In this old Irish house in the southwest of the country, a few kilometers from Cork, chef Vincent Crépel established his restaurant, Terre. A two-Michelin-starred establishment that is now seeing its creator depart. A good excuse to discover the place and this starred restaurant.
In front of you, a boxwood garden. To your left, a ruined 12th-century castlee century erected by Templars. To the right, a building dating from the 2000s. As for you, you are contemplating this charming Irish landscape from a manor house dating from the 17th century.e century. You have arrived safely at Castelmartyr Resort, a few kilometers from Cork. Formerly the residence of the local Earl, then boarding schoolThis piece of history is now a hotel complex that fully embraces its historical character. In the presidential suite, the walls are adorned with light green fabrics, while your bed displays a profusion of blue flowers. Nearby, gleaming black marble, complemented by warm wood, graces the sumptuous bathroom. And to top it all off, your suite also features a sauna. Although very comfortable, it would be a shame to spend too much time there, and for good reason: the former chapel of the manor now houses the Knights Bar, the perfect place to enjoy a cocktail or your afternoon tea Enjoying a view of the garden, leaning against the bar or settled in a comfortable armchair in front of a crackling fireplace. A similar atmosphere can be found in the library, and here and there in the historic part of the resort.
From the Pyrenees to Singapore
A completely different world unfolds once you step through the door of Terre, the restaurant conceived by French chef Vincent Crépel. On his way out during our visit, this maestro joined the manor in 2022. Born at the foot of the Pyrenees, he worked at BLU in the Shangri-La Hotel in Singapore before experiencing a true epiphany at Arzak, a three-Michelin-starred restaurant in San Sebastián, Spain. There, he was struck by the creativity and avant-garde spirit. After further travels between Singapore and Switzerland, he settled in Paris, where he opened Porte 12 in 2014. For five years, he crafted a French cuisine infused with Asian influences, achieving considerable success. 2020 marked his departure for southwest Ireland. And for good reason: Loh Lik Peng, hotelier and restaurateur at the head of Unlisted Collection, offers him the position of managing the restaurant at the Castlemartyr Resort, which he owns east of Cork. In 2025, when he leaves his masterpiece, Terre proudly displays its two Michelin stars.
French-Japanese cuisine with Irish influences
Your experience can finally begin. Kevin, the gardener, welcomes you to the restaurant's vegetable garden, where he introduces you to, lets you taste, and smell the various plants and flavors that will enhance your meal. Back inside, you walk through a dimly lit corridor. On the shelves lining it are glass jars, hinting at what's to come. You've finally arrived in the kitchens, at the chef's table. A ten-course waltz is about to begin. Among the dishes that might tempt you is the Ballycotton Blue Lobster, caught east of Cork, accompanied by a lemon cream, Irish horseradish, crispy rice, celeriac, and hibiscus. This is followed by a delicious bite of Wagyu beef. Finally, it's time to sit down, and Otoro is brought to you—an elegant radish creation concealing a delicate combination of tuna, tomato, and seaweed with Irish truffle. A more refined version of Irish trout with carrot and wasabi follows. Duck, presented as both breast and foie gras, then enhanced with yuzu, candied beetroot, and celeriac juice, concludes the savory course. The next course, dedicated to desserts, features a jasmine rice pudding paired with plum sorbet, with hints of rose and rhubarb. Finally, a reinvented crème brûlée with a Japanese twist brings the meal to a close, again incorporating jasmine, yuzu, matcha, and salted lemon. If you're so inclined (and if your stomach can still handle it), madeleines, chocolates, and Tropézienne tarts will be offered, perhaps accompanied by a few sips of whisky by a crackling fireplace. While Vincent Crépel is leaving the restaurant, it will certainly not lose its charm. We are assured that it has been taken over by Lewis Barker, a chef who shares a very similar philosophy and background to Vincent's. A perfect excuse to return to the Castelmartyr Resort.
Castlemartyr, Cork, Ireland
