The majesty of the entrance into Grande Provence Heritage Wine Estate in Franschhoek is something quite special. Topped only, of course, by stepping into its truly idyllic gardens; peppered with stunning bronze artwork and dappled by spring sunshine, it really is a feast for the senses. Added to that, is its latest culinary offering by chef Marvin Robyn, a triumph of South African classics woven into beautiful dishes, plated with care and finesse. We experienced the new spring menu at Grand Provence and are delighted by every course. 

Spring Menu at Grande Provence

Sampling the new Heritage Spring Tasting Menu prepared by passionate head chef Marvin Robyn and his team made for an incredible day out. The menu is all about fresh, seasonal produce and heirloom ingredients. With dishes such as ostrich tataki and springbok loin served with mieliepap, chakalaka puree, honey and buchu jus, the new menu is a collection of true South African heritage cuisine.

Chef Marvin describes his cooking style as refined South African classics, bringing new inspiration and modernity to each dish.

To get Started

There is plenty of choice among the starters, from a fresh Saldana Bay oyster paired with fynbos infused kimchi (definitely best enjoyed with a glass of Grande Provence MCC), fresh plums, oyster kaiings and dune spinach, to heirloom tomatoes with mozzarella bavarois, basil pesto and Kalamata. 

Vegetarians will go wild for the carrot risotto with heritage carrots, blue cheese and white chocolate espuma, which is truly delicious – creamy, with just the right amount of bite and richness.

Beets get a refined feel when fire-roasted and served with pink beetroot puree, honeycomb walnut praline, chevin and suurvytjies (sour fig) dressing.

New Spring Menu at Grand Provence: The Main Attraction

For mains, we loved the flavour of the beef ribeye with cauliflower, sweet corn, charred cabbage, boerenkaas and truffle oil.

The ultra-juicy, free-range chicken breast with stewed apricots, pickle curried onions, cream cabbage and gingerbread jus took us home with its comforting flavours.

The vegetarian option is grilled cauliflower, sweet corn and charred cabbage served with boerenkaas and truffle oil, which was a definite favourite of the day. 

You Had Us at Fondant

 The 70% Valrhona chocolate fondant with Amarula crème and apricot, served with chocolate sorbet, was a special way to end the day. If you prefer ending your culinary journey on a more savoury note, enjoy local artisanal cheeses served with preserves, crispies, fruit and nuts.

However you choose to make your way through the menu, you won’t be disappointed. Chef Marvin plays with textures and interesting plating, elevating what is already delicious food, into something quite special. We highly recommend you don’t miss this amazing dining experience at one of Franschhoek’s real gems.

Book your Table for the Spring menu at Grand Provence

The new Spring Heritage Tasting Menu is priced at R495 and R595 for 3, 4 courses respectively without wines, and from R780 and R880 with an elegant Grande Provence wine paired with each dish.

To book your table, call 021 876 8600 or book via email.

grandeprovence.co.za | Facebook | Twitter | Instagram