Appreciate your heritage at Grande Provence | 9Lives
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Marié and I were fortunate enough to be invited to Grande Provence to experience their new Heritage Tasting Menu, and it certainly delivered!

Chef Marvin Robyn Grande Provence

Chef Marvin Robyn is passionate about his culture and heritage, and this comes through in his latest menu. When I first heard that we would be experiencing a heritage menu, I was expecting bobotie, chakalaka, melktert and koeksisters — and I was almost right, but not quite.

South African diners will definitely know the flavours in each of the dishes, but these aren’t your traditional traditional foods. As we sat down at the table, we were treated to mosbolletjies and plaasbotter, as well as bobotie samoosas, and cheese and biltong churros. The flavours are reminiscent of Sunday lunch with my Afrikaans family, but the way the food was prepared and presented is miles ahead — jammer, Ouma!

Next we were treated to thinly shaved ox tongue served with sweet mustard (just like granny used to make) and pickled mustard seeds. If the idea of eating tongue makes you squeamish, don’t worry; the meat is shaved paper-thin, so there’s no need to stress! Next up, we were treated to two fish courses, namely smoked snoek with fish kaiings and Kabeljou with herringboontjie purée and white grapes.

Grande Provence kudu rump

After the lighter meals, we were treated to a perfectly cooked lamb rump with morogo and my all-time favourite, kudu rump with mieliepap and a chakalaka and buchu purée. I’ve always been a big fan of game (what Afrikaans girl isn’t?), and the kudu was absolutely divine. After all these savoury dishes, it was time for dessert — South African style!

Grande Provence milk tart

Rounding off the Heritage menu perfectly was a mini milk tart (cut in half because “that’s how they do it on Instagram,” according to Chef Marvin) paired with naartjie ice cream. The ice cream was perfectly velvety and more delicious than the best naartjie I’ve ever had. And the milk tart… the milk tart! The filling was smooth and delightfully cinnamony, with a perfectly crispy crust keeping it all together. And just when I thought I couldn’t eat a single bite more, out came the cream horns and koesisters! Marié, being from up north, had never had a real, Capetonian koesister — soaked in syrup and dipped in coconut, it’s like nothing else on earth!

If you’re a South African, you will find your heritage represented in the food in Grande Provence’s new Heritage menu, and if you’re not from around here, you’ll be taken on a culinary journey through South African cuisine, so there’s no reason not to book your table today!

Head over to their website for more info, to see the full menu, and to book your spot.


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