Terrine, a French-California brasserie, opens next week -- with, yes, terrines


A “French-inspired, California brasserie focusing on seasonal ingredients.” Where have we read this before? Except that Terrine Restaurant, which opens Dec. 12 on Beverly Boulevard, actually fits the bill.

Years ago, restaurateur Stephane Bombet (@FrenchyFoody to his Twitter followers) ran nightclubs in Paris and St. Tropez. More recently, here in L.A., Bombet helped open Faith & Flower, Picca and Mo-Chica. Terrine is the first solo venture of his Bombet Hospitality Group.

Also from France, Francois Renaud (Tasting Kitchen, Palate Food + Wine) is Terrine’s managing partner and wine director. Renaud will be curating a French-heavy wine list, including 15 wines by the glass. The wine cellar, located in the main dining area, will store up to 1,000 bottles.


Check the French part of the equation.

The chef is Southern California native Kris Morningstar, who lately cooked at Ray’s Stark & Bar at LACMA and has appeared on Esquire TV’s “Knife Fight.” Morningstar also cooked under Suzanne Goin and Joachim Splichal.

At Terrine, Morningstar will be serving, paté de campagne, (“With a name like Terrine, we better have paté,” said Morningstar), house-made boudin noir, charred radicchio and persimmon salad, octopus with toasted broccoli, and financier aux prunes with bitter almond ice cream and salted almonds. California seasonal ingredients: check.

Ryan Wainwright (Tasting Kitchen) will be heading up the bar program, pouring his own interpretations of classic cocktails such as a Honeysuckle, made with aged rum, lime and honey.
Bombet and Renaud were also in charge of designing and transforming the former Pane e Vino space, which includes a back patio that seats 64.

Entering from the garden, oxblood leather banquettes now line the right wall below large, aged mirrors. The main dining room seats an additional 60.

The space has an exposed whitewashed brick wall, and a large picture window is at the center of the copper and marble bar, offering a view into the kitchen — which includes a large wood-burning oven on the right.

“The goal was not to build a classic French brasserie in L.A.,” said Bombet. “We tried to imagine what a brasserie would be like if it would have been created in L.A. and not Paris.”


So, yes: definitely a brasserie. With all the adjectives verified, now it’s time to see if it all works on the plate.

Terrine is set to open Friday, Dec. 12 and is currently taking reservations.

Terrine, 8265 Beverly Blvd., Los Angeles, (323) 746-5130,