Grande Provence celebrates a decade of fine food in Franschhoek

Celebrating a decade of culinary excellence in the heart of South African Wine Country, The Restaurant at Grande Provence in Franschhoek continues to woo guests one plate at a time with creative, seasonal menus and unforgettable culinary experiences.

The Restaurant at Grande Provence opened its doors for the first time on 15 July 2004 and today is one of Franschhoek’s top fine dining establishments.

“We were privileged to have young, exceptional chefs in our restaurant from the get-go starting with Peter Tempelhoff, one of South Africa’s best, as our debut chef, ” says Grande Provence General Manager and Winemaker Karl Lambour.

Today, the team at this Franschhoek gem is guided by the culinary mastery of Executive Chef Darren Badenhorst, who has been at the helm of The Restaurant since 2012. Drawing inspiration from the time honoured practices and precision of French cuisine and combining this with the bold flavours of Asia, Chef Darren has secured three of the four consecutive American Express Platinum Fine Dining Awards awarded to The Restaurant during his tenure as Executive Chef.

By making use of the best seasonal produce and placing the focus on creating perfection on every plate, down to the last micro herb, The Restaurant’s latest summer menu boasts an array of dishes with a touch of nostalgia bursting with invigorating flavours.

“Nostalgic elements of my childhood and special food moments from my life are definitely evident in our latest menu,” says Chef Darren who spent many a day spear fishing as a young teen on the South Coast of KwaZulu Natal.

For starters, think paper thin slices of tuna carpaccio with a scoop of yuzu caviar, asparagus mousse with a dab of chestnut pesto and truffled pea crocchette or smoked pork belly with a swirl of brandade velouté, quinoa and toasted pumpkin seeds for added crunch. Entrées will take the palate to far off places with dishes such as wild pigeon & duck rillettes with guinea fowl roulade and southern fried quail, farmed white sea bass with cajun spiced crab and smoked caraway butter, and masala spiced butternut & Danish feta tortellini with a micro salad, rounded off with a dash of toasted pine nuts and parmesan.

For dessert, guests can indulge in sweet treats such as a rose and white chocolate macaroon with caramelised white chocolate mousse, a sprinkle of toasted macadamia nuts and candy floss ice-cream, candied beetroot with berry sorbet, or 40 second strawberry yoghurt sponge and a whiff of almond vanilla air, while a cheese platter with a deconstructed Waldorf salad will tempt those who prefer something savoury.

The Restaurant at Grande Provence is open daily for lunch and dinner. To book your seat, contact on Tel: 021-876 8600 or e-mail

Located in Franschhoek, the heartland of South African wine country, Grande Provence Heritage Wine Estate embraces true South African wine heritage, excellent food and luxury accommodation. Part of The Huka Retreats, Grande Provence offers guests The Owner’s Cottage, La Provençale, The Restaurant, The Winery, The Jonkershuis, The Gallery, The Sculpture Garden and The Shop. For more information visit, or Twitter @grande_provence.

Game birds - wild pigeon and duck rillettes with sous vide guinea fowl roulade, southern fried quail lolly, textured egg and wild mushrooms Cropped LR










Game birds - wild pigeon and duck rillettes with sous vide guinea fowl roulade, southern fried quail lolly, textured egg and wild mushrooms LR











Tuna carpaccio with avocado emulsion, yuzu caviar, ocean glass, iced baby radish salad and citrus wasabi pipette Cropped LR










Rose & white chocolate macaroon with caramelized white chocolate mousse, rose pearls and pipette, toasted macadamia nuts and candyfloss ice cream LR


Issued by: GC Communications
Contact: Johlene Lehnberg
Tel: +27 +21-462 0520

On behalf of: Grande Provence Heritage Wine Estate
Contact: Karl Lambour



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