Portrait of a chef

Enthusiastic and debonair,Terry Demoget is one of those chefs who live cooking on a daily basis, without putting it on a pedestal, concocting his recipes between two games of tennis or tackling the stoves in a musical atmosphere.

“The most beautiful moments of my life? The births of my daughter and granddaughter and the day I decided to take over the family restaurant,” he assures without detour, recalling that year 2000 when, encouraged by his future wife, he said yes to the Capucines and his gastronomic heritage.

He thus revisits French dishes, lightening the sauces and energizing the flavors. You have to be tempted by his scallops and their velvety pumpkin and truffle oil, his crispy sweetbreads with zingara sauce, passed down for three generations, and taste the joyful simplicity of his fine apple and salted butter caramel tart that regulars of this elegant address ask for without getting tired.