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Q&A with Head Chef Kyle Norris


Aug 2019 –

Q&A with Head Chef Kyle Norris

We asked Chef Kyle to share some insights about La Petite Ferme’s 2019 Winter Menu.

1) What is the inspiration for your Winter Menu this year?

In a word, ‘heritage’. This menu was inspired by my mother more than anything else. I have tried to make simple meals with a little colour instead of using flowers and microgreens. I feature fermented and cured items on our Winter Menu. The significance of preserves, fermentation, and how to incorporate these methods in classic farm-style cooking was a key lesson my mother passed on to me. Warm and hearty food filled with spicy fragrances, and a slight bite on the tongue. As my Mom would say, “This food warms the cockles of one’s heart!”

2) Which ingredients would you consider your ‘muse’ when designing this season’s culinary offering?

Cinnamon & orange.

3) Which dish would you recommend pairing with winter in the Franschhoek valley?

The Venison Shank is the dish for winter, and I would pair it in with the La Petite Ferme Merlot 2017. I think these would make a perfect match, bringing warmth and bold flavours to the table. Our extensive wine list offers many beautiful wines crafted by our venerable winemaker, Wikus Pretorius. These have been selected with care to complement our Winter Menu.
Wikus says, “What a wonderful suggestion for a wine pairing, Chef Kyle. Another great wine to pair with the Venison Shank would be our recently launched red blend, Variation.”
Patrons can expect to tuck into locally inspired dishes such as, ’Mussel & Clam Pot,’ Venison Shank’ and ’Cape Brandy Tart’; traditional favourites that have stood the test of time. Chef Kyle’s innovative take on provincial classics brings you a refreshing experience of dishes such as pickled fish, salmon trout and apple crumble.

Click here to read about this gastronomic journey.