Veering from the typical French bistro trend, Eric opened Le Terroir (30 Thai Van Lung, D1; Facebook: Le Terroir) as a French country kitchen dining space that celebrates provincial French cooking while giving it a slight twist.
Le Terroir Saigon (Le Terroir is a French word meaning from the terrain, soil, land, ground, earth) serves dishes such as Bouchée à la Reine duo (VND105,000; savorychicken and seafood Vol-au- vent in a puffed pastry with a rich creamy sauce),
pan seared salmon (VND205,000; two large salmon fillet served with vegetables and creamy dill sauce) along with pastas, risotto and decadent desserts such as Japanese green tea pudding and chocolate fondant made with Valrhona Coeur de Guanaja .
The wine list here is an oenophile’s dream with over 200 labels in stock from Australia, California and Chile to Italy, Germany and Spain, along with everything in between.
The restaurant is on two levels with a small terrace in the ground floor.
