Latest News from La Motte

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 both place...

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...

In a country known for producing exceptional white wines it takes something truly special to stand out. We do believe that the La Motte 2025 Collector’s Edition Sémillon has done exactly that, earning one of South Africa’s most prestigious wine accolades and putting this historic varietal back in the spotlight after winning the General Smuts...

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...

The Festive Season and Summer Holidays have truly arrived and we are excited about welcoming many old and new friends to La Motte. Please note that we are closed from 24 to 26 December to allow our staff a Family Christmas, but we have extended our regular hours in order to host you to all...