quietly become one of the most sought-after gourmet destinations!
Since 2004 Terroir Restaurant in Stellenbosch has been one of the most popular gourmet dining destinations in the winelands. A relaxed venue beneath the oak trees on the Kleine Zalze wine farm is complemented by the efficiency in the kitchen of chef Michael Broughton and his youthful and talented team.
The Classical partnering of rich flavourings and the appropriate sauce exemplify our constantly changing chalkboard menu declares Michael. Exuding traditional French flavours, his food employs the best of local seasonal produce like the organic strawberries from local farms and fresh fish from Gordon’s Bay. Michael strives to prepare ‘terroir-driven food’ served with the appropriate regional wine.
In order to maintain international standards Michael travels extensively, and reads avidly as well as networking with other chefs. 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!’
Kleine Zalze’s award-winning wines and carefully selected South African and international labels complement the sophisticated cuisine and Michael’s excellent signature sauces. ‘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 Restaurant, 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.’
Each dish at Terroir is carefully prepared so that the flavours are maximized to the full whilst presenting a simple dish with layers of texture and flavor. ‘To show restraint, precision and simplicity on the plate is at the core of our food philosophy,’ comments Michael.
Michael Broughton’s initial restaurant, Broughton’s in Parkview opened in 1997 and won the approval of locals. The awards followed including two Eat Out ‘Top 10’ awards. Broughton’s relocated to prestigious Sandton, where popularity followed. In 2003, Michael was appointed executive chef of Mount Grace Country House & Spa Magaliesburg (Owned by the Brand family of the award-winning Cape Grace and The Grace in Rosebank). In October 2007 Michael’s goal of establishing a restaurant in the Cape winelands realized in Terroir, after forming a partnership with Kobus Basson of Kleine Zalze.
‘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 at Terroir Restaurant 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 chalkboard menu of boldly flavoured, classically inspired food is influenced by what’s in season and, where possible, locally grown produce. Michael is constantly on the look out for exceptional ingredients, all of which are essential to his signature ‘deceptively simple’ style of cooking characterized by intense depth of flavour and classic combinations on the plate.
Cost Per Head : R175+
- Cuisine : Cape Provencale, French, South African, Vegetarian
- Ambience : Country, Fireplace, Quiet, Relaxed, Romantic, Wine Farm
- Dress : Smart/Casual
Credit Cards Accepted
Terroir Restaurant Awarded One Plate Status
23 October 2017 - 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 tod...
Terroir nominated for World Luxury Restaurant Awards
18 April 2016 - Terroir has been nominated for the World Luxury Restaurant Awards. Terroir opened in October 2004, and has since become one of the most sought-after gourmet destinations in the Cape Winel...
Stellenbosch, See map
Lunch: Tuesday - Sunday: 12:00 - 14:30
Dinner: Monday: - Saturday: 18:30 - 21:00