Back to basics
In a neighborhood saturated with upscale neo-bistros, Terre stands apart: understated décor, thrifted tableware, recyclable and reusable takeaway containers, charcoal-filtered water, and a shared composting space. For chef Hugo Richier, who was trained in some of the most sophisticated culinary establishments in Paris, Terre is a “return to his roots,” serving updated, seasonal takes on old-fashioned French cooking at affordable prices. Don’t be fooled by Terre’s understated appearance; everything about this laid-back neighborhood bistro has been carefully thought out to align with Richier’s environmental values: fresh, farm-to-table ingredients, meat products sourced from farms with extensive livestock farming practices, and eco-friendly practices to limit food waste. For Richier, environmentalism is much more than a buzzword; it’s a matter of ethics, of “falling asleep with a clear conscience.” And with Terre, Richier putting his eco-friendly dreams to good work.
- Menu starter, main course, dessert at 17€
- Author: Florence Valencourt
- Photos: Arthur Crestani
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