Michael Broughton started cooking in Johannesburg, opening his first restaurant, Broughton’s, in Parkview in 1997 to critical acclaim. The locals loved it, and awards soon followed including two Eat Out ‘Top 10’ awards. He later moved Broughton’s to upmarket Sandton, where he continued to build a name for himself and his classically inspired food. In 2003, Michael made a bold move to Magaliesburg, as executive chef of Mount Grace Country House & Spa (then owned by the Brand family, who also owned the award-winning Cape Grace and The Grace in Rosebank). Michael’s dream of starting a restaurant in the Cape winelands became a reality in the shape of Terroir, which opened in October 2004, after forming a successful 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 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.
