“Modern South African” is how Executive Chef Guy Bennett who has been leading the Grande Provence kitchen brigade since late 2017, describes his cooking style. Driven by a passion for local produce and the energy of the South African food scene, he has rejuvenated the cuisine at this landmark Heritage Wine Estate in Franschhoek.
Born and raised in Cape Town, his food is undeniably influenced by local produce and his surroundings, resulting in beautifully presented yet uncomplicated delicious creations covering a wide taste spectrum. From light, delicately gin cured Franschhoek trout and fresh Saldanha oysters to deliciously rich cauliflower & mushroom risotto or Karoo lamb neck with sweetbreads, the artistry of this creative chef takes a bow on every plate.
Influences from chefs abroad are also evident with smatterings of internationally inspired textures and flavours such as kromeski, miso, labneh, dukkah and wasabi all melding seamlessly as understudies to the local ingredients.
Unfettered by the notion of a fixed restaurant menu, Chef Guy champions an ever evolving and dynamic menu allowing for new creations to make their appearance.
Sourcing the one of the best seasonal ingredients and working closely with local suppliers, farmers and fellow chefs is another important aspect of Chef Guy’s food philosophy.
The Restaurant at Grande Provence is open daily for lunch and dinner. The à la carte menu includes a 3-course lunch at R450 per person and a 4-course dinner at R725. The menu offers pairing suggestions for every dish from the wide range of elegant Grande Provence wines. To book your table, call Tel: (021) 876 8600 or email firstname.lastname@example.org.