Alexander Lobrano

"Chef Thierry Laurent serves some of the best terrine de campagne in Paris at this genial new bistro."

Condé Nast Traveller

"The menu isn't restrictively trad, but go ultra-French anyway, with a plate of white asparagus in season, or rabbit terrine."

France Today

"The food is wonderful, including one of the best terrines de campagne in Paris."

Jessica Wan Bielawski

"We decided to order one three-course meal and started with the Terrine de Campagne Maison. It came with one large and chunky slab. Eaten with a bit of bread and a glass of wine, it was a great way to start off the meal."

Helen Andreou

"My kids also enjoy this frowned-upon French delicacy, it came in the usual terrine style with plenty of light crunchy bread and chutney to enjoy, it was delicious as always, melt in the mouth and luscious."

Jess Lacey

"I started with an elegant leek and foie gras terrine, presented like a lovely piece of stained glass. The delicate freshness of the leeks cut through the rich fat of the foie gras, making it a delicate but substantial starter."

Alexis Steinman

"Why does terrine always taste better in Paris? Made in house, this country terrine is remarkably rich thanks to generous nuggets of pork fat. The vinegary, pickled cauliflower and carrots are a lovely, acidic compliment."

Paul Bratone

"Chef Thierry Laurent serves some of the best terrine de campagne in Paris at this genial new bistro."

Donald Edwards

"In contrast to the carpaccio, the terrine was a veritable doorstep of country bluster. An edible cliché of traditional peasant directness and honesty, it’s muscular porky depth bristling like stable boys stubble on a ladies cheek."

Saul Sutcher

"Terrine de Poireaux au Foie Gras: I continue to be delighted by what I've traditionally thought of as unusual foie gras pairings. Here, the baby leeks provided an excellent sweet and vegetal counterbalance to the creamy foie gras mi cuit. The whole thing was encircled by dark green leek fronds which were surprisingly tender."