Book your place at the Grande Provence Sparkling Affair
Join Grande Provence for an uplifting evening of Méthode Cap Classique at their Sparkling Affair on Friday, 1 December 2017, and be the first to taste their new MCC range on the eve of the Franschhoek Cap Classique & Champagne Festival. Making their debut, the new Grande Provence Cap Classiques, a shimmering Brut and enchanting Rosé, will be showcased alongside the flagship Grande Provence Vintage Brut 2011.
What’s on the menu for the Grande Provence Sparkling Affair
An exquisite 4-course menu of delicate flavours and textures deserving of the Grande Provence MCC trio will be prepared by new Executive Chef Guy Bennett. He will be joined by the new Grande Provence winemaker, Hagen Viljoen, who will present the wines.
Music and Entertainment at the Grande Provence Sparkling Affair
Chef Guy’s culinary artistry weaves a tapestry of flavours that will complement the Cap Classiques beautifully. Starting off with fragrant canapés and Aperol Spritz in the magnificent sculpture garden, with Grande Provence Brut adding the sparkle, and the gentle sounds of a string duo setting the tone, the evening at this landmark Franschhoek heritage wine estate promises to be an inspiring food and wine experience.
The menu features seared tuna with hints of the Orient, followed by smoked house-made ricotta. For the main course, Chef Guy has chosen beef sirloin enriched with Oxtail Kromeski. His sour cream parfait with carrot and ginger cake will meld beautifully with the fine, effervescent mousse of the Grande Provence Cap Classiques.
Booking is essential at R1 250 per person, which includes the 4-course dinner, all Cap Classiques and an MCC cocktail. The Sparkling Affair in The Restaurant at Grande Provence starts at 19h00 on Friday, 1 December.
With the Franschhoek Cap Classique & Champagne Festival taking place in Franschhoek on 2 – 3 December, why not make a weekend of it and stay over at the luxurious Owner’s Cottage or La Provençale Villa in the Vineyards at Grande Provence.
Hungry for more? Subscribe to our Newsletter