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Wine lovers make a beeline for Terroirs, where an award-winning list turns the spotlight on natural, organic and biodynamic tipples from small family producers. Ask the "extremely knowledgeable" staff for recommendations – and if you fall in love with one, everything's now available to take away. To match, you'll find charcuterie platters, pungent, properly ripe cheeses and a menu of unfussy French fodder, prepared with genuine passion for artisan ingredients. Our top calls include the garlicky snails on toast, juicy grilled langoustines with lemon and olives, gloriously fatty duck rillettes and punchy boudin noir with chanterelles and parsley root. Terroirs' "awesome food" sits well with a "bustling and quite frenetic" vibe that puts fun before fancy formality. There's often space to eat at the zinc bar, but book ahead to eat on the ground floor or down in the more "subdued" basement.
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