Terroir is a true gem of West Vancouver! As soon as you are seated in their modern, sleek restaurant a sense of serenity flows over you. Whether you're seated inside or on their lovely deck overlooking the Pacific Ocean there is a place for everyone at Terroir!
Our adventure started with a lovely Rotari Trento Brut Rosé which went perfectly with a couple appetizers recommended by our lovely hosts: Zucchini Parmesan Carpaccio and a Seared Albacore Tuna. I rarely eat zucchini, but the combination of it with the cheese and a light smattering of oil and I ate almost the whole plate. Much to the chagrin of my zucchini loving dining partner. The tuna was fresh and delicious, lightly kissed with the perfect sear job.
Rotari Trento Brut Rose | Mezzacorona | Trentino, Alto adagio
Zucchini Parmasen Carpaccio
Seared Albacore Tuna | Warm fennel salad, cipollinni onions, olives, crispy artichokes, roast garlic & parsley sauce
We cleansed our palates between courses with a lovely Pineau des Charest from Chateau de Monifaud. It's a delightful French aperitif and did the job perfectly and then the fun really started! Out comes, unbeknownst to us as we left everything up to Chef Kassan's, one of my favourite dishes: bone marrow! Expertly prepared and so flavourful. We always enjoyed a delicious pork belly, think bacon's overweight, delicious cousin, and paired beautifully with a robust Pinot Noir from the Meyer winery in BC's beautiful Okanagan Valley. Rounding out the dishes was a sublime Potato Gnocchi, the best over had in my life, with venison ragu and paired with a Barbera d'Alba, one of favourite Italian wines!
Pineau des Charentes | Chateau de Monifaud Vieux Pineau | France
Bone Marrow
Pork Belly paired with Pinot Noir | Meyer | Okanagan Valley
Potato Gnocchi | Venison Ragu, Crispy Sage, Saffron Pecorino, Cocoa Nibs, paired with Barbera d'Alba
Already wobbly as we sat back in our chairs, dessert would be next. Can we handle it? Ought we? We didn't get a chance to answer as a dessert platter glided silently to our table: Dulce de Leche, Chocolate Tart, Poached Pear, Biscotti and a lovely Chateau de Bourgogne. We ate almost all of it even given our now food pregnant frames and thanked Chef Faizal Kassam on our way out and had a lovely conversation about the direction of the relatively new Terroir, had a nice tour and some behind the scenes tidbits. Terroir is divine and we will definitely be back!
Dessert Platter
Pot de Creme | dulce de leche
Chocolate Tart | Pistachio Brittle, Rosewater Cream
Chateeau de Bourgogne | Cassis Poached Pear, Burnt Almond Biscotti
Words: Scott Allan
Photos: Jenn Chan