Reward your winter appetite at Grande Provence

Reward your winter appetite at Grande Provence
Savour the best this winter with a sizzling hot culinary experience at Grande Provence, the hub of fine cuisine, wine and luxurious accommodation in Franschhoek.

Set against a mountain back-drop amidst the Sculpture Garden, The Restaurant at Grande Provence offers a feast for the eyes and palate. Adding a touch of bold Asian flavours and local ingredients to the time honoured practices and precision of French cuisine, Executive Chef Darren Badenhorst dishes up perfection on every plate. His twist of unexpected bursts of flavour, careful attention to detail and ingredients that seamlessly meld together, is the signature of the Grande Provence winter menu.

To make your dining experience all the more memorable, a perfectly paired Grande Provence wine is recommended for each dish by winemaker Karl Lambour.

Diners are spoilt for choice with a starter selection of butter poached and barbecued lobster; confit free range chicken with foraged wild mushroom risotto; and toasted caraway goat cheese croquette served with a baby beet pickle and rooibos infused estate figs as the vegetarian option.

A master of sous-vide cooking, Chef Darren’s 12-hour free range beef cheek is one of four choices in the mains selection. Served with smoked pommes, wild winter mushrooms, confit pearl onions and wagyu jus-this is the ultimate winter comfort food. As an alternative, try the succulent 18-hour sous-vide Karoo lamb neck served with toasted pearl barley and pickled butternut.
Non meat eaters will love the farmed cob with aerated coconut laksa, served with baby leeks, black garlic and smoked crab butter and charred baby fennel bulb drizzled in citrus green tea vinaigrette. The vegetarian option of “Fools truffles”, is a decadent carrot and pine nut purée served with charred cauliflower gratin, baked Rosa tomatoes, ice pickled radish and vineyard sorrel.

To wrap up the winter chill, enjoy a sphere of hot fondant served with semi-frozen crème anglaise, aerated espresso and red velvet complemented with a salted cocoa twig and Amarula pipette. The tarte tatin meets Waldorf is an ingenious twist to the French apple classic with crystallised walnuts, baked all spice apple, frozen mousse, citrus and celery.

Chocoholics can get lost in the “chocolate forest” of 80% hazelnut pot au crème, tonka bean semi-freddo, Madagascan vanilla poached shimeji mushrooms, pistachio brittle, white chocolate snow, apple moss and micro basil – a mouthful of pure delight.

For cheese lovers, there is a mix of gently whipped Brie cheese, Tête de Moine, crisp Parma ham, maple and ginger-glazed mosbolletjie doughnut.

Lunch is served daily at R395 per person for a three-course meal and dinner at R695 per person with an additional course and other surprises on the night.

Winter visitors to the Cape Winelands should take advantage of the Grande Provence Heartland Offer, a special rate to stay at either, the charming and luxurious Owner’s Cottage or the secluded La Provençale Villa in the Vineyards.

For restaurant bookings call 021-876 8600 or e-mail For accommodation and more information on the Heartland Offer e-mail or visit

• 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 Villa in the Vineyards. 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, or Twitter @grande_provence.

12Hour sous vide beef cheek jumbo 18Hour sous vide Karoo lamb neck jumbo

















Issued by: GC Communications
Contact: Gudrun Clark
Tel: +27 +21-462 0520

On behalf of: Grande Provence Heritage Wine Estate
Contact: Lizelle Geeringh

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