Going Grande in Paarl

Travelling towards the Cape Winelands, I headed straight to Paarl, the biggest town in one of the Cape’s most picturesque regions. It is here that you’ll find Grande Roche, a name always written in gold as the hotel reflects what this colour represents: glamour.

I turned the car engine off and made my way to the reception. After a quick check-in, my luggage was taken through to my room and I was shown around the property. The rooms are housed in historic, large white buildings with thatched roofs. Pathways snake through beautifully manicured gardens, with blossoming flowers in every shade of pink and purple dramatically contrasting the lush greenery.

The spa and gym are situated by the tropical setting of the pool. Guests can grab a soft black robe and a swimming towel on their way to the sun loungers surrounding the large, clear blue pool. This section is enclosed by white walls, with an ornate statue at one end, adding a dramatic and old-world feel to the space. Just beyond the walls the Paarl Mountains provide a dramatic backdrop.

I made my way to the Terrace Suite, my home for the evening. The room opens up directly onto the vineyard, with a perfect patio area to spend a relaxing evening watching the sun dip below the horizon. Inside, a bottle of wine and a delicious cheese platter awaited me in the lounge area. The bedroom is grand, with a spacious double bed, another TV (the other is in the lounge) and plenty of cupboard space. At the end of the room is a window with views of the vines – just the nicest view to wake up to, I thought.

Grande Roche’s hospitality is focused on creating the very best for guests.

The on-site restaurant, Viande, is a fine-dining experience equally adored by hotel guests and visitors. Greeted by the light of several chandeliers, an ambiance of glamour sets the tone for the evening. Black tables and chairs are neatly dressed and await patrons. The decor of the room is further accented with the use of freshly cut indigenous flowers from the surrounding biome. The fynbos also gives the room a delicate scent before the delicious smells from the kitchen start to entice your senses.

Viande primarily focuses on meat, celebrating it in all its glory. The restaurant aims to produce a line of sustainability throughout. As such, it has its own kitchen garden in the works, and every effort is made to support local producers.

At the helm of the kitchen is Chef Pete Goffe-wood, a well-known personality in the culinary world and a former Masterchef judge. Viande aims to provide a nose-to-tail-dining experience, tempting palettes with meat, while also offer a range of veggie and fish options for those after a slightly lighter meal.

The waiters attend to your every need. It feels inherently South African, especially when the mini vetkoek arrive, along with cheese puffs, paired with butter and a scrumptious beef lard. The starter options are extensive and include from bone marrow and steak tartare for the meat lovers, to the fattoush and risotto as vegetarian options. I settled on the pale ale-steamed West Coast mussels and couldn’t contain my excitement as the large bowl arrived, steaming with deliciously fresh mussels.

The mains menu was just as tempting and included a wide range of meats. Carnivores will be more than satisfied with options ranging from certified Karoo lamb to T-bone, venison, pork and chicken. I opted for a classic: seared rib eye steak with pomme frites and bearnaise sauce served in a miniature pot. The steak arrived cooked to perfection exactly as I requested: medium.

Almost bursting at the seams and extremely satisfied with the meals and portions, I opted to have my dessert brought to the room. I walked back through the gardens, ran a bath and slipped into the gown and slippers laid out from the turn-down service. Just then, I heard a knock on the door. A woman appeared with notice of the weather for the next day and to invite me to a complimentary yoga session in the morning. Shortly after, my dessert arrived.

The dessert menu is seasonal and this time of year, inspired by summer days. Options include cheesecake, profiteroles, panna cotta and sorbet. I chose the Viande Tropicana Icecream Sundae. Served in a bowl, the bottom layer was creamy and soft on the palette, with a dollop of vanilla ice-cream on top and a tropical sorbet of sorts. It was a burst of flavours, from the first to final mouthful.

After a day of restorative relaxation, I hopped into bed. Looking around the room, I was content – this was everything that a local getaway should be. It felt authentic, not only for the visitors from faraway lands, but for South Africans too.

Grande Roche’s attention to detail – from the gold-embroidered gown and slippers to the inclusion of hot chocolate in the minibar drinks selection – makes staying here a memorable experience. A retreat here will leave you feeling entirely satisfied – with good food and happy memories.

For more information, please visit www.granderoche.com.