Terroir, Restaurant Stellenbosch
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Michael Broughton and Terroir Restaurant
Since opening in 2004, Terroir has quietly become one of the most sought-after gourmet destinations in the Cape winelands, placing Stellenbosch firmly on the culinary map. The restaurant's delightfully informal setting under the oak trees on Kleine Zalze wine farm belies the rigorously disciplined approach to the creative process going on in the kitchen of chef Michael Broughton and his young team.
"Classic pairings, intense depth of flavour and the perfect sauce characterize our constantly evolving chalkboard menu" says Michael. Grounded in classic French cooking techniques, his boldly flavoured food is influenced by the best of what's in season and, where possible, the use of locally sourced ingredients. In keeping with Michael's vision to create "terroir-driven food" matched to wines of the region, the provenance of locally sourced ingredients remains a key focus, from organic strawberries sourced from a nearby farm to fish fresh from the boats in Gordon's Bay.
Travelling widely, reading avidly, eating out and networking with fellow chefs are all part of the on-going "research and development" process for Michael. "Global trends reflect a return to doing the basics really well, and producing lighter, healthier dishes without forfeiting depth of flavour" says Michael. "Tasting menus showcasing lots of little dishes and myriad flavours are still big news, and sous vide cooking is one of the exciting trends we're having fun with in our kitchen right now. For example, instead of slow-roasting a spiced shoulder of lamb, it is vacuum sealed, immersed in a water bath and cooked for 18 hours at a very low temperature. The result is meltingly tender, moist lamb that remains beautifully pink. We serve this with garlic cream, confit tomatoes and potato dauphinoise - delicious!"
Terroir's wine list includes Kleine Zalze's award-winning wines, and a carefully considered, handpicked selection of South African and international labels, all chosen to complement the bold character of the food and, of course, the signature sauces for which Michael has become well known. "If you can't make magic with sauce, then what's the point? For a saucier to make a perfectly balanced sauce takes time, skill and patience. At Terroir, some of our dishes have two sauces as well as a cream or puree to balance the flavours. Each sauce goes through three or four stages of reducing and skimming to intensify and refine the flavours." In each dish, flavours are intensified, layered and balanced to produce an integrated whole that remains true to the star ingredients. "To show restraint, precision and simplicity on the plate is at the core of our food philosophy," comments Michael.
Recent awards include the Eat Out Johnny Walker "Restaurant of the Year 2006", Eat Out Johnny Walker "Service Excellence Award 2006", Eat Out Johnny Walker "Top 10" awards in 2005 and 2006, Wine magazine's Dine "Top 10" restaurant awards in 2005, 2006, 2007 and 2008, and Best of Wine Capitals of the World South African Wine Tourism Restaurant of the Year 2006. As well as the Prudential Eat Out Service Award for 2008 and also voted 3rd Best Restaurant in South Africa at the annual 2008 Eat Out Restaurant Awards.
Terroir is open for lunch and dinner Monday to Saturday and Sunday lunch.
