salifemag
- Oct 3, 2018
- 1 min read

New Summer dishes grace the table at Grande Provence.

Chef Guy Bennett of The Restaurant at Grande Provence has tweaked his summer dishes with his signature modern South African flair by introducing new seasonal flavours and lighter textures at this landmark Franschhoek eatery.

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.

“We change our dishes constantly incorporating new ingredients and produce that become available as the seasons change,” says Chef Guy.

His passion for local produce is evident in his new starter of gin and citrus cured Franschhoek trout, adorned with a fresh salad of pak choi, radish and sour cream. His new yellowfin tuna starter has a flavourful oriental twist of tataki, daikon, braaied jalapeňo and avocado cream.

For his main course, Chef Guy has introduced a new cured duck leg confit served with sweet potato dumplings, saltana and Chinese cabbage, and a refreshing apple chutney to lift the flavours.

His choice addition to the summer dessert line-up is a dreamy yet ever-so-light Valrhona éclair and macadamia crumble served with a dollop rooibos ice cream.

The Restaurant at Grande Provence is open daily for lunch and dinner. The menu offers pairing suggestions for every dish from the wide range of elegant Grande Provence wines.