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La Petite Ferme Newsletter 2019 Issue 4

newsletter 4 news blogs

June 2019 –

La Petite Ferme Newsletter – June 2019

Winter in the picturesque Franschhoek valley is a particular time of year accented by cosy fireside conversation and hearty cuisine. Things tend to take on a more sedate pace. Here at La Petite Ferme while our terroir rests, our team puts the restorative qualities of the ʼsecret seasonʼ to a useful purpose.  That is, lavishing our guests with our wonderfully warm hospitality.  We’ve dedicated this issue of our newsletter to the launch of La Petite Ferme’s Winter Menu 2019.  Enjoy!

Chef Kyle has created an unparalleled winter menu this year, providing a unique gastronomy experience. Inspired by land and sea, he’s taken advantage of the seasonʼs bounty, hand- picking his best-loved ingredients and recipes. His dishes reflect the colourful character of our South African heritage and hold great appeal for the global, contemporary palate.

Recipe of the season

Venison shanks with baby beets, chestnuts and blueberries
(serves 4)


  • 150g carrots
  • 150g celery
  • 100g leeks
  • 3 cloves garlic
  • 2 x venison shanks (Impala or springbok, however, kudu is preferred for its flavourful quality)
  • 1 tbsp tomato purée
  • 2 l dark chicken or venison stock
  • 1 tsp chopped fresh sage
  • 2 tsp grain mustard
  • 12 baby beetroots (candy beets work the best for their bright colours)
  • 4 leaves bok choy ( grilled for 30 seconds per side)
  • 150g cooked chestnuts
  • 100g blueberries
  • 35g butter
  • 50g duck fat (adds a distinctive flavour to the shanks)


Preheat the oven to 160 degrees Celcius. Cut the carrots, celery and leeks into 1cm cubes and roughly chop the garlic. Season the shanks and fry in a little duck fat in a frying pan to brown evenly all over. Set the shanks in an ovenproof dish that has a lid; a cast iron pot is ideal. Fry all the diced vegetables in the frying pan until brown. Add the tomato purée and cook for another 5-8 minutes, then add the stock and sage. Cover the shanks with the stock and diced vegetables. Bring to the boil then bake in the oven for 1.5 – 2 hours or until meat is tender. Remove the shanks from the liquid, keep warm and covered, so they do not dry out. Decant the stock into a pan, passing it through a fine strainer to remove the diced vegetables – keep them warm with the shanks. Bring the stock to boil, stir in the mustard and reduce by half. Drop the baby beetroots into cold water and bring to the boil until cooked, then refresh and peel. Sauté the chestnuts in 25g butter. Reheat the baby beetroots by plunging into boiling water, then drain and toss in 10g melted butter.

Plating: lay the bok choy down on the plate first. Rest the venison shank on the bed of leaves and place baby beets around it.  Pour the jus over the shank and then drop chestnuts over the top followed by blueberries.  Complete the experience by pairing the dish with La Petite Ferme’s Merlot 2017

“I think the pairing of this dish with this particular wine makes a perfect match bringing warmth and bold flavours to the table.” Chef Kyle, Head Chef, La Petite Ferme

La Petite Fermeʼs cosy, contemporary destination restaurant enjoys gorgeous views over our rolling estate and the scenic Franschhoek valley.

Contact us today to secure your table. Why not consider taking advantage of La Petite Ferme’s exceptional winter offers for the ultimate spoiling experience? Our friendly reservations team is on hand to assist you.  Call 021 876 3016 or send a mail to

”We invite you to take time out in our magnificent valley this winter, the home of superb cuisine and warm hospitality experiences. We look forward to welcoming you.”
Riaan Kruger, General Manager, La Petite Ferme