A passion for local produce, engaging with fellow chefs and the energy of the South African food scene are the crux of the new style of food created at The Restaurant at Grande Provence by Executive Chef Guy Bennett.

 

“Modern South African” is how Chef Guy, who has been leading the Grande Provence kitchen brigade at this Franschhoek Heritage Wine Estate since late last year, describes his cooking style. 

MODERN SOUTH AFRICAN CUISINE THRIVES AT GRAND PROVENCE

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.  

 

 

“I dislike menus that stay fixed for more than one season and encourage my chefs to bring forward their ideas. We change our dishes constantly incorporating new ingredients and produce that become available as the seasons change,” says Chef Guy, who likes to tweak things up menu wise to keep himself and his team energised and creatively stimulated.

 

Sourcing the best seasonal ingredients and working closely with local suppliers and farmers is another important aspect of Chef Guy’s food philosophy: “I like to know where the produce comes from, who grows it and how they go about doing that. I need to know what I’m working with and that ethical practices were involved.”

MODERN SOUTH AFRICAN CUISINE THRIVES AT GRAND PROVENCE

Engaging with artisanal suppliers and fellow chefs also fuels his creativity: “We are always bumping information and ideas off each other which inspires me. I am excited about the South African food scene and proud to be part of it,” he adds.

MODERN SOUTH AFRICAN CUISINE THRIVES AT GRAND PROVENCE

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 reservations@grandeprovence.co.za.

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