At La Petite Ferme, a new chapter begins with a familiar name in fine dining.
The restaurant has announced Richard Carstens as its new Head Chef, bringing with him a reputation built over decades and marked by the prestigious Eat Out Three-Star accolade.
It’s a move that signals a clear direction, one focused on refinement without losing a sense of place.
- Chef Richard’s approach leans into modern French cuisine, shaped by seasonality and grounded in locally sourced ingredients. The intention is straightforward: thoughtful dishes that reflect both technique and the landscape of the Franschhoek Valley. Nothing excessive, nothing forced, just food that’s considered from start to finish.
The experience at La Petite Ferme is being carefully aligned, from menu to wine pairing, to create something cohesive rather than complicated. Guests can expect a menu that evolves with the seasons, built on clarity of flavour and a quiet confidence that comes from experience. It’s less about reinvention and more about refinement.
Lunch is served daily from 12:00 to 15:30 (last seating 14:30), with dinner available from November to April between 18:30 and 21:30 (last seating 20:00). Reservations are now open, and early booking is encouraged. Because when a chef of this calibre steps into a new kitchen, it’s worth taking a seat.
⇒ Franschhoek Pass Road, Franschhoek
- reception@lapetiteferme.co.za
