Escape to the Franschhoek Winelands this summer where The Restaurant at Grande Provence Heritage Wine Estate is embracing the season with a menu brimming with flavoursome dishes.
Whether dining inside or soaking up the sun in the Sculpture Garden with majestic mountains, visiting The Restaurant at Grande Provence is a sensory feast 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 detail and micro herb.
With Grande Provence wine recommendations carefully compiled by Winemaker Karl Lambour and Sommelier Khuselo Mputa, you can sit back and relax for a memorable dining experience.
Choose the three course à la carte lunch (R375), or make it an evening affair with dinner (R525) that includes an amuse-bouche, chef’s taster, palate cleanser and a pre-dessert.
Chef Darren is a master of sous-vide cooking and his sous-vide saddle of rabbit, with crisp pancetta, griddled langoustine, cauliflower crème, black garlic and charred corn is a sublime match for the formidable Grande Provence White.
For his griddled marron ceviche, served with Alaskan crab, charred corn and citrus, a glass of Grande Provence Chenin Blanc/Viognier will provide just the right finishing touch.
Taste a symphony of local ingredients with 12-hour Franschhoek trout gravlax, adorned with a mosaic of beetroot shards, iced baby radish and vineyard alfalfa – perfection with a glass of Grande Provence ‘Vignerons Reserve’ Viognier.
Rillettes of confit pulled pork and duck, with a shiraz jelly disc, apple tartar and kataifi quail egg are a superb red wine match – try it with the Grande Provence Shiraz.
A meat-free option of parmesan roast cauliflower florets, smoked goats cheese fondue air, porcini popped corn and spiced micro salad, with a suggested pairing of Grande Provence Vignerons Reserve’ Chenin Blanc, rounds off the starters selection.
Diners will have a wide selection to choose from for mains. Enjoy baked sea bass with a fennel crust, iced radish, sprinkled with toasted almond and water chestnuts with Grande Provence Chardonnay. For a hearty combination, order roast lamb saddle with a side of cured springbok, summer vegetables and olive jus from the estate with the Grande Provence Red.
The smoked pea mousse, with pea shoot salad, Japanese truffle, goat’s cheese and crisp Parma ham , also available as a vegetarian option, works beautifully with a cool glass of Grande Provence Sauvignon Blanc.
Another great match for the Grande Provence White is Chef Darren’s combination of cold smoked tuna and seared tuna, with saffron tomato, quails egg and anchovy crème. For the pancetta wrapped warm terrine of hot smoked pork and slow braised ox tongue, vegetable pickle, truffled pistachio brioche, add a glass of Grande Provence Vignerons Reserve Zinfandel.
Dessert will be absolute seduction, with choices including a hot fondant sphere, served with semi-frozen crème anglaise, salted cocoa twig and an Amarula pipette. Equally delicious is the frozen mulberry yoghurt parfait, garnished with liquorish glazed beets, and a port and violet syrup. Try a Valrhona chocolate combination with cold, hot, frozen, smoked and salted elements, or choose Buraka and délice cheese panna cotta with pancetta, rosemary and parmesan shortbread.
To book for lunch or dinner at The Restaurant at Grande Provence, call Tel: 021-876 8600 or e-mail restaurant@grandeprovence.co.za. Lunch at R375 per person and dinner at R525 per person is served daily.
Directions to Grande Provence
Main Road
Franschhoek
021 876 8600
