Bistro at Grande Provence
The Bistro is a casual, yet contemporary eatery and the perfect destination for anyone in pursuit of a top-tier Cape wine farm experience but with meals taken in a more relaxed, family-friendly atmosphere.
Having said that, it doesn’t compromise luxury for accessibility, and we found the service exceptional, the tables beautifully decked, and the décor striking the perfect balance between casual and sophisticated.
Our Head Chef Marvin Robyn designed an easy-style simplistic menu that caters to all.
The Bistro at Grande Provence Franschhoek is just next door to the garden sculpture, gallery, and outdoor wine-tasting area. Children are welcome to play in the open grass area.
With laid-back, unpretentious decor, the food is exactly that. Farm fresh produce and Bistro-style dishes are just what your taste buds are dying for. If you are after wholesome, freshly made gourmet fare, then you will be pleasantly surprised.
Seasonal Opening times:
Kindly note that tables are only held for 15 minutes.
Monday - Sunday:
Breakfast: Mon - Sun: 09h00 - 10h30 (last Seating) - Kitchen closes at 11h00
Light Lunches from: 12h00 - 16h00 (last Seating) - Bistro closes at 17h00
Please note: A non-refundable R100 pp cover charge is applicable to confirm bookings. The deposit payment is deductible from the final bill on the day.
Groups of 15 guests or more will be presented with a 2 or 3-course set menu. Reduced selections must be done prior to the group arrival date. Full pre-payment will be required to confirm group bookings. Costs exclude drinks, gratuity and a set-up/ coordination fee.
To book, contact reservations@grandeprovence.co.za OR call +27 21 876 8600.
Group Bookings/ Functions: events@grandeprovence.co.za
We kindly inform you that this is a cashless estate. Unfortunately, we are unable to accept cash for purchases or tips.
Head Chef Marvin Robyn
Chef Marvin Robyn, with his passion in the culinary world brings Grande Provence a whole new look into Bistro style dishes. Creating each dish with a unique balance of flavours and textures. From presentation to your Taste Buds, one would without a doubt taste the Summer crisp in each dish.
Before joining the Grande Provence team towards the end of 2018, he gained valuable experience working with leading chefs in a number of top Winelands restaurants including Delaire Graff, Cuvée at Simonsig, Equus at Cavalli Makaron at Majeka House. Marvin who worked with Chef Lucas Carstens for six years, first at Cuvée and later as sous chef at Makaron, still considers him his mentor today. On the international front, he cites London Michelin chef Marco Pierre White as a source of culinary inspiration.
As an avid fisherman, Marvin loves working with fresh seafood above all else. In his free time when he’s not cooking up a storm in the Grande Provence kitchen, you’ll find him surf fishing off the beach or fishing from the rocks. He also loves catching up with his chef friends, sharing ideas and exploring new horizons.
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