The sister restaurant to the award-winning La Colombe Restaurant in Constantia. Located at the Le Quartier Francais Hotel, Franschhoek. La Colombe (the dove) has consistently received world-wide acclaim and is positioned amongst the top restaurants in the world. Visitors to Franschhoek can now look forward to experiencing the same level of service excellence and exquisite cuisine that has put La Colombe on the map – but with a new venture comes a new twist.
'a superlative flight of fancy' This member of the La Colombe family (meaning 'dove') is a treasure. As you enter Le Quartier Francais on the main road of Franschhoek you will be entranced and filled with anticipation about a culinary flight. The space is light and bright, overlooking the garden and lemon trees, wide open and welcoming on warm days. 'Meet the chefs' is a detour that, halfway through a superlative meal, transports you from your table to the kitchen. Here you see the maestro and chef John Norris-Rogers and his team behind-the-scenes as they operate with ultimate efficiency whilst perfecting their plating. Dignified and informative service is guaranteed for both the gourmand and reduced menus and wine flight. The foie-gras sandwich elevates the nostalgic 'soldiers' dipped in egg to exceptional. Even the bread is breathtaking. The yellowfin tuna with aubergine, miso, naartjie and avocado on a small black plate sees each ingredient exquisitely presented, together they are a triumph. The langoustine and yellowtail with mango, ponzu, avocado and nam jim, is sublime – on a par with the succulent Gochujang-glazed pork with scallop, spiced-up with celeriac, wild garlic and horseradish. The citrus palate cleanser is perfect, divine in its simplicity, creating the well-timed, faultless punctuation. Hope that when you are there the Mauritian sea bass with aubergine, squid, mussel and creamed leeks can be your choice, or the herb-crusted lamb loin, confit neck, smoked olive and salsa verde. Your cheese course will be presented with aplomb, taking you to the grande finale: A dessert that is sure to delight, like the Valrhona Caraibe with pumpkin, pain d’épices, coco nib and hints of orange. Take home a box of La Petite Colombe treasures, the menu and indelible memories. If it’s something casual of the same quality that you seek, visit the training ground next door, Protégé. "It is important to highlight flavour in a dish above everything else. How a guest enjoys it is the whole experience." Chef John Norris-Rogers