WELL FED; La Petite Ferme

Situated on The Franschhoek Pass, La Petite Ferme has paramount views across the valley, brimming full of astonishing natural and architectural beauty. Established in 1986, one of Franschhoek’s longest standing restaurants; La Petite Ferme has recently been reinvigorated with the appointment of a new head chef; Odette Olivier.

“I enjoy creating from South African heritage dishes, employing a mix of cooking methods like smoking, pickling and fermenting,” she says. She adds that menu planning always starts with the desserts “because of my sweet tooth”, implying that every dining experience at La Petite Ferme is guaranteed to end on a high note.

Known to many as the gastronomic and oenophilic capital of South Africa, Franschhoek isn’t short of restaurants to visit. However few compare to La Petite Ferme, complimented by the best views of the valley.

The simple and clean interiors offer a blank canvas, a wall of large windows frame the panoramic views of vineyards, orchards and the village below.

We arrived at sunset and sipped on a glass of Colmant Brut Rosé while musing over the delightful seasonal menu presented to us, deliberating who was going to have what. South African and Asian flavours combine in comforting yet sophisticated country cuisine.

Bread Course – mosbolletjies and herbed butter


West Coast Mussels (Heritage Inspired)
smoked snoek croquette | verjuice beurre blanc | red pepper smoortjie | petite peas | nasturtiums
BBQ Pulled Beef Short Rib
deep fried bobotie dumpling | condensed milk mayonnaise | atchar oil | mielies | cucumber

Fish Crudo Roti
papaya | white anchovy | pineapple sage tzatziki | curry leaves | smoked aioli | lemon mead shooter
Foxenburg Goats Cheese Mousse
heirloom tomatoes | bee pollen| honeycomb | tempura celery | fruit brioche | aged balsamic | gooseberries
Assiette De La Semaine
plate of the week



Slow Cooked Karoo Lamb Shoulder
lamb riblet | kapokbos | confit garlic mash | apricot | cauliflower | rainbow carrots | moskönfyt jus
Pork Belly
hummus | mustard sour cream | candied baby beets | fennel | apple | broccolini | xigugu | crackling
Seared Salmon Trout
spicy fermented honey glaze | confit potato | sugar snap peas | green grapes | edamame | lime hollandaise

Free Range Chicken Breast
bulgar wheat | rose pickled onions | gorgonzola | sultanas | baby aubergine | wild mushroom jus

Artichoke Yoghurt Cheese Cannelloni
courgette baba ganoush | fire roasted celeriac | grenache bbq | fermented black beans | pepitas | dill
Assiette de la Semaine
plate of the week
Additional Sides – R40 per side
pumpkin fritter donuts | steamed greens in num num butter | polenta chips | heirloom tomato salad with fynbos vinaigrette | la petite ferme confit garlic mash


Tonka Bean Panna Cotta (Heritage Inspired)
raspberry ice | baboon rock rosé jelly | pink turksvy chiboust | dragon fruit | meringue | hibiscus
Milktart & Rooibos
milktart ice cream| rooibos sorbet | apple crumble | mebos | milk jam | salted duck fat potato chips
Odette’s Bounty Bar
chocolate brownie | whipped chocolate ganache| toasted coconut marshmallow | coconut oil snow| basil
Caramel Fudge Tart
coffee burnt pineapple | rum | passionfruit yoghurt sorbet | white chocolate cremora crumble
Two-course R 350 per person 
3 Course R420 per person

The dishes were aesthetically pleasing, full of authenticity and familiar flavours. An overwhelmingly loud American behind, complained about the portion sizes, but to a normal person the serving was more than adequate.

Apart from the culinary delights and the incredible views, the highlight of the evening was the staff. They all had stories to tell, smiles to share and the patience of a saint with the obnoxious American!

The wine list is simple and focused on the farm’s portfolio of wines with a few local additions, but I was told this may be embellished soon.

All in all it made for a wonderful evening, a room full of couples enjoying the views while delecting on the gastronomic fair offered.

The restaurant at La Petite Ferme is currently open for lunch Saturdays and Sundays from 12:00 to 15:00; and, dinner seven days a week from 18:00 to 21:00.

For restaurant reservations and information about La Petite Ferme, visit www.lapetiteferme.co.za, call 021 876 3016 or email reception@lapetiteferme.co.za.


For more information about The Nest Collection, visit www.thenestcollection.com, call 021 773 0222 or email info@thenestcollection.com.

Bubbles Hyland

Bubbles Hyland

Bubbles Hyland, Well Red Wine Magazine Editor and Founder. Wine is her passion and it's also her job; it engrain every aspect of her life. She aims to make wine accessible, and spread the love and knowledge she has in a fun and approachable manner.

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