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La Petite Colombe

9,8 (6 reviews)

What 6 people say about La Petite Colombe

(6 reviews)
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10.0 Cuisine 10 | Service 10 | Atmosphere 10

Excellent meal great ambiance

Mahomed at Yesterday

10.0 Cuisine 10 | Service 10 | Atmosphere 10

Outstanding experience. Where can we buy tonka bars?!

Caroline Heap at Yesterday

" Culinary perfection"
8.7 Cuisine 10 | Service 8 | Atmosphere 8

Maskwearing made it difficult to follow explanation of dishes.... perhaps concentrate to talk slower and clearly.

Francois Dowling at 12 April 2021

10.0 Cuisine 10 | Service 10 | Atmosphere 10

Wow, what an incredible experience last night at La Colombe!! The food was incredible but the service was top notch, we were so impressed with our entire experience, it was a real treat!

Tarryn Maree at 08 April 2021

"Mouth watering delights"
10.0 Cuisine 10 | Service 10 | Atmosphere 10

Highly highly highly recommended

Small d0d967224f
Andrew Mahakata at 08 April 2021

Map All restaurant deals in Franschhoek

Leeu Estates Dassenberg Rd 7690 Franschhoek

About La Petite Colombe

“A meal at La Petite Colombe restaurant is like doing the tango with a stranger. You enter the dance floor uncertain of what to expect, and when the music stops at the end, you are left breathless and speechless. And when words are not enough, only a hearty applause will do. I am clapping loudly right now..”

— Nidha Narrandes, Cape Town Etc.

La Petite Colombe

Contemporary fine dining in Franschhoek, now situated at the beautiful Leeu Estates. The 6th Best Restaurant in South Africa according to Eat Out Guide 2019.

John Norris-Rogers ~ Head Chef

Talented, young Cape Town chef, John Norris-Rogers, was appointed as Head Chef of La Petite Colombe in August 2017.

A 90’s child, born in Pretoria, and having lived in Mpumalanga and KwaZulu-Natal, John Norris Rogers decided to make Cape Town his home after he completed school and chose to study at the Silwood School of Cookery, graduating after completing a coveted year-long internship at the award-winning La Colombe, under the mentorship of chefs Scot Kirton and James Gaag.

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