If I had to assign a middle name to chef William Ledeuil, it would be “Inventive.” Few Parisian chefs working today can claim his depth and breadth of creativity, not to mention originality. With his unique passion for all things Asian – be they ingredients, cooking techniques such as steaming or his major respect for dense, full-flavored bouillons – he has set himself apart from those who seem to do no more than follow a trend.

The new Kitchen Ter(re), his third Left Bank restaurant, follows on the success of Ze Kitchen Galerie and Ze Kitchen Galerie Bis. Ter(re) continues his Asian flavor preoccupation– from green curries and coriander, to citron caviar, ginger and varied seaweed – but now artisanal pastas have been added to Ledeuil’s list of preferred specialty ingredients. After discovering a range of rare pastas made from ancient, stone-ground grains by miller and baker Roland Feuillas in France’s southwest, Ledeuil figured out a way to weave them into his already international approach.

Kitchen Ter(re) is not a pasta restaurant, nor an Asian restaurant but another convincing William Ledeuil endeavor. The restaurant is casual, with a brief menu that may include just four starters, four or five main pasta courses, and a trio of desserts. Go as a group of four and you can pretty much sample every delicious, inventive bite on the menu.

As an eternal lover of raw, marinated fish, I jumped on the marinated white fish – dorade – a burst of springtime flavor on a grey Paris day, colorful pinks and a sprinkling of green herbs, the explosive crunch of the little grains of citron caviar, punctuated by a welcome hit of fresh ginger.

Ledeuil moves more towards an Asian approach with his Thai beef bouillon, a dense, full-flavored broth teamed up with cubes of foie gras, quince, mushrooms, and of course sprigs of coriander. The pastas here – all tiny dense shapes – are first quickly blanched, cooled, then cooked off not in water but in various bouillons, giving each pasta a unique depth of flavor

I would not have thought I’d fall in love with a chocolate dessert that includes the powerful soybean paste, miso, but in Ledeuil’s hands and with the addition of coffee, the dessert achieved a dense, fully chocolate flavor. Try, too, the honey ice cream paired with squash, passion fruit, and coconut.

There’s a lovely Burgundy Aligoté wine of the list: The grape’s depth and personality make it a fine match of Ledeuil’s full-flavored fare.

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