Terre
Castlemartyr, Ireland
⭐2 Stars
The Experience
From Michelin Guide
Inside the Manor House of this breathtaking resort, you’ll find this equally glorious restaurant. The kitchen team provide a warm welcome before regaling you with a procession of original and elaborate snacks which more than hint at the supreme quality of the tasting menu to come. The striking and sophisticated dishes showcase the best of the local larder alongside more international flavours which highlight the chef’s time in Asia; the sauces are superlative. Dishes are finished off at your table in the elegant dining room – a fitting touch for an experience to remember.
Unique Things
From Visitor Experiences
1. Fusion of Classic French Cuisine with Southeast Asian Influences
Terre’s menu uniquely combines traditional French cooking techniques with vibrant Southeast Asian flavors, creating exotic ingredient pairings and unexpected flavor combinations that reflect Chef Vincent Crepel’s international experience.
2. Multi-Sensory and Immersive Dining Experience Including Chef’s Table and Kitchen Tour
Guests begin their meal with champagne and snacks at the chef’s table inside the open kitchen, followed by an exclusive tour of the kitchen’s dry-aging fridges and fermentation rooms, offering a rare behind-the-scenes glimpse into the culinary process.
3. Commitment to Sustainability and Local Craftsmanship
Terre embraces a zero-waste philosophy, repurposing ingredients at every stage and developing an on-site greenhouse. The restaurant also features bespoke ceramics, locally crafted furniture, and collaborations with Irish artisans, highlighting a deep connection to the region’s natural beauty and craftsmanship.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Terre in Castlemartyr reflect a fusion of the finest Irish seasonal produce with French culinary techniques and Asian influences. Key ingredients include:
Otoro Tuna Belly: Featured in a signature dish paired with radish, trout roe, and toasted Irish kelp, this ingredient highlights Terre’s emphasis on premium seafood and the use of local Irish kelp to add umami and texture.
Irish Kelp: Used toasted alongside seafood, it brings a distinctive Irish coastal flavor and complements the Asian-inspired elements in the dishes.
Blue Lobster and Stone Crab: Served as exquisite appetizers with champagne, these shellfish showcase the luxury and freshness of the local Irish larder, setting the tone for the multi-sensory dining experience.
Wagyu Beef: Another highlight in the appetizer selection, Wagyu beef represents the restaurant’s commitment to premium quality ingredients and intricate flavor layering.
Turbot: Prepared with miso vermouth, jasmine caviar, and rose oil, turbot exemplifies the blend of French technique and Asian flavors that define Terre’s cuisine.
These ingredients are significant as they embody the restaurant’s philosophy of connecting land, sea, and people through a sophisticated culinary narrative that marries Irish produce with global influences, particularly from Southeast Asia and the Basque region. The dishes are crafted to be visually captivating and complex, reflecting Chef Vincent Crepel’s international experience and French training.