Terroir is a restaurant within the picturesque outdated city of Utrecht with an intensive wine record and a weekly altering à la carte menu. For starter (15-17 euros), in between (18-21 euros) and fundamental course (25-30 euros) there’s one vegetarian, one fish, and one meat possibility, with some further meat choices for the principle course. The wine record isn’t solely in depth, but in addition has very affordable markups, so you possibly can order a pleasant bottle with out breaking the financial institution.
We opted for this Chassagne-Montrachet and selected 3 times fish to go together with the wine. It was nice that the sommelier/waiter may inform us what the assorted wines had been like. As a result of even when what a Chassagne-Montrachet is mostly like, it’s unimaginable for most individuals to understand how the wines from completely different producers and vintages have turned out. This wine turned out as marketed, and was decanted to convey out it’s potential regardless of its youth. The wine had nice minerality and size, and its evolution throughout the night labored very nicely with the development of dishes.
As starter we had barely cooked mackerel with vichyssoise (chilly leek and potato soup) with terragon oil, pickled herring, and croutons. Vichyssoise generally is a bit bland, however the terragon oil made it attention-grabbing. The mixture with the mackarel labored very nicely, and the croutons supplied a pleasant crunch.
The in between course was tub gurnard with kale, mushrooms, and a dashi of smoked fish bones. The fish had been grilled briefly, so it had the smoky taste of the grill marks however was barely cooked. That was excellent, as a result of such a fish is definitely overcooked after which dry. The dashi was very flavorful and actually labored with the kale. The mushrooms supplied some good chunk.
The principle course was monkfish with white beans, a Riesling beurre blanc sauce, leeks that had been scorched after which steamed, and codium seaweed. The monkfish had been pan fried in butter and was completely cooked. The leeks had been properly candy. A part of the beans had been pureed and velvety, one other half supplied texture. The seaweed regarded good however the taste was not very attention-grabbing. The beurre blanc tied every little thing collectively and labored very nicely with the Chassagne.
For dessert we opted for traditional crepes suzette: pancakes with a Grand Marnier and orange sauce. As a substitute of vanilla ice cream it was served with tonka bean ice cream. It was paired with a glass of good Sauternes.
On the web site it’s said that Terroir serves good high quality seasonal produce in traditional preparations with a contemporary twist, with actual flavors and love for the artwork of cooking somewhat than frills. It is a very correct description. The meals was very nicely ready and flavorful and traditional however actually not boring. I choose traditional any day over unique however missing in taste or with mixtures which can be unique however don’t work or the place presentation is extra necessary than taste. The service was impeccable (though it was a gradual Monday evening) and the wine record is great. Really useful, particularly for wine lovers!
