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.