The French wine bar presents new dishes from Burgundy, plus classic faves, all paired with the finest wines from the region
Known for its artisanal cheeses and top-notch wine selection, Terroirs by LQV is a go-to spot for drinks and intimate dinners highlighting seasonal French ingredients.
Recently, the wine bar has placed the wines and flavours of Burgundy in the spotlight, with the theme leading up to the first edition of La Paulée (HK$788/person), a grand dinner banquet on Thursday, 15 June 2023 that’s set to mirror the famous event that takes place in Burgundy each year. During La Paulée de Meursault, each guest is tasked with bringing a bottle of wine (preferably Burgundy) that is then communally shared over a extravagant luncheon and dinner. Besides being one of the largest parties in the world, this special event marks the end of the grape harvest in the region.
The classic French dishes
Along with the classic artisanal cold cut platter (HK$248 for large; HK$478 for extra large) and homemade pâté en croute (HK$138) that are kept permanently on the menu, the beef steak tartare (HK$220) makes an appearance for summer. Terriors by LQV uses hand-cut Salers Angus beef by E Fouillard that’s gently mixed with fresh herbs and condiments like mustard to give a tangy kick to each bite. The homemade duck-fat crisps add a further savoury touch.
The simple fresh endive salad (HK$148) is a summery starter that pairs well with a dry glass of white wine. There’s a mix of textures on the plate with the addition of fig, roasted walnut and buttery Brie de Meaux. A light white wine vinaigrette dresses the salad, complementing the sweet flavours of the cheese and fig while adding some tart notes to balance the creamy Brie.
While bread and butter are served with dinner, I recommend ordering the cheese gougères (HK$98) – a Burgundy speciality – as a carby add-on to your meal. These fluffy, cheesy choux balls made with raclette fermière are extremely addictive.
The cordon bleu (HK$290) and confit duck parmentier (HK$168) are best shared – they’re both rich and decadent – paired with a bold, dry glass of white or a medium- to full-bodied red.
The cordon bleu is crumbed chicken breast rolled with truffled ham and cheese, topped with a cream sauce made with Maison Clarance tarragon mustard. The mustard adds a delicious zing, helping to cut through the richness.
The parmentier is a traditional French casserole featuring layers of meat, potato and cheese – the Gallic equivalent of shepherd’s pie. At LQV, the parmentier is elevated, made with confit duck from La Maison Samaran in Toulouse layered with potato purée and baked with a cheesy crust. I felt the duck was a little too dry around the edges for my liking, however, the baked cheese topping adds a nice, chewy texture.
Instead of a sweet dessert, we recommend ending this big French meal with Terriors’ full artisanal cheeseboard (HK$850), particularly if you’re dining with a group. It comes with a premium selection of both soft and hard cheeses, lavender honey, raw butter and toasted sourdough.
Terroirs by LQV offers a lovely, laid-back atmosphere with a range of both light and hearty classic French dishes. The diverse range of Burgundian wines adds to its appeal.
Where: 3/F, 1 Lyndhurst Terrace, Central
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.