Join Grande Provence for a gourmet dinner this Easter Weekend, on the evenings of 22 and 23 March.

With winter on the way, executive chef Jacques de Jager will prepare a modern yet refined French-style menu with hearty ingredients such as braised meat, mushrooms and creamy sauces.

Feast on terrine of game and foie gras with sauce gribiche and raspberry dressed mesclun, corn-fed beef fillet with oxtail ravioli, wilted spinach, pickled shitake mushrooms and horse radish foam, or apple parfait with white chocolate pave, Calvados jellies and yoghurt sorbet.

The estate will also be running a 12 + 1 wine special – buy a mixed case of 12 Angels Tears Pink or White and receive an extra bottle free of charge.

The Restaurant at Grande Provence
Grande Provence Estate, Franschhoek
Call 021 876 8644
www.grandeprovence.co.za