Drawing from the best local seasonal produce and embracing a variety of cuisine styles and cooking methods from around the world, Executive Chef Darren Badenhorst lives out his passion exploring more unusual and challenging ingredients, some even foraged by his own hand. Grounded by his strong focus on the visual aspects of food, great depth of flavour and meticulous attention to detail down to the last micro herb, every plate is a culinary revelation for all the senses.
“Our new menu promises a diverse experience showcasing some rather excitingingredients. Interaction with our serving staff coupled with the visual aspects of the food allow the elements of this menu to reveal themselves to all the senses, be it sight, smell or touch,” says Chef Darren.
For his new winter menu, Chef Darren is using a wide variety of meats and fresh produce adding interesting twists from variouscuisine styles. Long, slow cooking times and utilising local foraged and supplied ingredients from speciality purveyors allow Chef Darren to be truly unique in his approach.
Opulent yet accessible is what his new winter menu is all about: “I would like my guests to feel challenged by my methods and ingredients while simultaneously imparting a sense of comfort and familiarity of the home style characteristics and depth of flavour. This is the key to satisfying the wide spectrum of nationalities who visit our restaurant and at the same time staying true to what South Africa as a whole has to offer.”
Diners are spoilt for choice with a starter selection ofwild porcini &salt cured foiegras mousse; confit wild rabbit terrine with a smoked pork belly & bean cassoulet; cured, seared & cold smoked local trout with candied lemon korokke; and ocean umami risotto of seared scallop, BBQ langoustine, estate cured chorizo, asparagus & fennel.
Vegetarians will go wild for Chef Darren’s “Monochrome of forest green”,a woodland of baby courgette, tempura kale, wild herb & whipped tarragon crème, river sprout pesto cups, charred asparagus & pickled mushroom.
Amaster of sous-vide cooking,Chef Darren’s 12-hour beef cheek with foraged local mushrooms & bone marrow jus gras; and slow cooked Karoo lamb neck with roast garlic & parsnip puree, minted halloumi & charred baby broccoli are the ultimate winter comfort mains for carnivores. Fish lovers can tuck into either a saffron, coconut &smoked tomato bouillabaisse with sustainable sea food, vanilla & red pepper rouille& toasted sesame sushi dumpling; or the pork crackling encased line fish. The vegetarian option is raclette& baby leek arancini, wild saffron milk cap dusted tofu, truffled vichyssoise velouté& peppery radish sprouts.
To wrap up,there is ample choice with almond &orange calisson, rose water parfait& white chocolate pearls; bitter chocolate hot fondant, toasted cinnamon sponge, popping gold & frozen vanilla anglaise; andmolten Comté&estate amphora fondue, caramelised onion marmalade&guanciale centred doughnut. For a local twist try the condensed milk terugoule-style sago pudding with frozen pistachio crème, shaved coconut & basil.
To make your dining experience all the more memorable, a perfectly paired Grande Provence wine is recommended for each dish by winemaker Matthew van Heerden.
The à la carte menu is served daily with a three-course lunch option at R450.00 per person, and dinner at R725.00 per person with an additional course and other surprises on the night.
An elaborate 6-course gourmanddégustation menu is available by prior arrangement. For the ultimate indulgence, Chef Darren hosts a Chef’s Table in the stately Jonkershuis private dining room for a table of six or more.
Winter visitors to the Cape Winelands should take advantage of the Grande Provence Heartland Offer, a special rate to stay at either, the luxurious Owner’s Cottageor the secluded La Provençale Villa in the Vineyards for families or group bookings.
For restaurant bookings call 021-876 8600 or e-mail restaurant@grandeprovence.co.za. Foraccommodation and more information on the Heartland Offere-mail ownerscottage@grandeprovence.co.za or visit www.grandeprovence.co.za.