For a long time, the French terroir aperitif revolved around charcuterie, terrines, and meat-based products.
Today, however, a new generation of artisans is redefining the codes of the French apéro.
With Domaine Terra, vegetables become true gastronomic products: crafted with precision, rooted in the terroir of Southwest France, and designed for sharing.
A modern and deeply artisanal vision.
A story born between agriculture, cuisine, and travel
Behind Domaine Terra are Eugénie and Julien Vanlerberghe.
The two met in Angers while studying agricultural engineering: she specialized in food processing, while he focused on plant production and marketing.
Together, they moved to Italy for several years.
There, they discovered a gastronomy built around ingredient quality, seasonality, and conviviality through small aperitif dishes: antipasti, marinated vegetables, mezze, spreads, and more.
Back in Southwest France, one observation became clear:
the French apéro left very little room for vegetables.
In 2018, they founded Domaine Terra with a simple idea:
to create a plant-based aperitif delicatessen that is artisanal and deeply local.
Vegetables as gastronomic products
At Domaine Terra, vegetables are never treated as substitutes.
They are the heart of the project.
Each recipe is built around carefully sourced ingredients from Nouvelle-Aquitaine: Landes asparagus, Marmande tomatoes, Espelette pepper, Gironde honey, Landes oil, Île de Ré sea salt, and more.
Today, over 90% of the raw ingredients used come from the region.
This approach gives birth to plant-based recipes that are generous, expressive, and full of character.
An aperitif cuisine inspired by the world
Domaine Terra draws inspiration from Mediterranean and global aperitif traditions.
Lebanese mezze, Italian antipasti, Spanish tapas, marinated vegetables, and reinvented hummus all inspire creations that combine international influences with the identity of Southwest France.
Yet everything is reinterpreted through local ingredients and artisanal craftsmanship.
Among their signature recipes:
- black garlic and smoked Béarn pepper hummus
- butternut cream with Landes peanuts and curry
- honey-glazed carrots with ginger
- Landes asparagus with lemon and Espelette pepper
Modern vegetable recipes deeply rooted in their terroir.
An artisanal cannery approached like a kitchen
At Domaine Terra, preserving vegetables in jars becomes a true gastronomic tool.
Vegetables are prepared with precision to preserve texture, freshness, and aromatic intensity.
No ultra-processed recipes or unnecessary artifices.
The work is built above all on:
- ingredient quality
- balanced seasoning
- controlled cooking methods
- precision in pairings
The result: generous, fresh, and highly distinctive vegetable spreads.
A convivial cuisine designed to be shared simply around a bottle.
A new vision of the French apéro
Domaine Terra represents a natural evolution of French craftsmanship.
A more plant-based, more contemporary approach that still remains deeply rooted in taste and terroir.
Their vision of the aperitif is open, joyful, and accessible:
products made for sharing, capable of bringing together both gastronomy lovers and curious newcomers seeking new flavors.
A contemporary way to enjoy artisanal French products.
Why Domaine Terra belongs at Terroir
At Terroir, we seek artisans capable of evolving traditions without distorting them.
Domaine Terra perfectly embodies this philosophy:
- a strong commitment to ingredient quality
- a true regional identity
- sincere artisanal craftsmanship
- a modern vision of the aperitif
Here, plant-based cuisine is never a marketing trend.
It is simply another way of expressing French terroir.
👉 Discover the Domaine Terra selection on Terroir