Chef Michael Broughton’s Terroir restaurant on the Kleine Zalze estate in Stellenbosch was recently awarded One Plate status in the 2018 edition of the JHP Gourmet Guide. The guide, in its second year, was launched last week and 21 chefs were “Plated” during the ceremony.
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’.
Its picturesque setting under the oak trees, and laid-back country vibe 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.
The JHP Gourmet Guide™, was founded by Jenny Handley Performance Management in 2016 and is a book featuring reviews of over 80 of the best restaurants in South Africa as well as recipes from each establishment.
On the Terroir restaurant menu, Michael says “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.”