Michael Broughton started his cooking career in Johannesburg, opening his first restaurant in Parkview, Brougton’s, in 1997. It quickly became a favourite amongst locals and won critical acclaim, other awards soon followed, including two Eat Out ‘Top 10’ awards.
He later moved Broughton’s to Sandton where him and his brand continued to grow. 2003 saw him take up the head chef position at the Mount Grace Country hotel and Spa in Magaliesburg and Terroir, Kleine Zalze’s award winning restaurant was established the year thereafter.
Terroir’s menu is inspired by chef Michael Broughton and evolves with the changing seasons. He describes the food as ‘deceptively simple’.
Just a few short weeks ago I was lucky enough to dine at the award winning Terroir restaurant and it is a dining experience not soon to be forgotten.
The interior is warm and uncomplicated which is much like the service. And although we arrived for lunch on a rather cold winters day and we thought not many would be venturing out, the restaurant was soon bustling and full, a testament to the fact that a seat at Terroir is in high demand, and for good reason…
From the moment the bread is served to the table one knows that they are in for a heavenly food experience. It was a fight just to see who got more of the gloriously decadent pate’s which were served, and then the starters arrived and for me time stopped…just a little.
I opted for the prawn risotto dish and the smells emanating form the plate made me want to dig immediately and yet the beauty on the plate made me want to simply stare at it for as long as I could. The rice was cooked beautifully and was delicately creamy, it was surrounded by a light chilli oil and langoustine foam, then topped with a pile of the most perfect prawns.
Dish two for the table was the braised beef cheek with potato puree’, broccoli, whole beetroot and a rich reduction. A balanced and beautiful dish both comforting to the palate and pleasing to the eye.
For the main affair we decided to indulge in the dry aged Sirloin with Maitre’ d Hotel butter and pan roasted baby potatoes with a side salad. Uncomplicated and pretty much perfect, a dish where the ingredients speak for themselves, but where you know it was prepared with such care so as to allow them to do so. Now whilst we didn’t make it to dessert simply due to full bellies and the promise that we’d return within the next few weeks the dessert menu does boast options such as an Artisan cheese plate, apricot and vanilla compote with fruit bread, a trio of sorbets or ice-creams and a chocolate layered palette with pistachio, orange and caramel, to name but a few. And simply after reminding myself of what there is on offer as far as sweet things go, I think Terroir may just see my return sooner rather than later.
In case you were still wondering if a visit to Terroir is worth it, I thought I should mention that it has featured in the Eat Out ‘Top 10’ awards for 8 of the 10 years that it has been in the running, and after my dining experience I can confidently say that it’s not very hard to see why.
