Derrière

Derrière in Metz serves contemporary modern cuisine and invites guests to be immersed in the kitchen through composed evening menus. The kitchen emphasises seasonal produce, adapts with the seasons and accommodates guests’ wishes and dietary constraints. Midday, Tuesday–Friday (excluding public holidays), a Menu du Jour (starter, main, dessert) is offered; evenings present blind tasting menus — 4‑course Le temps d'une balade and 6‑course Le temps d'un voyage — plus an à‑la‑carte with pâté en croûte, Black Angus fillet, ris de veau with morels and regional pigeon, alongside strawberry and honey desserts. Derrière is a Michelin Guide SELECTED address aiming to combine refined plating with seasonal sourcing and tasting‑menu immersion. Air-conditioned, the restaurant offers a summer terrace and a refined, contemporary dining room with carefully styled plating and table presentation. The house cooks modern, contemporary cuisine with a strong emphasis on seasonal ingredients and evening tasting formats that showcase changing produce and techniques. Specialties: pâté croûte (forest insert, chorizo ice cream); Filet de bœuf Black Angus; cœur de ris de veau aux morilles; pigeonneau de Racan; côté mer with ratatouille textures; strawberry in multiple textures; honey dessert with sablé breton.