Terre

Chef Hugo Richier's approach to cooking at Terre is refreshingly straightforward: source exceptional seasonal ingredients from local producers, treat them with respect, and let their natural flavors speak for themselves. This philosophy results in cuisine that feels both familiar and exciting—dishes rooted in French bistrot tradition but executed with a modern sensibility and unwavering commitment to quality. The menu changes with the seasons, ensuring that what arrives on your plate represents the best of what's currently available. Richier's cooking style is generous and unfussy, drawing inspiration from grandmother's recipes while incorporating contemporary techniques and presentations. You'll find classics like carré de côte de cochon prepared with precision, grilled skate wing that showcases the chef's skill with seafood, and a chocolate moelleux that has become something of a signature dessert. Vegetarian diners receive special attention at Terre, with daily plant-based options that go beyond token offerings. The caponata d'aubergines demonstrates Richier's ability to create satisfying, flavorful vegetarian dishes that stand proudly alongside the meat and fish preparations. Other notable dishes include leeks vinaigrette—a simple preparation that relies entirely on ingredient quality—and a chocolate-coffee mousse that exemplifies the restaurant's approach to desserts: classic flavors, expert execution, no unnecessary complications. The restaurant's Écotable certification reflects a genuine commitment to sustainable, local, and seasonal cooking. This isn't just marketing—it's a fundamental aspect of how Richier approaches his craft. The menu features sharing plates that encourage a convivial dining style, with dishes like supreme de volaille (chicken breast) and grilled tuna prepared for the table to enjoy together. Starters range from 11-14€, main courses from 23-25€, and desserts at 7.50€, while the lunch menu offers exceptional value at 17€ for three courses. The wine list, befitting a restaurant with bistrot roots, offers carefully selected bottles that complement the seasonal menu without breaking the bank.