We take inspiration from our French name Terre Rouge or “red earth” by embracing classic French technique with bold, worldly flavours and a focus on fresh, locally-sourced ingredients. 

Overlooking the Pride of Canada Carousel in the heart of downtown Markham, the light-filled restaurant is perfect for private functions, a casual bite, or a rendezvous with friends while indulging innovative dishes, outstanding wines and exceptional service. Classically trained in Shanghai’s Jean-George Restaurant and Toronto’s George Brown College, Executive Chef Forrest Liu brings a wholesome yet playful approach to his evolving contemporary French menu. Ingredients are seasonal and local wherever possible.  Terre Rouge is also Feast On Certified – a movement for restaurants who believe that local Ontario food matters.  Bon appetit!

Please reserve your table online

If your requested reservation time is unavailable, please call (905) 597 5668.

Monday to Friday

Lunch: 11:00 am – 3:00 pm
Dinner: 5:00 pm – 10.30 pm

Saturday & Sunday

Dinner: 5:00 pm – 10.30 pm

Perfect for gatherings

Serving contemporary French-influenced cuisine, Terre Rouge’s main dining room boasts floor to ceiling glass, an open concept kitchen and a green wall leading to the second-floor mezzanine with a sleek, marble bar and outdoor terrace. Ideal for large and small groups, these spaces cater to different group sizes and types, hosting up to 120 for cocktails and canapés or 80 seated for a private celebration.

Catering for a crowd

Terre Rouge restaurant introduces catering for any occasion. From intimate dinners and corporate functions to cocktails and receptions, Executive Chef Forrest Liu and his team have the flexibility to cater food, style and service to impress your guests at your preferred location.
For bespoke event or catering enquiries, please email: General Manager hieu.nguyen@terrerougetoronto.com

Our Team

FORREST LIU

EXECUTIVE CHEF

Born and raised in Shanghai, Forrest found inspiration by the burgeoning local food scene in his hometown. He began his career at a young age at Three on the Bund by Jean Georges, becoming the first-ever intern hired at the Shanghai Flagship.

Forrest was influenced by his mentor Chef Jean Georges Vongerichten, shaping his cooking style. Soon afterwards he worked stints at Jade 36 in the Shangri-La Shanghai under Chef Paul Pairet and Chef Fabrice Giraud. He then moved to Canada for classic training at George Brown College, obtaining his diploma in Culinary Management.

Over the years, Chef Forrest has worked in some of Toronto’s best kitchens including One Restaurant, Canoe, George, Lee Restaurant, Bent Restaurant, Le Select Bistro, Toca at the Ritz Carlton and Carmen’s Steak House. 

HIEU NGUYEN

GENERAL MANAGER

Hieu’s hands-on approach and attention to detail oversaw every aspect of the front of house management at some of the most distinguished restaurants in Toronto including Far Niente, The Fifth, Cru, Fred’s Not Here, Alice Fazooli’s and others. While the restaurant and hospitality industries were never a place Hieu imagined himself, he moved his way up the ranks to the role of General Manager, dedicating himself to learning the ins and outs of the business.

Travel has always inspired and ignited his passion for hospitality. While exploring and pairing a myriad of flavours and wines in  Spain, Hieu recognized the simple satisfaction and understanding of what true hospitality meant — creating a memorable experience.

At Terre Rouge, Hieu is responsible for the day-to-day operations of the restaurant and, above all, ensuring the quality of guests’ experiences.

AARON LAZARIDIS

SOUS CHEF

A Markham native, Aaron graduated from the George Brown College, completing his diploma in Culinary Management Chef School.  He has created menus and managed stations in restaurants across the Greater Toronto area, including Far Niente and Modus Restaurant.

He believes the most flavourful cuisine is made from scratch, with the best, highest quality products, and enjoys learning on every job before he landing at Terre Rouge in 2017.

Over the years, he has become an asset to Executive Chef Forrest Liu while representing Terre Rouge at culinary events across Ontario.

KARAN TSOI

ASSISTANT GENERAL MANAGER

Though classically trained as a Chef, Karan loves nothing more than a perfectly paired wine that accentuates and uplifts the characteristics of a meal.

As a Sommelier herself, she loves discovering new wines and sharing her knowledge with guests, elevating their dining experience. Karan credits her passion for wine to her love of languages. Growing up, she appreciated learning various languages as it translated to her desire for a deeper understanding of cultures. She soon discovered that different cultures relate differently to what they eat and drink. While some cultures may enjoy the language and use of acidity in their wine others may not.

For Karan, understanding the complexity of wine is undeniably fascinating and inspiring, crossing a myriad of subjects from geography to agriculture and linguistics.

Hours of Operation

Monday – Friday

Lunch: 11:00 am – 3:00 pm

Dinner: 5:00 pm – 10.30 pm

Saturday & Sunday

Dinner: 5:00 pm – 10.30 pm

FIND US

162 Enterprise Blvd, Markham, ON

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