The Grande Roche Hotel in Paarl has put a deliciously different twist to its menus this winter.
Executive chef Roland Gorgosilich knows that the key to a really good menu is consistency and quality. With the new menu, he has risen to the challenge of providing low season dishes which are delectably fresh and use only the best local ingredients.
When I am planning a menu, I don’t look at trends. For me it is far more important to produce the finest quality foods, and to ensure that the guest has the most memorable dining experience.
The Michelin-trained Gorgosilich is renowned for his skilful blending of the best of South African and European style cooking. Each lovingly-crafted dish showcases three or four different cooking techniques, making each plate a visual and sensory delight.
Bosmans Restaurant at the Grande Roche is one of the few places where you can experience a true flambée, so don’t miss the Gamba Flambée with its herb flavoured jasmine rice, Mediterranean vegetable confit and herb oil.
The six course tasting menu is a symphony of surprises. Just two examples are the Pan fried sea scallop which is accompanied by jus glazed frog legs and bacon dust and the Sous Vide Springbok loin is a medley of colours and flavours with pancetta-broccoli purée and marinated figs.
If you go for the three or four course menus, be prepared to make some difficult decisions. How does one choose between one mouth-watering course and another? The answer is surely to enjoy the elegant fine dining that the Grande Roche has to offer more than once over the winter season.
Directions to Bosman’s Restaurant
Grande Roche Hotel
Plantasie Street
Paarl
7646
Call 021 863 5100
