Kitchen Terre

Clean-lined establishment, where the vegetal cookbook and agrumes on the back of the menu immediately catch the eye. The dishes are artful and many techniques are used, high on flavour with little to no take advantage of dairy. The quality of cooking is excellent. At kitchen terre, they really master playing with all five flavours, the importance of umami and of chewing well. We do miss some non-alcoholic drinks like ferments or unsweetened juices. Still, are happy with the progress & evolution: one more radish for chef Julien Jéquier and his team.