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 restaurant@grandeprovence.co.za.
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 www.grandeprovence.co.za, Facebook.com or Twitter
@grande_provence.