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A food truck restaurant is getting a new location in downtown Boise.

Rémi Courcenet and Nate Whitley have created Terroir, a food truck that offers a rotating menu of dishes made from local ingredients and producers, such as sturgeon croquettes, country pate banh mi and lamb kefta. The food truck is parked next to Telaya Wine Co. in Garden City and is open Wednesday through Sunday.

The owners will soon open Terroir Bistro, a brick-and-mortar restaurant at 160 N 8th Street, in the former space of the Little Pearl Oyster Bar. That restaurant has moved into its bar space next door at 132 N 8th Street.

Courcenet said the physical location will allow the restaurant to expand the types of food preparation beyond what its food truck offers, although the food truck will remain in place.

He and Whitley plan to open the 8th Street location by the end of June. Whitley and Courcenet worked together at The Modern before joining forces to create Terroir.

Local with global flair

A window sticker reads: "A sense of place/terroir/bistro/Est. 2021"
Terroir’s sign adorns a window at its new restaurant at 160 N 8th Street. Photo: Courtesy of Rémi Courcenet

The restaurant will be small, have the atmosphere of a “French bistro” and will initially be open for dinner from Tuesday to Saturday, Courcenet said.

The word “terroir” comes from the wine world and refers to the character or feeling of the place where food is produced and which shapes its taste – the soil, the climate and the people who produce the food, Courcenet said. The term is also applied to the area “from farm to fork,” he said.

“It’s really emblematic of our food philosophy,” Courcenet said. “We source everything as much as possible from local farmers here in the Treasure Valley and the Northwest,” he said, adding that some of the restaurant’s fish comes from Alaska.

He describes the restaurant’s cuisine as “farm-to-table,” inspired from around the world. There is French inspiration, as Courcenet grew up in France and co-owner Nate Whitley works in Europe, including the South of France. There are Asian influences and flavors, as well as Mexican influences from Idaho’s communities and agriculture.

Asparagus Vichyssoise. Photo: Courtesy of Rémi Courcenet

Courcenet said he plans the menu about a week in advance based on what local farmers offer.

“What grows each week and is offered at the farmers market determines what we use for the following week,” he said.

In addition to food, the restaurant will also offer wines from around the world, Courcenet said. Once the restaurant is established, Courcenet hopes to offer events such as pop-up brunches and wine dinners.

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