local and international wine and travel for over three decades. When she's home, her days are almost exclusively concluded with a walk on the beach and a glass of South African fine wine or spirits.

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