Oddly placed between Trafalgar Square, Charing Cross and Covent Garden is Terroirs; perhaps not the kind of area that a foodie would dream to eat in. But those who look down their nose at this establishment will be missing-out. Despite the location, the restaurant is not filled with tourists. The regulars here are all sorts of Londoners - business colleagues, friends, even couples on their first date. As for the menu, it’s pure French bistrot.
Starters are designed to be shared with a strong focus on charcuterieCharcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, pates, primarily from pork. . Well-thought-out platters offer great selections of meat, including rillettesRillettes is a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. and different sorts of salami like ventrècheVentrèche is an unsmoked, salt-cured bacon from the Gascony region of Southwest France. Ventrèche is made from pork belly that has been rubbed with salt, spices and garlic before hanging to dry. .
Then for mains, you can carry on sharing with the whole roast chicken a la bière; an unusual recipe which is worth tasting. Everything is fresh and tasty, like the aioliAioli is a Provençal traditional sauce made of garlic, olive oil, and (typically) egg. There are many variations, such as the addition of mustard or, in Catalonia, pears. It is usually served at room temperature. with the hakeHake is a fish from the same family as cod and haddock Fish with white flesh, it has a delicate taste., or tender like the duck cooked medium rare. One problem though, you may enjoy mains so much that you will be too full to order cheese or a desert.
Having said that, the desert selection is certainly more limited, but you’ll still find it hard to make your mind-up. If you’re feeling greedy and want to keep eating, choose the îles flottantes, which is as good as crème brûléeCrème brûlée, also known as burnt cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold. , but certainly not as common.