Friday, February 26, 2016

Grand Provence Harvest lunch

Grand Provence Harvest Menu
Assorted estate breads and butters
Italian burrata salad, rosemary and parmesan shortbread, aged balsamic emulsion
Sous vide free range coronation chicken
Franschhoek trout gravadlax, smoked beetroot aïoli, wild rocket
Deconstructed west coast lobster cocktail, mayonnaise espuma, peppery micro herbs
Beetroot pickled baby carrot and quails egg salad, foraged vineyard herbs, wild mustard pods, fermented exotic mushrooms, mixed sprouts
Mains
Live action Mediterranean seafood station - a selection of fresh sustainable seafood prepared with your selection of spices
Thai butternut and roasted chickpea curry, traditional accompaniments
18 hour Indonesian braised organic pork belly
Slow braised Karoo lamb neck, rosa and saffron tomato ragout
Poached Turkish apricots, toasted almonds and sultana pilaff
Desserts
Individual Wild berry Pavlova, hazelnut Chantilly cream
Interactive Ice cream station, sugar cones, Mauritian vanilla ice cream with various toppings
Chocolate truffles

The crayfish cocktail, very popular with Lynne
Chalkboard menu
Table decorations
The starter salads
Delectable Trout Gravadlax. Love the contrast of the orange trout with the purple beetroot aioli
The roasted almond sprinkled Coronation chicken that Karl said was a special recipe they developed
Oh so creamy Burrata salad topped with rosemary shortbread on baby tomatoes 
Soft boiled quails eggs on mixed beets and baby carrots topped with foraged vineyard herbs
A selection of fresh bread rolls
Sticky 18 hour Indonesian braised organic pork belly
Poached Turkish apricots, toasted almonds and sultana pilaff
The vegetarian option: Thai butternut and roasted chickpea curry
Slow braised Karoo lamb neck, rosa tomatoes and saffron ragout
Long queues as there was so much to choose from. It was an impessive spread
Prawns on the seafood station. We found them a bit mushy, probably frozen too long.
Frying with onion, two pans on the go
Music was provided by Stanislav Angelov, who serenaded us with lovely French and continental tunes
John loved this guest's T shirt
Grande Provence Executive Chef Darren Badenhorst
Entertainment for the children was a good magician who also made balloon animals
He couldn’t do a cat for Lynne, so she got a rabbit. John got a rather phallic looking sword
Then it was time to help yourself to dessert. This was the ice cream station where we tasted our first ever popping candy. It messes with your mind. You expect it to pop in your mouth but it pops loudly in your brain.
Small individual fruit pavlovas
Chocolate brownie crumbs

A child's delight. And some adults too
There is a very good art gallery with some exceptional pieces, well worth a visit
A last view of the vineyards, some rather old vines. A marvellous fun filled day with great food and wine, thank you to all at Grande Provence

© John & Lynne Ford, Adamastor & Bacchus

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