Mystery judges are poised to descend on the 28 restaurants, cafes and pubs around the Island which are competing to create the best menu using local produce. The judges will critique the seasonal flavours and quality of the ingredients, only revealing their identity after they have sampled the Menu de Terroir.
Organised annually by the Genuine Jersey Products Association, in association with Victor Hugo Wines and Laurent-Perrier Champagne, the contest is running between May and September in a record number of establishments this year.
Genuine Jersey chairman, Ken Syvret, said: “We couldn’t have asked for a better response from the Island’s restaurants and pubs. Their support means that the Menu de Terroir is being enjoyed by locals and visitors to the Island who are sampling the very best flavours that Jersey has to offer.”
The Menu de Terroir aims to showcase the finest local ingredients. The Island’s chefs are encouraged to put their culinary skills to the test by creating a menu which extensively features Jersey produce, ideally in the region of 80 per cent. The concept is based on the practice of many restaurants in France where a regional menu – a ‘Menu de Terroir’ – is offered alongside other general menus.
The mystery judges have already been briefed on the stunning diversity of seasonal produce which is available throughout the Island at this time of year. For example, Genuine Jersey estimates that more than 100 varieties of vegetable are produced by their members and Island growers during the summer months.
Judging culminates in September when a renowned food writer and critic will visit Jersey to take stock of the judges’ comments and feast his own eyes on the competition. He will announce the winners on 18th September at a ceremony.
Organised annually by the Genuine Jersey Products Association, in association with Victor Hugo Wines and Laurent-Perrier Champagne, the contest is running between May and September in a record number of establishments this year.
Genuine Jersey chairman, Ken Syvret, said: “We couldn’t have asked for a better response from the Island’s restaurants and pubs. Their support means that the Menu de Terroir is being enjoyed by locals and visitors to the Island who are sampling the very best flavours that Jersey has to offer.”
The Menu de Terroir aims to showcase the finest local ingredients. The Island’s chefs are encouraged to put their culinary skills to the test by creating a menu which extensively features Jersey produce, ideally in the region of 80 per cent. The concept is based on the practice of many restaurants in France where a regional menu – a ‘Menu de Terroir’ – is offered alongside other general menus.
The mystery judges have already been briefed on the stunning diversity of seasonal produce which is available throughout the Island at this time of year. For example, Genuine Jersey estimates that more than 100 varieties of vegetable are produced by their members and Island growers during the summer months.
Judging culminates in September when a renowned food writer and critic will visit Jersey to take stock of the judges’ comments and feast his own eyes on the competition. He will announce the winners on 18th September at a ceremony.
