Terra

Run by Arthur Jourdan, Robin Stucki, and Alexandre Marie, Terra sits at the crossroads of conviviality and contemporary French tradition. The restaurant's kitchen, guided by chef Allan Gillery Pavard, focuses on seasonal ingredients transformed over a wood fire grill, with each dish crafted for sharing at the center of the table.

Signature plates include grilled leeks with cacio e pepe, confit cuttlefish with Périgord truffle and cauliflower cream, and substantial options like barbecue-grilled monkfish or farm pork from Béarn with cabbage and morel sauce. The dessert list features combinations such as citrus sablé with yuzu curd and brownie with jasmine cream and ginger. Terra’s natural wine selection numbers over a thousand labels, curated to pair thoughtfully with the ever-changing menu, reflecting a dedication to both discovery and craft.