Organised by Genuine Jersey, the Menu du Terroir runs from 14 May until 29 June 2008 and allows diners to experience the best of Jersey’s seasonal flavours and diverse produce. Last year, 30 venues across the Island vied to create the best Menu du Terroir, which requires entrants to use at least 80 per cent fresh, Jersey produce in their dishes.
Due to the high standard of entries for last year’s competition, Genuine Jersey has added another category. This year ‘hotels’ will compete in their own category. The categories for 2008 are:
- Restaurants and gastropubs
- Cafés and tearooms
Chairman of the Genuine Jersey Products Association, Ken Syvret, said: “Every year we are impressed by the outstanding quality of menus created for the competition – Menu du Terroir really showcases the very best of Jersey produce and culinary expertise. More and more venues are asking to take part, so to reflect this we have added the ‘hotels’ category this year - all we ask is that all dishes must feature at least 80% local ingredients.
“Jersey has a fantastic reputation for quality produce, good customer service and world-class chefs.. This competition celebrates the culinary and farming skills we have in Jersey and is a great way for Islanders and visitors to sample the diversity of seasonal produce and venues across the Island.”
Menu du Terroir is organised in association with Victor Hugo Wines and Laurent-Perrier Champagne. Menus will be judged throughout May and June and the winners will be announced in July.