Latest News from La Motte

The Mediterranean conjures images of beautiful blue oceans, fields of lavender, acres of olive or lemon trees, charming villages, passionate people with foreign accents, generous plates of food and wine glasses filled to the brim. While all of these would be accurate, the area along the Mediterranean coast consists of 22 countries across three continents...

The La Motte Ateljee is excited to announce Van Horison tot Horison, a new art exhibition opening at its Franschhoek Valley address on 7 March 2026. This exhibition, directly translated as From Horizon to Horizon focuses on the South African landscape by placing contemporary artists in dialogue with historical precedents, embracing the influence and inspiration of...

It is with great excitement that The Sovereign Art Foundation (SAF) today announces the launch of The 2026 Sovereign African Art Prize, the fifth edition of its award for contemporary artists from Africa and its diaspora. The competition, which aims to benefit artists by increasing their international exposure and raise funds for charity by selling the finalists’ artworks, offers...

There are many reasons why we love harvest time on La Motte. With all the activity the farm is abuzz with an infectious energy, but this special season also celebrates our French Huguenot winemaking traditions and tastes that became somewhat of a treasure over the years. As is the annual custom, we invite guests to...

Last night, the Franschhoek Valley was ablaze with more veld fires. Thank you so much for everyone’s concern and all the messages we received. Although we had some fires high in the Wemmershoek mountain on the estate, yesterday’s fire was predominantly in the bigger La Motte area and not on the estate. We are therefore...

We love that wine, food and hospitality are about bringing people together.  Sometimes we gather those who are dear to us around a table and sometimes we meet new friends in handing on the salad platter or refilling a glass of wine. No surprise that we called our family brasserie on the estate, L'Ami (friend in...

Serves 2 15 ml olive oil 400 g rib eye steak, at room temperature 1 garlic clove, bruised  2 sprigs thyme2 strips lemon peel (optional) salt and freshly ground black pepper Whipped Miso Butter  250 g unsalted butter, at room temperature 45 ml white miso paste2.5 ml paprika For the miso butter, place the butter in the bowl of a free standing...

Serves 6-8 400 g puff pastry 1 egg, whisked  100 g smoked trout ribbons 2 radishes, thinly sliced 15 ml (1 tablespoon) capers micro herbs, to finish  Crème Fraiche Filling  250 g crème fraiche zest of 1 lemon 15 ml lemon juice a handful of dill, finely choppedsalt and freshly ground black pepper  Quick Pickle  1 small red onion, thinly sliced into...

Serves 4-6  250 g red seedless grapes, snipped into small bunches30 ml olive oil 15 ml balsamic vinegar 45 ml honey 80 g prosciutto30 g pistachio nuts, toasted and roughly chopped several sprigs fresh thyme, leaves picked salt and freshly ground black pepper crostini or crusty baguette, for serving  Whipped Goat’s Cheese 100 g goat’s cheese 125 g cream cheese zest of...

Serves 4-6  3 nectarines, pitted and sliced into wedges  250 g cherries, pitted and halved 2 balls burrata, drained   1 small bunch basil, leaves picked   30 g pine nuts, toasted Vinaigrette  60 ml extra virgin olive oil  45 ml lemon juice 15 ml honey 10 ml Dijon mustard 1 small shallot, finely diced...