Dating back to 1984 the restaurant at La Petite Ferme has a story that includes the farm workers building the first structure by hand, a devastating fire and a menu that consisted out of family recipes with some of the classic La Petite Ferme dishes still on the menu. October 2015 brought new ownership and today La Petite Ferme promises each guest an unforgettable experience. Focussing on sourcing the best and freshest in-season ingredients grown locally in the valley for a sustainable menu, expertly cooked and plated in a harmonious, elegant yet satisfying manner. Sourcing food locally promotes the local economy, shortens supply chains and creates seasonal options which guarantees quality and freshness. Locally sourced menu items like the vegetables, mushrooms and trout, to name but a few, all comes from Franschhoek itself. The bread and bakery items are baked fresh daily and even the glassware is made from recycled glass. This all aids in attaining a greener footprint. Freshly picked herbs from our garden like basil, lavender and thyme are also incorporated in selected dishes. It offers all the history and nostalgia you expect to find while blending it with a traditional, but innovative style of cooking to deliver fresh seasonal dishes.
The luxury accommodation and restaurant on the Franschhoek wine estate La Petite Ferme commands breath-taking vineyard and mountain views. Step inside to experience cuisine that blends the unique cultural flavours of South Africa with the vibrance and variety of the Mediterranean. It is here that the tradition and spirit of the wine estate are accented for all to enjoy. Look out for head chef Kyle Norriss stuffed vetkoek with goats cheese, vetkoek being a childhood favourite; or his lamb rack that he learnt to cook over a wood-fired oven in Greece. You will probably spot some of his favourite ingredients – in summer cucumbers, tomatoes, baby rainbow carrots, in cooler months black potatoes, wild mushrooms and Beluga black beans. Pork, free range chicken and oxtail also hold pride of place. Kyle works closely with sous chef Maveer Thulsie and pastry chef Oscar Baard, to form a formidable trio. “From my first day at La Petite Ferme, I began paying homage to the heritage of the farm, cooking classic dishes with a twist. All our menu items are made from scratch, from the sauces right through to the complicated dusts and flavoured pearls. Based in a town with a lot of French heritage, we try and follow the classic way of cooking as this brings out the true flavours of the area and nostalgia of our guests who dine with us.” Kyle is inspired by researching global trends and incorporating them into his South African style of cooking. His ethos is simple – use ingredients indigenous to the land it is grown or raised on, and source ethically and organically farmed produce from family-owned and local producers. “We work closely with the local farmers and suppliers so that we get our produce fresh and daily.” Chef Kyle Norris