Terre Rouge, downtown Markham’s first French inspired restaurant

The ambience is sleek, warm, and sophisticated. From floor-to-ceiling glass to a polished marble open kitchen area, and a green wall leading to a second-floor dining area, this space is great for private functions, a casual bite, or a place to dine out with friends while indulging in innovative food, outstanding wine, and excellent service. Classically trained at Three On The Bund – Jean Georges Shanghai, and educated at George Brown College in Toronto, Executive Chef Forrest Liu uses a modern approach to fusing culinary cultures with a focus on flavour. His style is elegantly simple, fun and delicious, catering to many palates by offering Snake River Farms wagyu, fresh seafood, and locally-raised duck. Chef is committed to using the finest ingredients to prepare his wholesome yet contemporary French-inspired dishes, ensuring each course is outstanding, both in taste and presentation.  Terre Rouge Craft Kitchen is a Culinary Tourism Alliance (CTA), Feast On “Certified Taste of Ontario” recipient.



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


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


Dinner: 5:00pm – 10.30pm

Perfect for gatherings

Celebrate with your guests in the light-filled restaurant, featuring two levels, an outdoor terrace, and a bar perfect for cocktail events. Terre Rouge’s main dining room with floor to ceiling glass overlooks the Pride of Canada carousel and open plan kitchen. Above the main dining room is the second floor mezzanine with access to the outdoor terrace and bar. All spaces are suited for seated or cocktail events.

Catering for a crowd

Terre Rouge delivers exceptional experiences with premium food and beverage catering across the Greater Toronto area, ranging from intimate dinners and corporate conferences to cocktail events and feasts.

Plan your event

For private dining, cocktails, weddings, special functions, or corporate event enquiries, please email General Manager, hieu.nguyen@terrerougetoronto.com

Our Team



Born and raised in Shanghai, Forrest is often inspired by his childhood memories and the different world cuisines that took on the Shanghai food scene. He began his career at a young age, interning at Three on the Bund by Jean Georges, becoming the first ever intern hired at the Shanghai Flagship.

Mentored in Jean Georges Vongerichten’s back of the house, Forrest was deeply influenced by his mentor’s cooking style, shaping his technique that brought him to a stint at Jade 36 in the Shangri-La Shanghai, working under Paul Pairet and Fabrice Giraud. Shortly after, Forrest decided to move to Canada to complete the Culinary Management Chef School at George Brown College. After graduating, his passion on providing seasonal, quality food only grew as he worked for some of the most renowned kitchens in Toronto including One Restaurant, Canoe, George, Lee Restaurant, Bent Restaurant, Le Select Bistro, Toca at the Ritz Carlton Toronto, and Carmen’s Steak House.

As Executive Chef at Terre Rouge, Forrest pays homage to traditional French technique, fused with the energy of Shanghai while using the freshest, local ingredients.



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 in service and front of house teams, ascending to the role of General Manager, where he is dedicated to learning the ins and outs of the business.

Now an industry veteran, he fondly recalls the moment casual work transformed into a passion. Whilst travelling across Spain, Hieu selected seafood from a raw bar for his meal paired with Albariño wine, leaving him with 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.



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 landed before starting 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.



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


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


Dinner: 5:00pm – 10.30pm


162 Enterprise Blvd, Markham, ON

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