Derrière

The story

Derrière in Metz – Michelin Recommended Modern Cuisine

A Chef-Led Experience

At Derrière on Rue de la Chèvre, the kitchen expresses modern cuisine through ever-changing seasonal inspiration. The chef invites diners to surrender to a blind-tasting journey: choose "Le temps d'une balade" (four services) or the more ambitious "Le temps d'un voyage" (six services). Each plate arrives as a composed surprise, reflecting the day's best produce and the kitchen's precise technique.

Seasonal Signature Dishes

The à la carte section reveals the kitchen's range. Among the entrées, a pâté en croûte comes with an insert forestier and a bold glace chorizo, while a tomato dish is constructed like a mosaic with basil panna cotta and burrata-basil ice cream. For the main course, the Black Angus beef fillet sits alongside a veal sweetbread heart with morels, and a Racan pigeon shows the kitchen's respect for classic proteins. Desserts follow the same logic: strawberries in multiple textures, a honey dessert with brioche and seasonal fruits, and a chocolate creation with hazelnut and crème brûlée.

Evening Degustation Only

After sunset, Derrière focuses entirely on its tasting menus, reinforcing the chef-driven vision that earned the restaurant a Michelin recommendation. The dining room is air-conditioned, and a summer terrace opens when weather allows. Closed on Sundays, Monday lunch, and Thursday lunch.

At Derrière, the food speaks directly – no gimmicks, just careful cooking built around what the season offers. That clarity, combined with the element of surprise in the blind menus, makes each visit feel distinct.