FOOD & DRINK
a true farm to table restaurant
Words by Katrina Geenevasen Photos by Sean Berrigan
of personality, endless flavour, and plenty of locally-sourced food. The best part? It’s changed up every six to eight weeks (with the exception of a few fan favourites, of course, such as the dishes above). “We are surrounded by countless local producers,” explains Alex Smith, Terre Rouge’s general manager. “There’s plenty of unique produce, dairy, meats, veggies, and seafood. We believe it’s best to support people around you, so you are aware of where everything has come from.” Customers are responsive to the restaurant’s unique take on food, and it’s earning Terre Rouge a place on the world stage. In 2017, it was named as one of the best places to eat in Canada by Oberon Press.
which we are proud to uphold,” says Smith, placing a steaming plate of white wine and garlic mussels (is your mouth watering yet?) on the table between us. “It makes us want to reach a little bit further and see where else we can get our name out there.” It seems they are doing something right; they were listed as one of the top 100 restaurants in the country in 2016 (they were the only restaurant on the island to make the list), as well as one of the top 10 places to eat in Atlantic Canada. While the restaurant’s immense popularity has a lot to do with the fresh, locally- sourced ingredients, there’s another important element contributing to Terre Rouge’s popularity. And her name is Lucy Morrow.
Author Michael Pollan once said, “Serve the kind of food you know the story behind.” It’s a concept many have embraced as of late, and one that Terre Rouge, one of PEI’s top restaurants, has wholeheartedly adopted, as well. Since opening its doors on the island in 2012, Terre Rouge has established itself as one of PEI’s restaurants to watch. Its menu, carefully and thoughtfully developed with the local food movement in mind, is what gets customers in the door at first, but always keeps them coming back for more. Whether it’s the restaurant’s signature mac and cheese (to die for, I assure you), the creamy chowder, or the delectable mushroom toast, the menu is filled with tons
“Being listed in magazines and articles holds us to a certain standard of quality
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www.pei-living.ca WINTER 2017
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