A contemporary French restaurant that takes inspiration from Canada’s luscious bounty and rich ‘red earth’
To offer excellent quality food for our customers during this difficult time, Terre Rouge now reopens for takeouts!
Please visit and follow our Instagram page for the most updated menu options.
Thank you for your love and support!
Terre Rouge serves an evolving menu highlighting fresh produce that is Canadian-sourced whenever possible. Every ingredient is meticulously brought together to create an exciting take on contemporary French cuisine. While Executive Chef Forrest Liu’s technique is French with modern influence, some of his dishes—like his duck leg, and signature black cod—reflect his Asian roots. Additionally, the bar serves up a playful selection of delicious cocktails, both alcoholic and zero-proof.
Above all, the warm and sophisticated ambience makes for an elegant respite in downtown Markham. That said, Terre Rouge is the perfect contemporary French dining establishment for a romantic tête-á-tête, rendezvous with family and friends or private party.
Bon appetit!
Kindly 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
Most importantly, menus can be customised from a selection of signature prix fixe or ordered a la carte.
Catering for a crowd
Our Team
FORREST LIU
EXECUTIVE CHEF
Chef Forrest began his career at a young age at the prestigious Three on the Bund by Jean Georges.
He was influenced by his mentor Chef Jean Georges Vongerichten’s contemporary French cooking style and technique, which lead to stints at Jade 36 under Chef Paul Pairet and Chef Fabrice Giraud. Subsequently, with years of experience within contemporary French kitchens, Chef Forrest moved to Canada and attended George Brown College where he obtained his diploma in Culinary Management.
Over the years, Chef Forrest has worked in some of Toronto’s best restaurants 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.
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, Sous Chef Aaron graduated from the George Brown College, completing his diploma in Culinary Management. Over the years, Aaron has created menus and managed stations in restaurants across the Greater Toronto area, including Far Niente and Modus Restaurant.
He believes the most flavourful contemporary French dishes are made from scratch, using high-quality and locally-sourced produce. Aaron is a passionate chef who is always eager to delve deeper into French cookery.
Since 2018, Aaron has become an asset to the Terre Rouge team, representing the restaurant 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 accentuating the characteristics of a meal.
Learning to become a Sommelier, she loves discovering new wines and sharing her knowledge with guests, while 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.
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
Wednesday – Sunday
Takeouts: 12:00 PM to 8:00 PM
Monday & Tuesday
Closed
