Once at the restaurant we were glad we had reservations. The restaurant was full and while we were seated we noticed several parties walking away following an unsuccessful impromptu attempt to secure a table for lunch. Although the interior of the restaurant was attractive and there was plenty of indoor seating, the day was so pretty and the terrace setting so outstanding that we chose to sit outdoors in the garden adjacent to the interior dining room. From our corner table we could see the property gardens and vineyards and in the background the imposing nearby Klein Dassenberg Mountains. The entire garden terrace was filled with other guests who, like us, decided to take advantage of the weather to eat outdoors.
Our three-course lunch was made special through a combination of well prepared and tasty food paired with house wines made on the property which enhanced the flavors of the dishes, a stunning garden setting, and attentive service. Chef Peter Tempelhoff had the perfect touch.
His dishes were light when they needed to be and bold when the occasion called for it. The flavors in each dish were in harmony with the overall concept and came together to surprise and delight us. Since we visited the Grande Provence Estate, Chef Jacques de Jager took over the restaurant kitchen. We thoroughly enjoyed our lunch at the Grande Provence Restaurant and look forward to sampling Chef de Jager’s cuisine the next time we are in the area.
Executive Chef Peter Tempelhoff was the chef when we were there. Soon after our visit, Chef Tempelhoff departed and was replaced by Chef Jacques de Jager.
Handicapped Access The bathrooms were designed to be suitable for physically impaired guests. The restaurant, The Tasting room and The Jonkershuis welcomed guests in wheel-chairs.
Location In the village of Franschhoek in the Cape Wineland
Opened-Renovated The restaurant was established in 1694 and the most recent renovation took place in 2004.
Owned Alex Vanherren and a European consortium, part of Huka Retreats which includes Huka Lodge and Dolphin Island, owned the restaurant.
Pastry Chef Nicki Wells
Restaurant Manager Julian Smith
Size There was seating for about 80 guests in the 655 square meter restaurant. There were 30 employees including 17 waiters and 13 kitchen staff.
Type Of Restaurant Continental with a strong South African influence
Meal From the Starters we sampled Tian of prawn and avocado with king crab mayonnaise and fermented ginger jelly, green apple foam; Home cured salmon gravid lax with crème fraiche and keta, buckwheat blinis; and Terrine of chicken, sweetbreads and foie gras with fine green bean salad and estate chutney, hazelnut dressing. Between the starters and the Mains the chef sent a nectarine sorbet to cleanse our palates. For Mains we had Orange glazed sea scallops with creamed endive, baby fennel and tortellini, citrus buerre blanc ; and Seared springbok fillet with fondant potatoes, celeriac puree and mushrooms, cherry scented springbok jus. For dessert we had Warm Belgian chocolate fondant with peanut butter ice-cream, honey comb and Rooibos tea bavarois , peanut glass. The staff matched our dishes with the house sauvignon blanc, chardonnay and shiraz all of which we enjoyed.
Reservations Required The day we were there the restaurant was full and we were glad to have planned our visit in advance.
- Grande Provence Estate
- PO Box 102,
- Main Road,
- Franschhoek 7690
- Western Cape,
- South Africa
- + 27 (0)21 876 8600
- + 27 (0)21 876 8601