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William Ledeuil's third restaurant, with a pasta-focused menu.
Who’s it for? Mediterranean-style pasta fiends – or south-east Asian noodle nuts.
What should I order? Blésetto: spelt risotto with squid, Japanese aosa seaweed and a shrimp Tom Kha sauce
There’s no airs and graces at Kitchen Ter(re), William Ledeuil’s third restaurant, where dishes are truly spectacular. Miller Roland Feuillas’ pasta comes in old-fashioned shapes with funny names (think girolette and dentelle de Cucugnan), and is complemented by chef Bruno Laporte’s top produce.
The well-designed three-course lunch menu is only €30 and includes blésotto: spelt risotto with squid, Japanese aosa seaweed and shrimp Tom Kha sauce. It's rich, coconutty and flavourful, with a generous hit of Thai basil and dill.
Don’t miss the starters either – Ledeuil’s trademark rich and fragrant soups, like the beef consommé with chunks of Iberian pork and wild mushrooms. Desserts include honey ice cream with squash, coconut and passion fruit coulis.
26 boulevard Saint-Germain
|Transport:||Metro: Maubert-Mutualité, Cardinal Lemoine|
|Price:||Three-course lunch menu €30, evening menu around €50.|
|Opening hours:||Tue-Sat midday-2.30pm, 7-10.30pm.|