Chef Kyle comments, “We are working towards establishing sustainable "farm to fork" dining experiences here at La Petite Ferme. We are mindful about the provenance of our dishes and are looking to offer lighter, more organic-style cuisine which reflects our ethos. For example, all our new dishes will have meat that comes from organic, strictly free-range farms within a certain radius of Franschhoek."
This week Chef Kyle's Assiette de la Semaine or, "Dish of the week" is Grilled Kingklip and Mussels featuring only locally sourced seafood from South Africa's West Coast, an area renowned for its incredible seafood. The scallions, however, are sourced from our beautiful Franschhoek Valley. This South African inspired dish with an exotic bite is served with fermented chilli and coconut sauce - the chillies are locally sourced, and the sauce is made in-house as are the Prawn chips. The rocket, coriander, micro-radishes and accompaniments such as the coriander lime pesto and fresh cured lemons are all homegrown and home-spun.
Chef Kyle's forward-thinking approach to cuisine assures our patrons of an inspired gourmet experience. Chef Kyle continues, "We are moving away from meat-based sauces and rather, replacing these with healthy, hearty vegetable-based options. A favourite being the Orange & Ginger Kampuchea made from juices of hand-picked vegetables and fermented over three to six weeks."
Wikus, our Winemaker, recommends pairing Chef Kyle's Assiette de la Semaine with La Petite Ferme's Baboon Rock Unwooded Chardonnay. He says, "The lime soils from this vineyard gives our unwooded Chardonnay a tremendous natural acidity that lingers on the palate and complements the delicate flavours of the dish."
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