Menu du Terroir

Menu du Terroir - the competition which challenges Jersey restaurants to create a menu showcasing the Island's fantastic produce!

Organised by Genuine Jersey, Menu du Terroir runs from mid-May until the end of June and allows diners to experience the best of Jersey's seasonal flavours and diverse produce. Menus are judged throughout the competition and the winners are announced in July.

What is the Menu du Terroir?

Menu du Terroir celebrates the culinary expertise that we have in Jersey and every year we are impressed by the outstanding quality of menus created for the competition. The only rule is that chefs must create dishes which contain at least 80% local produce.

Dishes on this year's menus ranged from warm spider crab cannelloni with seared scallops and oyster butter to crispy fried belly of Jersey pork with celeriac mash, honey roast apples and La Mare grain mustard sauce. Desserts include lavender pannacotta and raspberry coulis and Jersey lemon yogurt parfait with chopped local fudge.

The competition is a wonderful way for Islanders and visitors to explore the diversity of seasonal produce and dining venues across the Island - I am sure people will be amazed by the wealth of first class food available. We have such a wide range of venues taking part, from small tea rooms to Michelin starred restaurants, that there is bound to be something to savour for everyone. Why not celebrate Island produce and culinary expertise by sampling the very best that Jersey has to offer?

Buoun Appetit!

Ken Syvret MBE
Chairman, Genuine Jersey Products Association

Who won the Menu du Terroir 2008?

Ad-Lib Restaurant has won the Menu du Terroir 2008 with one of the highest ever recorded scores.

The mainly free range and organic menu scored 99.5% beating stiff competition from the Mary Rose and the Green Olive who were also in the Restaurant Category. Ad-Lib’s menu featured carpaccio of Jersey beef with homemade biltong stick, pavé of turbot and organic rhubarb crumble.

The Gardener’s Tearoom at Ransom’s Garden Centre won the Café Category for the second year running, while one of last year’s runners up, the Ocean Restaurant at the Atlantic Hotel triumphed in the Hotel Category. The Pub Category was also won for the second time by the Castle Green Gastro Pub, which was previously awarded top prize in this category in 2005.

Twenty six venues, from hotels to tearooms, battled it out to see who could create the best menu using at least 80% seasonal Jersey produce.  The 2008 competition, organised by Genuine Jersey, was launched in May. Mystery judges, comprising restaurateurs, chefs and food critics, visited the twenty six venues during a six week period.

This year competition was particularly tough in the Restaurant Category. Runners up, the Mary Rose scored 94.5% while the Green Olive scored 93.5%.  Both were awarded judges’ commendations.

Ken Syvret, chairman of the Genuine Jersey, said: “The Menu du Terroir is all about promoting Jersey produce so that diners can enjoy the exceptional quality and excellent taste of products available locally.

“This year’s winner, Ad-Lib not only created a varied and interesting menu using Jersey produce but showed real dedication to the ethos of the competition by sourcing predominately organic and free range local ingredients. I’m delighted by their efforts.”

Who took part in 2008?

( * except Sunday Lunch )

What's In Season during Menu du Terroir?

Vegetables: Asparagus, Aubergines, Beans, Cabbage, Calabrese, Carrots, Cauliflower, Celery, Chillies, Courgettes, Cucumbers, Fennel, Jersey Royals, Leeks, Lettuces, Melons, Onions, Parsnip, Peppers Potatoes, Radishes, Shiitake Mushrooms, Spinach, Spring Greens, Spring Onions, Summer Cabbage, Tomatoes, Yellow Oyster Mushrooms.

Herbs: Basil, Bay Leaf, Chervil, Chives, Coriander, Dill, Lavender, Lemon Verbena, Marjoram, Mint, Oregano, Parsley, Rocket, Rosemary, Sage, Sorrel, Tarragon, Thyme.

Fruit: Gooseberries, Lemons, Raspberries, Redcurrants, Rhubarb, Strawberries.

Fish: Bream, Brill, Chancre Crab, Conger, Grey Mullet, Lobster, Mackerel, Mussels, Ormers, Oysters, Rock Salmon, Scallops, Sea Bass, Sole, Spider Crab, Turbot, Whelks.

Meat: Beef, Chicken, Duck, Guinea Fowl, Lamb, Pork.