Franschhoek - The Restaurant at Grande Provence –24, 25 & 31 December 2014
GC Communications
Treat friends and family this festive season with superb cuisine at The Restaurant at Grande Provence Heritage Wine Estate in Franschhoek and let Executive Chef Darren Badenhorst do all the hard work in the kitchen creating singular dining experiences this Christmas and New Year’s Eve.
Making light work of gourmet menus with enticingly intricate accompaniments and remarkable attention to detail, Chef Darren has designed a spectacular four-course lunch and dinner menu for Christmas day and a luxury three-course buffet to celebrate New Years’ Eve.
Christmas Eve & Christmas Day four-course menu
To start guests will have the option of a rich cauliflower and Fourme d'Ambert velouté or smoked cardamom and carrot velouté. Entreés offer a choice between beetroot cured Franschhoek trout tartar with yuzu and monkfish roe or langoustine and pickled radish tortellini with a tom yum bisque espuma. His main dishes promise to be the heroes of the day with a choice between sous vide quail with scotch quail egg, toasted quinoa, caramelized onion soubise and forest mushrooms or 18-hour Karoo lamb croquette with smoked potato and pickled baby beets drizzled with masala jus. To end the culinary journey a refreshing medley of summer fruit with raspberry and rooibos sorbet, burnt meringue, vanilla kirsch crumble or a selection imported French cheeses will be served.
New Year’s Eve Luxury Buffet Menu
With the exciting array of dishes to choose from, this buffet menu will satisfy every culinary desire. From Italian burrata salads with rosemary and Parmesan, Franschhoek trout gravlax with smoked beetroot aïoli, to slow braised Karoo lamb neck with a rosa tomato ragout, 18-hour Indonesian-style braised pork belly and Thai-style butternut and roasted chickpea curry, there is no shortage of palate pleasers on this menu. For his grand finale Chef Darren’s desserts are sure to hit your sweet spot. Think caramelised white chocolate mousse and Mauritian vanilla panna cotta. If you prefer your treats on the savoury side, there will be a fine selection of artisanal cheeses and cured olives to tuck into.
The Restaurant at Grande Provence will serve the festive season dinners from 19h00 on Christmas and New Year’s Eve. The Christmas Day lunch will commence at 12h30. To book your table for the Christmas menus at R875 per person or the New Year’s menu at R1 100 per person, contact Barbara Mouton on 021 876 8600 or e-mail .
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.
