The story
Opened in 2017, Kitchen Ter(re) is the third restaurant from chef William Ledeuil. Its name carries a double meaning: ter for third, terre for earth. The project grew from an encounter between Ledeuil and Roland Feuillas, a farmer and baker from Cucugnan in southwestern France. Together they developed six types of pasta made with ancient grains—small spelt, hard wheat, Roussillon awned wheat, Khorasan wheat—selected for their nutritional qualities and low gluten levels.
In the kitchen, chef Diego Coca handles the dentelle, coquillette and girolette with a flair that marries Italian tradition and Asian inspirations. The pastas are dressed in tailored bouillons, a signature of Ledeuil’s approach. A verbena and lemongrass Thai broth with white asparagus and peas, or a dentelle pasta with octopus and arugula green curry, show how this modern cuisine plays with texture and acidity. From starters to desserts, the ingredients and condiments that define the Ze Kitchen Galerie DNA appear in every dish.
The dining room is luminous and colorful, with blue wall seats, terrazzo tables, and 1950s-inspired paintings by artist Daniel Humair. The space was designed by architect and scenographer Roel Stassart. A small terrace offers outdoor seating for warmer months.
Kitchen Ter(re) earned a Michelin Recommended distinction, reflecting the consistent quality of Ledeuil’s project. It stands on Boulevard Saint-Germain in the 5th arrondissement, a short walk from Maubert Mutualité.
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The great William Ledeuil (Ze Kitchen Galerie, KGB) is once again spreading his well-traveled pastafarinism in his third modernist spot (electric blue benches, terrazzo tables, works by Daniel Humair…). In the kitchen, chef Julien Jéquier (who used to work at Le Cinq and L’Écrin) takes this pasta made with heirloom flour milled by the Aude miller Roland Feuillas on a first-class trip to Asia. The day we went for lunch, we struggled to choose between roasted escargot in garlicky parsley butter, faithfully accompanied by new potatoes and a watercress coulis, topped with a lemon and caper condiment, and tender chard-kimchi ravioli, taken to the next level with an explosively flavorful date and yuzukosho topping, paired with melt-in-your-mouth fennel and button mushrooms (the latter won out). Followed by kamut coquillettes pasta (which were almost overcooked) with shiitake mushrooms, spinach and kimchi, given a twist with the addition of a mushroom essence vinaigrette and added texture from a lovely garlic crumble topping. The praise-worthy grand finale? A giant gianduja chocolate lava cake with praline ice cream and a crispy tuile. // Vic Beretton FEELING THIRSTY? A short but smart selection of wines: a menetou-salon from the Domaine Minchin (€10 a glass), a Brouilly from Georges Descombes (same price), a Saint-Émilion grand cru from the Château La Fleur Pourret (€74 a bottle), a Burgundy Côtes Salines from the Gueguen family (€50)… PRICE: Set menu €32-37 (weekday lunch), à la carte €56-60.
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