terrebonne

terrebonne

RESERVE

3765 N Mississippi Ave, Portland, OR 97227

RESERVE

A culinary residency in Portland, putting Oregon’s ingredients and producers first through bold flavors and creative cooking.

A culinary residency in Portland, putting Oregon’s ingredients and producers first through bold flavors and creative cooking.

terre · earth / bonne · good

terre · earth / bonne · good

terre · earth

bonne · good

About

Terrebonne reimagines Cascade cuisine around Oregon’s seasons and the work of its producers. Our kitchen explores each ingredient at its best, using technique and fermentation to develop bold, unforgettable flavor while preserving what makes it distinct. The menu reflects Chef Adrien’s culinary journey abroad, bringing the flavors and approaches he encountered into an engaging culinary experience.

Adrien Calmels, Chef and Founder of Terrebonne

“I left Oregon over a decade ago to push beyond what I thought I was capable of in cooking. Working in kitchens around the world changed how I see food and made me more curious about home. In France, I learned how deeply a region’s terroir can speak through its cooking. Oregon’s is world-class, and as an Oregonian, I want to give it that same attention. Terrebonne brings that ambition together with everything I’ve learned, exploring Oregon’s seasons through bold, expressive cooking.”

“I left Oregon over a decade ago to push beyond what I thought I was capable of in cooking. Working in kitchens around the world changed how I see food and made me more curious about home. In France, I learned how deeply a region’s terroir can speak through its cooking. Oregon’s is world-class, and as an Oregonian, I want to give it that same attention. Terrebonne brings that ambition together with everything I’ve learned, exploring Oregon’s seasons through bold, expressive cooking.”

— Adrien Calmels, Chef & Founder

— Adrien Calmels, Chef & Founder

Originally from Bend, Oregon, Adrien Calmels has spent more than a decade cooking in kitchens across France, Asia, and the United States. His career has taken him to Paris, Hong Kong, New York, and Denver, with experience at Eleven Madison Park and Ta Vie. Most recently, he served as sous chef at ōkta in McMinnville.


In 2024, Adrien received the S.Pellegrino Connection to Gastronomy Award and the Social Responsibility Award, recognizing his commitment to cooking that connects food with a broader sense of place and purpose.


After returning to Oregon, he began hosting independent tasting-menu pop-ups, building relationships with local producers and developing his own approach to the region’s food. Those dinners became the foundation for Terrebonne. Here, he reimagines Cascade cuisine through the experience he gathered abroad, with Oregon’s ingredients guiding the cooking.

Originally from Bend, Oregon, Adrien Calmels has spent more than a decade cooking in kitchens across France, Asia, and the United States. His career has taken him to Paris, Hong Kong, New York, and Denver, with experience at Eleven Madison Park and Ta Vie. Most recently, he served as sous chef at ōkta in McMinnville.


In 2024, Adrien received the S.Pellegrino Connection to Gastronomy Award and the Social Responsibility Award, recognizing his commitment to cooking that connects food with a broader sense of place and purpose.


After returning to Oregon, he began hosting independent tasting-menu pop-ups, building relationships with local producers and developing his own approach to the region’s food. Those dinners became the foundation for Terrebonne. Here, he reimagines Cascade cuisine through the experience he gathered abroad, with Oregon’s ingredients guiding the cooking.

Plated tartlet with flowers on a wooden plate