For those old enough to remember, American chef and television personality Julia Child is credited with introducing French cuisine to North America. She famously told her audience that anything was better with butter – lots of it.
How things have changed. At West Vancouver’s innovative, French-inspired restaurant, Terroir Kitchen, executive chef and proprietor Faizal Kassam is offering up perfectly executed and simply divine dishes that are also healthy. Sounds like an oxymoron? Non!
Terroir Kitchen is the face of modern French-inspired cuisine. Having said that, Faizal also features Mediterranean gastronomy with nods to Italy, Spain and North Africa.
All the ingredients, save the olive oil, vinegars and some cheeses (the superb burrata is flown in from Southern Italy once or twice weekly), are locally sourced and, as much as possible, sustainable. “I get my fresh Ocean Wise fish daily and all of the meats are free-range and antibiotic free,” he notes. “I change a few dishes on the menu once a month based on the seasonality of the produce."
Terroir is known for its shared plates, many of which have become fan favourites: the crispy pork belly with smoked cauliflower puree and lentils is sublime; the potato gnocchi with venison ragu, crispy sage, saffron pecorino and cocoa nibs is stunning; and the juicy bone marrow is wonderfully balanced by apple, parsley, capers and pickled pearl onions. “The potato gnocchi is adapted from a 100-year-old recipe given to me by a former chef,” adds Faizal.
For those looking for heartier fare, Terroir Kitchen also offers bigger plates, such as roasted elk, half chicken, grilled skirt steak and catch of the day. Vegetarians, you haven’t been forgotten – the winter squash is chock-full of earthy deliciousness.
