Embark on a culinary journey to Franschhoek this summer and savour the new seasonal gems on the menu at The Restaurant at Grande Provence.
Whether dining in the elegant interior or soaking up the sun under the oaks in the Sculpture Garden, a visit to Grande Provence Heritage Wine Estate is a sensory joy for the eyes and palate.
Inspired by the time honoured practices and precision of French cuisine, combined with bold flavours of Asia and locally sourced ingredients, Executive Chef Darren Badenhorst and his team ensure that each meal is perfection on a plate, down to the last micro herb.
Choose the three course à la carte lunch, or make it an evening affair with a six course dinner. With Grande Provence wine recommendations by Cellarmaster Matthew van Heerden, you can expect a memorable experience.
Chef Darren does not like to be rushed, so taking hours over each carefully prepared dish is his forte. His 18 hour pork belly is one of his signature starters, while dinner guests can opt for his rabbit and confit pulled duck terrine
Carnivores are spoilt for choice between hot smoked blesbok shank with a toasted coriander crunch, and slow braised beef short rib served with Asian pickled mustard and exotic mushrooms for mains. Adding a twist of Asian flavours to excite the palate is one of Chef Darren’s specialties.
Fish lovers will find plenty to tuck into from masala cured salmon served with a sushi rice dumpling and pickled cucumber, and local tuna yukhoe for starters. For mains, there is a choice between chimichurri baked local hake served with a celeriac and summer apple remoulade, and farmed local cob with vanilla and tonka squid ink risotto, Hermanus white mussel and harissa baby squid.
For vegetarians, there is a delicious local oyster mushroom with salt cured BBQ cauliflower, beetroot carpaccio, hay smoked organic carrots, and butter bean and cauliflower puree. The dinner menu includes an asparagus garden of smoked pea arancini with Danish feta mousse, pea sprout salad and pickled mushrooms.
Dessert is absolute seduction, from caramelised white chocolate pot au crème, to the salted and bitter chocolate golden semi-sphere tasting plate, and a summer berry “ice cream sandwich”.
The cheese course comprising a parcel of baked French brie, pancetta crisp, candied walnuts and sour cream semi-freddo panna cotta mousse brings this culinary adventure to a seductive close.
To book for lunch or dinner at The Restaurant at Grande Provence, call Tel: 021-876 8600 or e-mail firstname.lastname@example.org. Lunch at R395 per person and dinner at R695 per person is served daily.