Use your power to combat climate change and join The Restaurant at Grande Provence Heritage Wine Estate in Franschhoek at their annual Earth Hour dinner, lit up by over a hundred lanterns and candles on Saturday, 19 March from 19h00.
In support of this major international appeal to turn off the lights for an hour between 20h30 and 21h30 in an effort to create awareness for sustainability and conservation, Grande Provence will feature a specially prepared menu signifying their commitment to reducing their carbon footprint and impact on nature.
Visitors who would prefer a daytime experience, can opt for the special Earth Hour lunch.
“Each dish on our Earth Hour menu will be made with sustainably sourced and free range produce, prepared with open fire cooking techniques. As a rule, we use a variety of cooking, smoking, curing and pickling methods to lesson our electricity usage,” says Executive Chef Darren Badenhorst.
An arrival, guests can choose from three starters. For a savoury bite, with a vegetarian option, try Chef Darren’s “bacon & eggs” – a symphony of smoked free range pork belly, wild mushroom ragoût, shaved truffles, 62 degree hen’s egg and pancetta, finished with hollandaise espuma. Butter poached and BBQ lobster with umami quinoa sea sand, kombu pickled courgette and ponzu infused cucumber will definitely offer a luxurious taste to start your dining experience. Chef Darren’s confit guinea fowl and salt cured duck spindle, with mixed bean ragoût, wagyu and estate Shiraz bouillon rounds of the starter selection.
The evening’s menu will include a mouth-watering second course of steamed Saldanha bay mussels and barrel smoked angelfish with toasted nora pepper and buckwheat soba noodle broth, pickled daikon and fermented cabbage slaw.
Go all out with three delicious choices for mains. Taste Chef Darren’s cooking forte with 12-hour sous vide beef cheek with smoked pommes purée, elements of foraged mushrooms, confit pearl onions and porcini shiraz jus. For a seafood twist, order his farmed cob, with aerated coconut laksa, pickled courgette, fermented black garlic and smoked Mozambique crab butter. If you are in the mood to trying something different, order “Fool’s truffles” – carrot and pine nut purée with charred cauliflower gratin, comté baked rosa tomatoes, ice pickled radish and vineyard sorrel.
For dessert, enjoy a seductive “chocolate forest” of 80% hazelnut pot au crème with tonka bean semifreddo, Madagascan vanilla poached shimeji mushrooms, crunchy pistachio brittle, a whiff of white chocolate snow and apple moss. And for something completely different, tuck into “Apple tarte tatin meets Waldorf” – an array of crystallised walnuts, baked allspice apple, celery and apple frozen mousse and vanilla macaroon, with cinnamon glaze and a citrus cube.
The Earth Hour menu costs R395 (lunch) or R695 (dinner) per person. To book, contact The Restaurant on Tel: 021 876 8600 or e-mail firstname.lastname@example.org. The evening starts at 19h00 for 19h30 and guest will receive a glass of bubbly on arrival.
Located in Franschhoek, the heartland of South African wine country, Grande Provence Heritage Wine Estate embraces true South African wine heritage, excellent food at The Restaurant and luxury accommodation at The Owner’s Cottage and La Provençale. Part of The Huka Retreats, Grande Provence also offers guests The Winery, The Jonkershuis, The Gallery, The Sculpture Garden and The Shop. For more information visit www.grandeprovence.co.za, Facebook.com or Twitter @grande_provence.