For its sixth event of 2021 the Bailliage returned to the Grande Roche Hotel in Paarl which has been the scene previously of several grand Chaîne events.

The land at Grand Roche was granted to Hermanus Bosman in the 18th century remaining in the family till 1929. First opened as a luxury hotel in 1992, it has undergone a complete refurbishment by present owners Theresa and Hansie Brits. This imposing historical monument and Paarl institution has been lovingly restored. Many of the original buildings still being used. Once again, this grand old lady is a luxurious international destination.

Now in the capable hands of Chef Kevin Grobler, the sophisticated restaurant at Grande Roche was the destination for our “French Affaire” lunch. Chef Kevin and his wife Inemari had been part of the team at South African Jan-Hendrik van de Westhuizen’s Michelin-starred Restaurant Jan in Nice, France.

Whilst there, Chef Kevin was influenced by typical French cooking to which he gave a South African twist for our themed lunch. He says “the classification of my food style is an ever-evolving feeling and depends largely on my inspiration at the time. Cooking is much more than using the best seasonal ingredients and produce. Cooking is an act of love”.

RECEPTION

Oysters served with Champagne sabayon
Chicken liver en croûte with Port wine jelly and pear
Dauphine potatoes with sour cream and chives
Under Oaks Chardonnay

MENU

Bouillabaisse with crayfish
fennel and marinated celery
Under Oaks ‘Three Twenty’ White Blend

Coq au Vin with crispy ham
marinated white onions, grilled mushrooms
Under Oaks Barrel Select Cabernet Sauvignon

Paris-Brest with dark berry mousse
red beetroot and blackberry sorbet
Under Oaks Malbec

Wines were provided by Paarl winery Under Oaks and were introduced by wine maker Bertus Fourie.

Our members and guests thoroughly enjoyed their deconstructed “French Affaire” lunch in such glorious surroundings.

Barbara Smith
Acting Bailli