Executive Chef Darren Badenhorst’s 3-course Chef’s Table menu is a
tempting snapshot of his current winter dishes, with starters and mains each
paired flawlessly with a Grande Provence wine.
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| Executive Chef Darren Badenhorst’s |
Guests can savour ocean risotto with a knock-out
pairing of the Grande Provence Chardonnay as a starter, or choose Indonesian
salt cured duck dim sum with pickled daikon, ginger umami broth, trumpet
mushrooms, citrus caviar and vineyard sorrel served with Grande Provence Pinot
Noir.
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| ocean risotto |
For mains, enjoy saddle of lamb
variations with minted pea, dukkha-crusted confit butternut, pearl onions and a
porcini jus with the Grande Provence Red, or choose soft butter-poached
Scandinavian halibut with potato and crab spindle, coconut curry velouté, and a
splash of imperial heritage caviar and coriander paired with The Grande
Provence White.
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| lamb variations |
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| coconut curry velouté |
Dessert is a seductive affair, with options including tempting honey bavarois brimming with flavours of spiced honey
hazelnut meringue and wild rose apple, topped with almonds and vanilla crumble.
For something different, there is warm vanilla, coconut and tonka bean sago
with a champagne touch, saffron white chocolate crème, almonds and toasted
coriander glass.
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| sago |
- Located in Franschhoek, the
heartland of South African wine country, Grande Provence Heritage Wine
Estate embraces true South African wine heritage, excellent food at The
Restaurant and luxury accommodation at The Owner’s Cottage and La
Provençale. Part of The Huka Retreats, Grande Provence also offers guests
The Winery, The Jonkershuis, The Gallery, The Sculpture Garden and The
Shop. For more information visitwww.grandeprovence.co.za, Facebook.com or Twitter @grande_provence.
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