New winter menu of culinary genius at Grande Provence in Franschhoek

Embrace winter in the Franschhoek winelands and head to Grande Provence Heritage Wine Estate, where gourmands longing for an exceptional fine dining experience during the cooler months will find refuge at The Restaurant.

With a backdrop of mountains and the beautiful Sculpture Garden, dining at The Restaurant is truly a feast for the eyes and palate.

At the helm of the kitchen team is Executive Chef Darren Badenhorst, who draws inspiration for each dish from the time honoured practices and precision of French cuisine, combining this with the bold flavours of Asia and local ingredients at his doorstep. His signature twist of unexpected bursts of flavour, careful attention to detail and ingredients that seamlessly meld together are all the makings of an unforgettable meal.

Winemaker Karl Lambour and Sommelier Khuselo Maputa have perfectly paired each dish on the winter menu with a Grande Provence wine to ensure a sensory dining experience, from starters to desserts.

Diners are spoiled for choice on the new winter menu. Chef Darren is a master of sous-vide cooking, and his sous-vide quail, paired with the Decanter darling Grande Provence White that scored 95/100 points in the magazine’s Cape Mediterranean tasting, will definitely set things off to a good start. His ocean risotto is a sublime seafood symphony with a pairing suggestion of the Grande Provence Chardonnay.

The 62 degree farm egg, served with foraged mushrooms, smoked pork belly, forest nest, pine and a soft Zinfandel smoke dome is paired with Grande Provence ‘Vignerons Reserve’ Zinfandel and also comes as a vegetarian option. Meat lovers can tuck into juicy braised veal shank and seared foie gras terrine with Grande Provence ‘Vignerons Reserve’ Chenin Blanc. Savour an exotic mouthful of Indonesian salt cured duck dim sum that is pure art on a plate with pickled daikon, ginger umami broth, trumpet mushrooms, citrus caviar and vineyard sorrel served with Grande Provence Pinot Noir.

For mains, think Himalayan rock salt-cooked king scallops, flaunting Darren’s prowess with sous-vide cooking, with 12 hour pork belly, baby root vegetables, carrot and cardamom, a knock-out combination with Grande Provence ‘Vignerons Reserve’ Zinfadel.

Fill your glass with the Grande Provence Red and enjoy saddle of lamb variations with minted pea, dukkha-crusted confit butternut, pearl onions and a porcini jus, or try another of Darren’s fortes – pancetta rolled saddle of rabbit, paired with Grande Provence ‘Vignerons Reserve’ Zinfandel.

The farmed red drum bass, served with crispy chicken skin, sumac cauliflower, ginger-pickled cucumber, candied yuzu and vineyard sorrel is a must try with Grande Provence ‘Vignerons Reserve’ Chenin Blanc.

Vegetarians can opt for truffled gem squash and courgette cannelloni, a symphony of red pepper pearl barley, 24-hour salt-cured and roasted cauliflower florets, almonds and vanilla parsnip perfectly paired with Grande Provence ‘Vignerons Reserve’ Viognier.

Soft butter-poached Scandinavian halibut with potato and crab spindle, coconut curry velouté, and a dash of imperial heritage caviar and coriander is another great pairing with The Grande Provence White.

Be sure to leave room for dessert, as choices include spheres of chocolate mousse that will melt in the mouth, and honey bavarois bursting with the flavours of spiced honey hazelnut meringue and wild rose apple, topped with almonds and vanilla crumble. For something a bit more savoury, there is smoked comté cheese and creamed leek arancini served with a rosemary and parmesan crumble, baked Parma ham and reblochon cheese parcel, kumquat, marigold and a Cape gooseberry preserve. And if an interesting flavour combination is what you are looking for, why not try the warm vanilla, coconut and tonka bean sago with a bubbly touch of champagne, saffron white chocolate crème, almonds and toasted coriander glass.

To book your seat at The Restaurant of 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.

For accommodation enquiries for The Owner’s Cottage and La Provençale, phone Vera Alberts on 021 876 8600 or e-mail ownerscottage@grandeprovence.co.za. Don’t miss out on the Heartland Offer, a winter stay-over at either The Owner’s Cottage or La Provençale with special rates available until end of August, that provides excellent value with breakfast included.

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

62 degrees farm egg GǪ foraged mushrooms, smoked pork belly, forest nest, pine and Zinfandel smoke dome (V option available) LR

 

 

 

 

 

 

 

 

 

 

 

 

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Issued by: GC Communications
Contact: Clarissa du Plessis
Tel: +27 +21-462 0520
Email: clarissa@gc-com.co.za

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

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