As soon as this invite came into the office, I snatched it. I’ve never eaten at Terroir, but have always wanted to, given that everyone who does returns with tales of deliciousness. I can now confirm that these reports are true… both the food (in this case, the very reasonably priced Autumn menu) and Michael Broughton the chef are, indeed, delicious.
The setting
It doesn’t hurt to have Kleine Zalze as your backdrop, does it? I was surprised by the rustic quality of the restaurant though; I had imagined a much schmancier, shinier place – not sure why; in fact it’s perfectly ‘earthy’. The slightly laidback feel made me instantly at home, and once I had spotted the chalkboards, I was positively relaxed. I do like a chalkboard menu, me.
My lunch company – Graham Howe, Kim Maxwell, Carolyn Frost and Lise Manley – were warm and interesting, which, of course, raised the entire meal up a notch.
The food
It’s not a fluke that Michael is Albert Roux’s favourite SA chef. Some of us cook, some construct, and others just make flavours sing. A parsnip and vanilla soup, some gnocchi with a Gorgonzola and Grappa sauce, confit duck, mizo-glazed fish (sous vide), sirloin on pearl barley risotto… I’m telling you, even without the best sticky pudding of my life, if you’d leant in close, you’d have noticed I was purring.
It’s also worth mentioning that Michael is responsible for Chef Caro’s favourite meal of all time, an oxtail risotto. Me? Funnily, that gorgeous little soup hasn’t left me.
The wine
While Kleine Zalze is best known for its Chenins, our wine Editor Cathy tells me they also make a lovely dry rosé made interestingly enough from Gamay Noir and some elegant reds. Their whites are are also very good value at the bottom end, so stock up your trolleys.
Their Wine Ambassadors campaign also sounds quite fun – so check that out.
Price range
The autumn special is a goodie – R165 for two courses and R195 for three.
Perfect for
Most occasions. If I had to pick one, I’d say an impressive first date. Well, it would impress ME.