News Article - Michael Broughton – Terroir Restaurant
If we look at global trends, food has become a major part of fashion, restaurants are all about the “packaged experience” from reservation through to the coffee and petits fours. Purity, authenticity and origin of ingredients are what it’s all about on the plate these days.
“Global food” is the new buzz word used by many food enthusiasts and critics alike, meaning that the chef draws on multiple styles and various cultural flavours from around the globe when compiling a dish or menu. With this in mind, chefs are still becoming more aware of sourcing their ingredients locally and keeping true to their “terroir “.
I still believe food should not be fiddled with (or tortured for that matter) or embellished for the sake of it. Every item on the plate should have a reason to be there and have a function - what you put on the plate is as important as what you leave off. I see the sous-vide method of cooking here to stay as it has revolutionized the way we cook the tougher cuts of meat, as well as the more luxurious and tender parts of the animal.
I still believe in producing excellent sauces with every dish, this has become a hallmark of my cooking and really adds depth to a dish.
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