Satisfy Your Winter Palate 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.





The Restaurant at Grande Provence

The Restaurant at Grande Provence


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.

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Author Info


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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