Nestled in the heart of Franschhoek’s vineyards, La Petite Ferme is renowned for its inspired cuisine and exceptional hospitality. This season, the acclaimed estate introduces a bold new menu, a tribute to autumn’s rich flavours, crafted by Head Chef Lance Peters and his team.
A Story on Every Plate
For Chef Peters, each dish tells a story, seamlessly weaving seasonal ingredients, classic techniques, and modern innovation. “This menu is about celebrating the best of the season with bold flavours and refined execution,” he shares. From locally sourced produce to world-class wine pairings, the new menu is a showcase of creativity and precision.
What You Can Look Forward To
The menu begins with starters like the Tuna Mosaic, a delicate ensemble of smoked pea & coconut velouté, charred grapefruit, and pickled radish, or the Red Curry Coconut Seafood Bouillabaisse, brimming with clams, squid, and prawns in an aromatic broth. For a vegetarian delight, the Heritage Heirloom Beetroot pairs Belnori goat’s cheese with walnut granola and basil & mint consommé.
Moving to mains, the Karoo Lamb Two Ways presents a masterful blend of phyllo-rolled lamb and saddle, enhanced by minted green oil and rosemary jus. Seafood lovers will savour the Cape Malay Pan-Fried Seabass, while the Pork Belly offers a luxurious balance of honey, harissa glaze, and muscadel-infused apple.
To conclude, desserts such as the Sesame Crème Brûlée with ginger & pear tonka bean compote or the indulgent Chocolate Éclair promise a memorable finale.
Experience La Petite Ferme’s seasonal evolution—where heritage meets innovation. Book your table at www.lapetiteferme.co.za or email reservations@lapetiteferme.co.za