The story
Kitchen Ter(re) sits at 26 boulevard Saint-Germain in Paris 5th, where William Ledeuil's modern cuisine draws on Asian flavours and bistro-style pasta. Le Fooding lists the restaurant in its 2026 guide, and the kitchen's main draw is pasta made from ancient grains.
The restaurant has served this pasta since 2017. It grew out of a partnership with Roland Feuillas, a farmer and baker from Cucugnan, and the two developed six traditional shapes milled from small spelt, Khorasan wheat and Roussillon awned wheat. These grains were chosen for their nutritional qualities and lower gluten levels. The dentelle, coquillette and girolette arrive in broths that borrow from Italian and Asian cooking.
The cargolette comes with shrimp, broccolini, tom kha and a matcha sauce. The dentelle de Cucugnan pairs with octopus and a green curry, while steamed dumplings of Swiss chard and mushroom carry a kimchi and papaya condiment. The dessert list includes a gianduja with praline ice cream and crispy feuillantine. The Smart Green Guide gives the restaurant four radishes for 2026.
Blue wall seats and terrazzo tables sit beneath 1950s-inspired paintings, and the walls carry works by Daniel Humair. The space was designed by Roel Stassart. A small terrace is open for sunny meals, where guests can order cocktails and juices alongside the plates. Lunch is offered as a set menu from Tuesday to Friday, priced between 33 and 38 euros.
Recognition
Ambience
Details
History
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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