Classic and creative French menu combining bold flavours with fresh, locally-sourced ingredients.
An evolving contemporary French menu that is wholesome yet playful, with ingredients that are seasonal and local wherever possible. Above all, Terre Rouge is 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.
Special Hours from Janaury 2 – 15 dinner service only.
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
Catering for a crowd
Our Team
FORREST LIU
EXECUTIVE CHEF
Born and raised in Shanghai, Forrest found inspiration by the burgeoning 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.
Above all, Forrest was influenced by his mentor Chef Jean Georges Vongerichten, shaping his cooking style and technique. Soon afterwards he worked stints at Jade 36 in the Shangri-La Shanghai under Chef Paul Pairet and Chef Fabrice Giraud, and 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 as well as 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
