Grande Provence Estate sits perfectly in the beautiful Franschhoek Valley. While boasting views of magnificent vineyards, rugged mountain tops and the rolling valleys, it is also home to The Restaurant.
On a recent trip to Franschhoek, we stopped for lunch at The Restaurant. My oh my, what a sensory treat it was both for the eyes and the palete, thanks to executive chef Darren Badenhorst. Upon arrival and a quick walk around, we took our seats in the outside area by the Sculpture Garden as the weather was still accommodating. We were handed the three course à la carte lunch menus to browse, or actually admire. After quite a bit of going back and forth we decided on the following …
WINE
The Grande Provence Red
Grande Provence Rosé
FOOD
STARTER:
Butter-poached BBQ lobster, XO quinoa sea sand, kombu-pickled courgette, ponzu- infused cucumber and dill gel, sweet miron gribiche.
MAIN COURSE:
18-hour sous vide Karoo lamb neck, toasted pearl barley and pickled butternut, local river cress, wild sprouts.
DESSERT:
Hot fondant sphere, set anglaise, aerated espresso, red velvet textures, salted cocoa twig, amarula pipette.
“Chocolate forest” – 80% hazelnut pot au crème, Tonka bean semi-freddo, Madagascan vanilla-poached shimeji mushrooms, pistachio brittle, white chocolate snow, apple moss, micro basil.
THOUGHTS
The whole experience was elegant, refined and sublime.
The butter poached BBQ lobster left me wanting more and more. The lobster was perfectly BBQ’ed with a natural taste to it. The lamb neck was melt-in-your-melt tender and tasty. And lastly, the desserts were an experience all on their own, as my eyes and palette were treated to a real feast. Yes, dessert is my favourite part of any meal.
After all of this we were in a post-meal high that needed to be relished and savoured. We took a stroll around the estate soaking up the beautiful autumns day as well as the beauty of the estate.
If you would like more information on Grande Provence, you can visit their website by clicking here.
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