A taste of Autumn: Our new Seasonal Menu unveiled
Franschhoek, South Africa – 12 March 2025
As the seasons change, so does our menu. At La Petite Ferme, each dish is more than just a meal—it’s a carefully curated experience, a story told through ingredients, textures, and flavours. With the unveiling of our latest seasonal menu, we invite you to embark on a journey that captures the essence of the season, featuring the freshest produce and exceptional wines, all set against the breathtaking backdrop of Franschhoek’s vineyards.
The Art of Menu Creation
Behind every plate at La Petite Ferme is Head Chef Lance Peters and his team, whose passion for culinary innovation brings each dish to life. For Chef Lance, crafting a menu is much like telling a story—every element has a purpose, and every flavour plays a role.
“My inspiration comes from a mix of things,” he explains. “Seasonal ingredients always lead the way, allowing nature’s best to shine. I also draw from my experiences with global cuisine, listening to guest feedback, and blending classic techniques with modern twists. Some of our most exciting ideas come from collaborating with the team—fresh perspectives lead to inspired dishes.”
A Celebration of Flavour
Each dish on our new menu reflects this philosophy, combining bold, exciting flavours with a deep respect for culinary heritage. Whether you’re indulging in a rich bouillabaisse, enjoying the delicate balance of a perfectly pan-seared seabass, or savouring a velvety panna cotta, every bite tells a story of craftsmanship and creativity.
A Sneak Peek at the Menu
Starters:
- Tuna Mosaic – Smoked pea & coconut velouté, charred grapefruit, wasabi horseradish & sour cream purée, pickled radish
- Smoked Stanford Biltong Panna Cotta – Biltong dust, curry foam, harissa oil, sundried tomato & coriander purée, confit tomato, yuzu pearls, red onion, petite salad
- Heritage Heirloom Beetroot (V) – Heirloom beets, Belnori goat’s cheese, walnut granola, baby leaves, basil & mint consommé
- Red Curry Coconut Seafood Bouillabaisse – Red curry coconut broth, coconut flakes, clams, Patagonia squid, prawns, dumpling
- Spinach & Feta Salad (V) – Baby spinach, whipped feta, cranberries, red onion, candied nuts, crispy garlic, baba ghanoush
- Soup of the Day (SQ) – Chef’s choice of seasonal ingredients
Mains:
- Karoo Lamb Two Ways – Rolled lamb in phyllo pastry, lamb saddle, garden peas, pea & garlic purée, minted green oil, sour cream, pomme purée, rosemary jus. Paired with Winemaker’s Edition Verdict Blend.
- Beef Mignon – Rolled beef fillet, potato pavé, foraged mushrooms, broccoli stems, carrot purée, glazed honey miso carrots, demi-glace. Paired with Winemaker’s Edition Variation Blend.
- Cape Malay Pan-Fried Seabass – Herb lemon beurre blanc, yuzu pearls, caper sour cream, crispy kale, charred onion, pickled fennel, baby turnip. Paired with La Petite Ferme Viognier.
- Pork Belly – Honey & harissa glazed pork belly, Granny Smith apple with muscadel, parsnip, creamy spinach orzo, confit tomatoes, sugar snap peas. Paired with La Petite Ferme Barrel Fermented Chardonnay.
- Venison Mignon – Yellow romesco, beetroot hummus, pickled beetroot, charred shallots, La Petite Ferme Shiraz jam, baby confit leek, cauliflower purée. Paired with La Petite Ferme Shiraz.
- Pan-Fried Gnocchi (V) (Vegan) – Pea velouté, roasted cauliflower, pine nuts, sunflower seeds. Paired with La Petite Ferme Sauvignon Blanc.
Desserts:
- Sesame Crème Brûlée – Earl grey sponge, ginger & pear tonka bean compote, walnut & wagyu crumb, sesame caramel crisp, yuzu gel
- Chocolate Éclair – Vanilla praline mousse, miso cheesecake, miso sable, orange jam, dulce ice cream
- Banana & Date Cheesecake – Mascarpone snow, coffee gel, Cape Malay burnt masala ice cream
- Cheese Selection – Local South African cheeses, homemade chutney, sourdough croute, preserved fig, seasonal fruit, mustard
Pairing Food with Wine
To enhance the dining experience, our team has meticulously paired each dish with a wine from La Petite Ferme’s esteemed collection. From the rich, velvety Shiraz that complements the venison mignon to the fresh vibrancy of our Sauvignon Blanc with the delicate pan-fried gnocchi, each pairing has been thoughtfully curated to elevate the meal.
An Invitation to Indulge
Dining at La Petite Ferme is more than just a meal; it’s an experience—an immersion into the best of what each season has to offer. Whether you’re a longtime guest or visiting for the first time, this new menu promises to surprise and delight, offering bold, unforgettable flavours in a setting like no other.
We invite you to join us and savour the season with us. Book your table today and experience the magic of La Petite Ferme’s latest menu.
FAQs and Answers
1. What type of cuisine does La Petite Ferme offer?
La Petite Ferme serves country-style cuisine with a contemporary touch, highlighting the freshest seasonal ingredients from the Franschhoek Valley.
2. Does La Petite Ferme offer vegetarian or vegan options?
Yes, our menu includes vegetarian and vegan dishes, such as the Pan-Fried Gnocchi with pea velouté, roasted cauliflower, pine nuts, and sunflower seeds.
3. Can I pair my meal with La Petite Ferme wines?
Absolutely! Each dish on our seasonal menu is thoughtfully paired with a wine from our collection to enhance the dining experience.
4. How often does the menu change?
Our menu changes seasonally, reflecting the freshest available produce and the flavours of each season.
5. Do I need to make a reservation for dining?
Yes, we recommend booking in advance to secure your table, especially during peak seasons. You can book via our website or contact us directly.
6. Can I visit La Petite Ferme for just wine tasting?
Yes, our boutique winery welcomes guests for wine tastings where you can experience our handcrafted wines and learn about our winemaking process.
7. Does La Petite Ferme cater for special dietary requirements?
Yes, we accommodate dietary requirements. Please inform us when booking so our chefs can make the necessary adjustments.
8. What are the restaurant’s operating hours?
Our restaurant serves lunch daily from 12:00 to 15:30. Dinner is available from May to September from 18:30 to 20:30 and from October to April from 18:30 to 21:00.
