The art of contemporary cuisine encourages the use of the freshest local ingredients that are in season, and a simplified preparation that allows for flexibility. Located in Franschhoek, the heartland of South African wine country, Grande Provence Heritage Wine Estate embraces true wine tradition and excellent contemporary cuisine at The Restaurant.
Executive Chef Guy Bennett selects the finest, most outstanding ingredients and prepares them to the utmost of his ability, adding only items that accentuate their character without imposing on, or masking, the original flavour. Chef Bennett’s evolving and dynamic presentations at The Restaurant are unrestricted by the notion of a fixed menu.
This Capetonian’s passion for cooking began in his mother’s and grandmother’s kitchens and beside the braai with his father. He favours light, fresh / rich dishes that let the produce chosen and elements incorporated do the talking: ‘I’m not a huge fan of smoke screens and magic. I work towards creating a platform where diners can put the rest of their lives on pause for a few hours and experience an amazing setting with great food, wine and good company.’
Chef Bennett’s creations are influenced by his surroundings, resulting in beautifully presented yet uncomplicated dishes embracing a wide taste spectrum. From light, delicate Gin-Cured Franschhoek Trout and fresh Saldanha Oysters to rich Cauliflower & Mushroom Risotto, or Karoo Lamb Neck with sweetbreads, the artistry of this chef is evident on every plate.
Touches of internationally inspired texture and flavour are often included, such as kromeski, miso, labneh, dukkah and wasabi. All meld seamlessly as understudies to the local ingredients.
This seasoned chef has worked alongside some of Cape Town’s most celebrated culinary masters, such as Michael Deg, Bertus Basson, Reuben Riffel and top pastry chef, André Steyn. ‘Cooking with passion, day after day, bouncing ideas off my mentors and watching guests enjoying our food, have made me the chef I am today,’ says Guy Bennett. Connecting with fellow chefs has been a life force on his culinary journey: ‘Unity breeds a passion to keep pushing, and to strengthen SA’s food scene on the global map. We push each other to create great food.’
The menu offers pairing suggestions for every dish from the wide range of elegant Grande Provence wines. Part of the internationally acclaimed Huka Retreats, Grande Provence also offers guests luxury accommodation at The Owner’s Cottage and La Provençale. Other attractions include The Winery, The Jonkershuis, The Gallery, The Sculpture Garden and The Shop.
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