Terre et Blé

The story

Terre et Blé in Saint-Rémy-de-Provence: Heritage Grains and Local Brunch

The kitchen and its roots

Terre et Blé in Saint-Rémy-de-Provence builds its brunch menu around a partnership between farmer Henri de Pazzis and chef Mina Kandé. Henri cultivated forty-five hectares of organic wheat across Provence while managing ProNatura, and he hired Mina following her tenure at Double Dragon to work directly with surplus vegetables from Alpilles Bio across the street. This Le Fooding listed venue operates an open kitchen where the team transforms those ingredients without waste. The result is a straightforward lunch service that respects the seasonal harvest.

Seasonal plates and heritage grains

The daily menu shifts depending on what arrives from the neighboring organic shop. Thin rounds of cucumber rest on toasted spelt, finished with sweet chili sauce and crunchy breadcrumbs. A simple fried egg pairs with slow-roasted carrots, eggplant, broccoli, and onion when root vegetables reach their peak. Ripe figs finish the meal with buttermilk ice cream and toasted almonds. Each dish relies on precise heat rather than heavy sauces.

The room and the bread

Ochre walls and reclaimed hardwood floors frame the dining area, while a wood-fired oven anchors the back of the space. Nicolas, Alina, Anne, and their summer assistant knead five regional wheat varieties like Saissette and Barbu du Roussillon using a granite stone mill. They feed the sourdough starter twice daily, letting the dough react to the local climate before shaping and baking. Saturday mornings draw a steady crowd for this relaxed brunch setup, complete with boiled eggs, homemade spreads, and granola.