La Petite Ferme Welcomes Award-Winning Chef Richard Carstens — We Tried His Autumn Menu
La Petite Ferme, the renowned 5-star luxury boutique hotel, restaurant and wine estate perched above the Franschhoek Valley, has appointed Chef Richard Carstens as its new Head Chef.
Positioned on the slopes of Oliphants Pass and the Middagkrans Mountain Range, with its sweeping, uninterrupted panorama across the Franschhoek Valley, La Petite Ferme is beloved for its almost otherworldly sense of place. Framed by dramatic mountain peaks and rolling vineyards, the estate offers guests a constant reminder of the natural abundance that defines this corner of the Cape Winelands.
It’s this natural abundance that excites Chef Richard Carstens the most. As one of the most decorated culinary figures in South Africa, Carstens has an unwavering commitment to using the finest locally sourced ingredients in his menus. Carstens joined La Petite Ferme in March 2026, bringing with him a lifetime of fine dining mastery, and a philosophy rooted in modern French cuisine.
A natural evolution for La Petite Ferme
Carstens comes to La Petite Ferme from his celebrated role as Chef Patron at Arkeste by Richard Carstens, located on the Chamonix Wine Estate in Franschhoek. Under his stewardship Arkeste earned two Eat Out Stars in 2022, followed by the coveted Three Stars, the highest accolade in South African dining in 2023.
His track record before that speaks for itself: eight distinguished years as Executive Chef at Tokara Restaurant in Stellenbosch; executive chef and patron roles at some of South Africa’s finest establishments, including Lynton Hall, Le Provençal, Bijoux and NOVA. His reputation is built not merely on awards, but on a consistent ability to elevate every kitchen he enters.
He describes his culinary philosophy as an evolution – a marriage of Classic French technique and Modernist influences expressed through the prism of locally sourced, seasonal ingredients. The result is a clean, uncluttered style that honours classical foundations while stripping away heaviness in favour of precision, creativity and a deep expression of place.
“Modern French cuisine as I practise it, is not a departure from tradition, it is its natural evolution,” he says. “It builds on classical foundations but sheds the unnecessary, adding innovation and a singular focus on the ingredient, the season and the story of where the food comes from. At La Petite Ferme, that story is all around us. The views alone are enough to remind you why food matters why gathering around a table with exceptional ingredients and exceptional wine is one of life’s truly great pleasures.”
A new culinary experience
The restaurant at La Petite Ferme has a legacy of country cuisine that has stood the test of time. Now, under the guidance of Carstens, the restaurant is entering a bold new chapter. Chef Carstens’ inaugural menu at La Petite Ferme reflects his hallmark modern French style — precise, elegant and deeply ingredient-driven while drawing on the extraordinary produce of the Franschhoek Valley and the surrounding Cape Winelands. Each dish is thoughtfully paired with La Petite Ferme’s own estate wines, creating an experience that is wholly, unmistakably of this place.
Guests have the option to indulge in a two-course menu at R810 per person or a three-course menu at R910 per person (excluding wine pairings). If you’re looking to fully immerse yourself in the La Petite Ferme experience, the three-course menu is a must.
Tasting the autumn menu
Our meal started with the Crisp Linefish and Butter-Poached Mussels. The linefish is a beautiful balanced combination of battered fish, sushi rice, herbs, avocado, and wasabi dressing. The freshness of the sushi rice, creamy avocado, and a gentle wasabi lift are a genius complement to the fattier battered fish. Paired with La Petite Ferme Sauvignon Blanc, the wine’s vibrant acidity and notes of green apple and citrus bring lift and clarity to every bite.
The Butter-Poached Mussel dish is another fabulous choice for seafood lovers. With tomato, baby marrow, and a ginger–mussel sauce, this dish is hearty and wholesome, yet somehow still light and refreshing. La Petite Ferme’s Viognier, with its dry savoury finish and robust flavours of pineapple citrus and dried stone fruit, offers a delightful pairing to bring out the spiciness of the ginger sauce.
The Springbok Loin was an obvious choice when it came time to order mains. Served with Robuchon pommes, mangetout, pear, and sauce miroir, this hearty venison dish feels like pure comfort food. This elevated take on meat and potatoes fits perfectly with the dramatic Franschhoek setting, and will appeal to any meat lover. A sip of La Petite Ferme Shiraz dry red in between mouthfuls makes for a well-rounded bite.
A moreish Macaron brought our meal to a close. Served with vanilla ice cream, black pepper, amasi sorbet, and strawberries, this dessert is equal parts devilish and dramatic. The sweetness of the macaron, vanilla ice cream, and strawberries is balanced with the sourness of the amasi sorbet while black pepper adds a dash of savoury to ensure the sweet flavours don’t overwhelm the palate.
With this inaugural menu, Chef Carstens does a brilliant job of marrying his style of modern French cuisine with the country cuisine guests at La Petite Ferme have come to love. I’ve always loved the restaurant at La Petite Ferme, but this recent visit has been my favourite thus far. It’s not easy for an upmarket restaurant to pull off comfort food that still feels contemporary and elegant, but this menu achieves just that. Every plate feels innovative, yet grounded and I can’t wait to go back to see what the chef and his team have planned for breakfast and dinner.
How to book lunch or dinner at La Petite Ferme
Lunch and dinner reservations for the new menu are now being accepted. Guests are encouraged to book early to secure their table for this landmark dining occasion.
For more information visit the La Petite Ferme website or email reception@lapetiteferme.co.za for restaurant reservations.
