La Madeleine South Africa

La Madeleine South Africa French Bistronomy Three decades have past since Chef-patron Daniel Leusch and his wife Karine first opened La Madeleine in Sunnyside, Pretoria.
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In 1999 Chef Leusch decided to relocate from the hustle and bustle of the inner city to the tree-lined tranquility of the Lynnwood Ridge, but the restaurant’s commitment to classic French and Belgian tastes in a relaxed, respectful environment remains deliciously constant. The eatery takes its name from the shell shaped Madeleine biscuit of which French writer Marcel Proust once wrote that it “invades the senses with exquisite pleasure.” The same is true of this restaurant.

There’s nothing quite like the satisfying sound of breaking through a delicate, caramelized sugar crust.Our classic Vani...
07/10/2026

There’s nothing quite like the satisfying sound of breaking through a delicate, caramelized sugar crust.

Our classic Vanilla Bean Crème Brûlée features rich, silky custard beneath a thin layer of torched sugar—crafted using simple, premium ingredients for the perfect balance of texture and sweetness.

Finish your meal on the sweetest note at La Madeleine. 🍨

📍 La Madeleine – Lynnwood, Pretoria

🍷 Reserve your dining experience online: https://lamadeleine.co.za/

02/10/2026

Bringing a taste of Sicily to La Madeleine this coming Sunday! 🇮🇹✨

When we last visited Taormina in Sicily, we fell in love with their famous arancini. While we’d never try to copy our Sicilian friends, that trip inspired us to create a version that is distinctly our own: Summer-Style Arancini. 🦐🌾

Inside, you’ll find rich risotto packed with fresh prawns, all served with a deeply flavorful sauce crafted right from the prawn shells.

Swipe to see us slice into one! Generous prawns, tender risotto, and an unforgettable sauce.

📍 Available this coming Sunday only.

📞 Bookings & Inquiries:
• Phone: 012 361 3667
• Email: [email protected]
• Website: https://lamadeleine.co.za
• Location: 122 Priory Road, Lynnwood Ridge, Pretoria

Indulge in a true classic of French gastronomy at La MadeleineCognac-Infused Seafood Bisque is crafted with rich, velvet...
30/09/2026

Indulge in a true classic of French gastronomy at La Madeleine

Cognac-Infused Seafood Bisque is crafted with rich, velvety seafood broth, aromatics, and a silky finish enhanced by fine Cognac. Paired best with a crisp glass of white w**e and warm, crusty bread.

🥂🥖Whether you are joining us for an intimate dinner or our popular Sunday set lunch, let us take your taste buds on a culinary trip to France.

📍 La Madeleine – Lynnwood, Pretoria 🍷 Book your table: https://lamadeleine.co.za/

A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other i...
23/09/2026

A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow", "to breathe", "to inflate" or "to puff". The base provides the flavor and the egg whites provide the "lift", or puffiness to the dish. Foods commonly used to flavor the base include herbs, cheese and vegetables for savory soufflés and jam, fruits, berries, chocolate, banana and lemon for dessert soufflés.

An exceptional Pinotage crossed my path this week — Spencer 2021 from Tulbagh.A regular patron offered me the bottle, th...
17/09/2026

An exceptional Pinotage crossed my path this week — Spencer 2021 from Tulbagh.
A regular patron offered me the bottle, though I can’t remember who it was.
The w**e impressed me deeply, and I’ll be adding it to my list soon.

Salmon tartareSalmon tartare is prepared with fresh raw salmon and seasonings. It is commonly spread on a cracker or bre...
16/09/2026

Salmon tartare

Salmon tartare is prepared with fresh raw salmon and seasonings. It is commonly spread on a cracker or bread and eaten as an appetizer. For the usual preparation in Germany, the chopped salmon fillet is salted and peppered, mixed with finely diced shallots or onions, possibly chives or basil and seasoned with vinegar or lemon juice, oil and spices such as dill or coriander.

11/09/2026

Join us for lunch this Sunday and discover our newest dessert creation: silky pannacotta topped with rhubarb compote, fresh strawberries, and a refreshing strawberry sorbet.

🌐 Website: lamadeleine.co.za

📞 Bookings & Enquiries: Visit our website or contact us directly to reserve your table.

A mille-feuille, also known by the names Napoleon, vanilla slice, and custard slice, is a dessert made of puff pastry la...
09/09/2026

A mille-feuille, also known by the names Napoleon, vanilla slice, and custard slice, is a dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême. The term mille-feuille is French for 'one thousand petals', referring to the decadent layering of pastry in the dessert.

For this summer season, starting on Sundays, enjoy our interpretation of Vitello Tonnato: thin slices of roast beef serv...
04/09/2026

For this summer season, starting on Sundays, enjoy our interpretation of Vitello Tonnato: thin slices of roast beef served cold with a rich mayonnaise flavoured with tuna, capers, and pickled red onions. 🍽️✨

🌐 Website: lamadeleine.co.za

📞 Bookings & Enquiries: Visit our website or contact us directly to reserve your table.

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans....
02/09/2026

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish. Alongside chowder, bisque is one of the most popular seafood soups.
The main characteristic of a bisque is that it is smooth and has a velvety texture. Most recipes will include a w**e and cream to give it its signature flavor and texture.

Address

122 Priory Road
Pretoria
0081

Opening Hours

Tuesday 19:00 - 21:30
Wednesday 19:00 - 21:30
Thursday 19:00 - 21:30
Friday 19:00 - 21:30
Saturday 19:00 - 21:30
Sunday 12:00 - 14:30

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