Grande Provence chef's table
The approach to Grande Provence along the main road of Franschhoek brings home just how pretty the winelands is. If ever there was a way to spend a winter weekend this would be it.
This starter mushroom soup with Prawn parcel is the epitome of winter delight in a bowl.
Bardenhorst shows his artful flair with this crab starter, plated with a soft boiled yolk encased in a kataifi pastry.
The menu's main fish option comes in this Sous vide Hake, homemade pancetta, Acorn smoked mash, vanilla seed cauliflower purée and clams in cream of chervil.
The main selection features this pretty-as-a-picture Bone Marrow Chicken Ballotine, morel mushrooms, Japanese truffle.
Being healthy was never this bad. Do try the Carrot Cake, hazelnut praline, carrot gel, raisin purée.
No dessert menu is complete without a decadent chocolate option like this self-saucing pudding with peanut butter ice cream, salted caramel, chocolate vodka cream and honeycomb.
Proof is in the pudding. Don't take our word for it, go and try it out for yourself. At R250 per person, you have until 30 September to book. T + 27 21 876 8600 F + 27 21 876 8601 E firstname.lastname@example.org