A food and wine showcase at La Petite Ferme

15 Aug

La Petite Ferme Verdict 2015 – one of the wines that was part of the food and wine showcase at La Petite Ferme.

 

Last week I had the privilege of attending a food & wine showcase – the last in their winter series – at La Petite Ferme, Franschhoek. We were treated to MCC and canapés at the fireplace before a tutored tasting for red blends with La Petite Ferme winemaker Wikus Pretorius. Then it was time for Executive Chef Sidwell Yarrow and his kitchen team to treat us to a three course food and wine pairing (with choices of starters and mains) with added amuse bouche and pre-dessert course.

With guests seated at a special long table, the team of La Petite Ferme pulled out all the stops to guide us through their carefully curated event complete with thematic centre pieces for each course. The service was impeccable and I enjoyed every minute of this luxurious food and wine showcase.

Keep an eye out for more seasonal food and wine events coming up at La Petite Ferme (the last series was priced at R750/person) or visit them for their a la carte restaurant offering with wine, open every day. Here is my recent experience in pictures:

Morena NV Catherine Brut MCC on arrival at La Petite Ferme, in front of a cosy fireplace.

The fire place in the lounge at La Petite Ferme.

The last of the canapés being served before our tasting.

Red blends tutored tasting.

La Petite Ferme winemaker Wikus Pretorius.

Domaine Magellan 2013 from France, being tasted by Schalk.

The food and wine showcase menu for the evening.

Fig and blue cheese plaited rolls.

Bread board at La Petite Ferme.

Amuse bouche: pork shank croquette.

Starter (option 1): Ocean trout gravlax, apple & celeriac remoulade ,yuzu pearls, coral tuille. Paired with La Petite Ferme Viognier 2017.

Starter (option 2): Fire and Ice, spicy yellow fin tuna, cucumber and daikon relish, sea lettuce, ponzo dressing, wasabi foam. Paired with La Petite Ferme Viognier 2017.

Chef Sidwell Yarrow talks us through his dishes for the showcase.

Mains (option 1): Rooibos tea smoked springbok, sweet potato mash, rooibos gel, thyme flowers, jus. Paired with La Petite Ferme Verdict 2015. This was my dish of the night – impeccable.

Mains (option 2): Braised black angus beef short rib, truffle mash, sous-vide baby beets, crispy garlic flakes. Paired with La Petite Ferme Verdict 2015.

Pre-dessert: “Hertzoggie”

Dessert: A Study of Papaya, bruleed banana, caramelized white chocolate, passion fruit. Paired with La Petite Ferme Merlot Rosé 2017.

The kitchen team receives a well-deserved ovasion for their food showcase.

Contact La Petite Ferme:

Telephone: +27 (0) 21 876 3016
Franschhoek Pass Road
PO Box 683
Franschhoek
7690
South Africa
Restaurant reservations
reception@lapetiteferme.co.za
+27 (0) 21 876 3016
Accommodation reservations
accommodation@lapetiteferme.co.za
Tel: +27 (0) 21 876 3016
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