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Michael Broughton’s Terroir restaurant on Kleine Zalze Estate is awarded One Plate status in the 2018 edition of the JHP Gourmet Guide™. The Jenny Handley Gourmet Guide was launched today at The Stack in Cape Town and 21 chefs were “Plated” during the ceremony.

Some of South Africa’s top restaurateurs and chefs are popping the Champagne today as the newly published 2018 JHP Gourmet Guide has just revealed the country’s most loved and respected eateries, according to their ‘Plate’ ranking system. Terroir, the lair of respected Executive Chef Michael Broughton and his brigade of committed chefs and front-of-house staff, was awarded with a One Plate ranking – a suitable show of faith in this popular Stellenbosch Winelands dining stalwart.

According to the JHP Gourmet Guide, a One Plate rank recognises restaurants regarded as having ‘excellent cuisine’, Two Plates is for those that offer ‘exceptional dining that demands a detour’ and Three Plates is for the ‘world class dining destinations worthy of a flight’. Thanks to its One Plate status, devotees and new diners alike are sure to be paying Terroir a visit this season.

With a string of national awards offered to the restaurant in its 13-year existence, a consistent 4.5 (out of 5) vote of excellence on Tripadvisor and a stream of loyal guests, it’s clear that Terroir is well deserving of its superb dining status. The picture perfect position under the oak trees at Kleine Zalze Estate sets a laidback tone as does the daily blackboard menu, peppered with perfectly sauced specialities that reflect Michael’s penchant for Euro-influenced dishes with a pared-down and local twist.

The relaxed atmosphere here however belies an intense commitment to quality and consistency – something Broughton and his team work on every single day. “We are always thrilled when we are recognized as top contenders in the Cape’s culinary climate with stiffer competition each year. We do work hard at it and it really is great when foodies recognize our commitment and dedication to the culinary arts”, said Michael on learning of Terroir’s One Plate status.

Praised for its authenticity and trusted evaluation method, the JHP Gourmet Guide™, was founded by Jenny Handley Performance Management and is a book featuring reviews of over 80 of the best restaurants in South Africa as well as recipes from each establishment. Launched in 2016, the guide was lauded for its integrity by consumers and chefs alike and since its launch, it has already become a serious go to for both visiting and local gourmet foodies and destination diners.

For diners looking to pay Terroir a visit, while the signature, perfectly sauced offerings like the prawn risotto with sauce Americaine or sous vide beef fillet with the most sublime truffle sauce are to be expected, there are plenty of newer taste sensations happening on the menu too.

“This year we have managed to change our menu more frequently thanks to my two trusty Sous-chefs Ruan and Hilde-Lee who have injected a sense of friendly competition in the kitchen as to who can put together the better dish”, says Michael. It’s this commitment to consistent evolution, teamwork and working within the parameters of what produce is in season and available that has always set Terroir apart – and thankfully it’s the diner who is the ultimate winner.

Terroir is open for lunch from Tuesdays to Sundays and for dinner from Tuesdays to Saturdays.