26 venues, from hotels to tearooms, are taking part in the annual competition organised by Genuine Jersey. The rules stipulate that all entrants must use at least 80% seasonal Jersey produce. Dishes on this year’s menus range 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.
Menu du Terroir will officially be launched by the chairman of Genuine Jersey, Ken Syvret. Free tasters will be available, prepared by the 2007 competition winners. There will also be a local fish and seafood cookery demonstration by Mark Jordan, the head chef of the Michelin starred Ocean Restaurant at the Atlantic Hotel.
Ken Syvret said: “Menu du Terroir really showcases the very best of Jersey produce and the Island’s outstanding culinary expertise. The competition is now in its fifth year and we are delighted to have so many chefs taking part and creating such mouth-watering dishes.
“We are thrilled to be launching Menu du Terroir 2008 in a fitting venue like the Fish Market. I would like to take this opportunity to thank all the chefs who are preparing such wonderful dishes for this launch event and our sponsors for providing the champagne.”
Menu du Terroir is organised in association with Victor Hugo Wines and Laurent-Perrier Champagne. The competition runs from 14 May until 29 June 2008. Menus will be judged throughout May and June and the winners will be announced in July.