Franschhoek spoils for choice when one is considering where to dine. The best of South Africa appears to be concentrated in the main street and where to eat is not made any easier by La Petite Colombe’s winter special. Visitors can expect the same stellar standards in both service and cuisine, as they have come to know from world renowned parent restaurant La Colombe.
The winter lunch special that is currently on offer at Le Petite Colombe has been described as a bucket list worthy!
Head chef John Norris-Rogers and manager Morné Wessels lead a team of excellence in a relaxed and comfortable atmosphere while serving sublime cuisine.
The journey starts with Caraway sour dough, home churned butter, sesame and roasted yeast, the pre-runner to your first course of either poached oyster, Pernod, grapefruit, verjuice, dill, apple and celery or Yellowfin tuna, aubergine, miso, kalamansi and avocado. Next be transported with the Quail, red cabbage, sultana, five spice and bourbon.
An additional experience on offer is “Meet the chefs” (R70 supplement). This adds another dimension to the journey and showcases a fascinating insight into how Chef Norris runs his exemplary kitchen.
Next is the palate cleanser (which at La Petite Colombe is almost a course on its own) followed by the stars: Line fish, soubise, smoked mussel, squid, endive, chorizo and creamed leeks or Chalmar beef, beetroot, turnip, spinach, mustard and sherry.
The dessert course is bitter-sweet, both literally in taste and figuratively, signalling the end of a sublime experience, as one is given a choice between Foxenberg goat’s cheese, goats milk caramel, kouign amann, guava with tamarind and the Valrhona Itakuja crémeux, pineapple, mango, macadamia, passionfruit and lemongrass.
As if reading my thoughts, a treasure chest of petit fours resembling gold nuggets with popping candy surprise and truffle macarons appear on the table, cementing the likelihood that I will be returning again and again and again…
The winter special is valid until 31 August 2018. R395 per person for 4-courses. Weekday lunches only Excludes public holidays. Separate vegetarian menu is available.
