Embark on a culinary journey to Franschhoek this summer and savour the new seasonal items on the menu at The Restaurant at Grande Provence.
Diners can choose to indulge in the elegant interior, or while soaking up the sun under the oaks in the Sculpture Garden.
Inspired by the time honoured practices and precision of French cuisine, combined with flavours of Asia and locally sourced ingredients, Executive Chef Darren Badenhorst and his team promise to take visitors on a sensory culinary journey.
Diners can choose between the three course à la carte lunch, or make it an evening affair with a six course dinner. Wine recommendations come courtesy of Cellarmaster Matthew van Heerden.
Chef Badenhorst 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 entice the palate is one of Chef Badenhorst’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 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.
The dessert menu contains such enticements as 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 is comprised of a parcel of baked French brie, pancetta crisp, candied walnuts and sour cream semi-freddo panna cotta mousse.
To book for lunch or dinner at The Restaurant at Grande Provence, call 021 876 8600; or send an email to firstname.lastname@example.org. Lunch at R395 per person and dinner at R695 per person is served daily.
For accommodation enquiries for The Owner’s Cottage and La Provençale Villa in the Vineyard, send email to email@example.com.
For more information, visit www.grandeprovence.co.za.