In support of this major international appeal to turn off the lights for
an hour between 20h30 and 21h30 in an effort to create awareness for
sustainability and conservation, Grande Provence will feature a specially
prepared menu demonstrating their commitment to reducing their carbon footprint
and impact on nature.
“Each dish on our Earth Hour menu will be prepared with sustainably
sourced, organically farmed ingredients. As a rule, we use a variety of
cooking, smoking, curing and pickling methods to lesson our electricity usage,”
says Executive Chef Darren Badenhorst.
On arrival, guests will be treated to wild herb focaccia , cooked in a
wood oven and served with homemade butter, estate olives and vineyard sorrel, followed by an amuse bouche of southern fried quail and
wild mushrooms, with a Chef’s taster of hot smoked West Coast lobster with
aerated aioli, candied yuzu and micro coriander prepared on a welcoming open
braai.
The menu includes choice of two starters: beetroot cured Franschhoek
trout tartare with an avocado emulsion, yuzu caviar, ocean glass, iced baby
radish salad and a citrus wasabi pipette; and pulled Karoo lamb ravioli with
pistachio gremolata, mange tout, wagyu and a Shiraz reduction.
For mains, there is a choice between red drum bass with crisp chicken
skin, sumac cauliflower, ginger pickled cucumber, gin and tonic, sea urchin roe
and candied yuzu; and Himalayan salt rock cooked king scallops, barbeque pork
belly, lacto fermented baby root vegetables, carrot and cardamom.
Chef Darren is known for drawing inspiration from his surroundings in
every dish he prepares and will delight diners with a pre-dessert of textures
of flowers: “I am even including berries from my own garden with a wild berry
sorbet with Italian meringue, candied apple and beetroot gel, citrus sherbet
and hazelnut vanilla air.”
The cheese course is paired with a deconstructed Waldorf salad of
candied walnuts, apple crisps, celery sorbet, vanilla and caraway syrup.
The Earth Hour dinner costs R695 per person. To book, contact The Restaurant on Tel: 021 876 8600 or e-mail restaurant@grandeprovence.co.za.
The evening starts at 19h00 for 19h30 and guest will receive a glass of bubbly
on arrival.
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.