The Grand Roche in Paarl has new owners, undergone a big renovation to the luxury suites and has reopened its doors with a brand spanking new restaurant .‘Viande’ which means meat in French is the brainchild of Pete Goffe-Wood, and feels exactly like a restaurant Pete should be doing. The restaurant is absolutely beautiful with the contemporary interiors perfectly matching the on-trend nose-to-tail menu. If there is one thing Pete knows how to do brilliantly, is to cook a piece of meat.
I had a quick peek into the kitchen, which is state of the art and required no update from its former Germanic owners. Dry ageing meat in specially imported fridges, smoking and curing will all be happening in this space to produce delicious dishes for the menu. Joining onto the restaurant is the gorgeous Viande bar where brandy will be the star. Decked out with a gigantic brass counter and cosy couches, this is the perfect spot for a pre-dinner cocktail or after-dinner drink.
And while the revamped property looks forward to welcoming locals and travellers again, the upgrades are only just beginning. Further renovations are underway for the Studio Suites, and future projects include upgrades to the top-tier Stable Suite, and the development of a luxury spa facility.
I was invited to what turned into a very lively and convivial media launch on Wednesday and it was delicious from the beginning to the end. I can highly recommend Viande and I personally cannot wait to go back.
Home smoked line fish, fennel & citrus sald, tarragon creaad
Gnocchi, veal sweetbreads, mushrooms & hone cured bacon
Roasted lamb ribeye, baked aubergine, tomato, cream & basil
Viande ice cream sundae
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