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.
THERES NOTHING SMALL ABOUT THIS SIBLING Franschhoek residents are thrilled to have their very own La Colombe in the valleys culinary row. It lives up to, and exceeds, expectations. The clean palette of the interior appeals. White linen, well-spaced tables on large oak parquet flooring and glass doors retract to let the aroma of the lemon trees in. With glorious sunshine glinting off the collection of small bronzed bird plates on one wall, there is little else to distract from the eye-catching, world-class cuisine. It is a treat to indulge in the gourmand menu with wine pairing, courses perfectly paired, and the vegetarian gourmand menu is excellent too. Every aspect, from the first lick of home-churned butter on sourdough bread, to the heavenly chocolates in the treasure chest, will impress, whether a Cape Malay pickled fish or Asian-style salmon, barbeque quail or Springbok tataki. The highlight for discerning diners is the ‘meet the chefs, a clever interaction that gets guests up from the table to witness perfection at work. After this inspiration enjoy dishes like a celeriac broth, citrus-glazed linefish or Wagyu and braised brisket. Desserts like a delicious blend of stone fruit, almond, yoghurt, geranium with Valrhona Dulcy and nougat or the asiago, pear and pecan Japanese cheesecake with fynbos honey and a beurre noisette, are sure to impress. The staff, working under talented, accomplished head chef John Norris-Rogers, are as proud as the locals. Here they raise the bar seven days a week, open for lunch and dinner. “The cuisine at La Petite Colombe could best be described as a symphony of influences, be it tastes from around the world, people, experiences, and the enviable seasonal produce available to us.” Chef John Norris-Rogers