La Terrasse Clignancourt

Creamy homemade avocado purée, served with crispy corn chips (tortillas). A mild and fresh flavor. Ideal for snacking as an appetizer.

Plate of crunchy raw vegetables (crudités) accompanied by a hard-boiled egg. Served with a homemade aioli (garlic mayonnaise) for dipping. Fresh, light, and healthy.

Assortment of fried and savory bites: cod fritters (accras), sausage rolls, and breaded cheese. Crispy and indulgent. Served with a tomato and herb sauce.

Platter of cured meats and cheeses from the Basque Country. Includes various cured meats (ham, sausage, chorizo) and sheep's cheese. Salty and rich in flavors.

Thick-cut fried potatoes with skin on. Crispy on the outside and tender on the inside. Served with mayonnaise.

Hard-boiled eggs served cold, topped with generous homemade mayonnaise. A French bistro classic. Creamy texture and simple taste.

Salad composed of fresh tomatoes and diced feta cheese. Tangy and salty flavor. Fresh and light.

Marinated herring fillets in oil. Tender and melting texture with a pronounced and salty fish taste. Often served with warm potatoes.

Small assorted plate of cured meats and sausages. Salty and meaty flavors. Enjoyed with bread and butter.

Plate composed of various grated or cut raw vegetables (carrots, cabbage, celery, etc.). Fresh, crunchy, and vinegary.

Green salad topped with slices of toasted bread with melted goat cheese. Hot-cold mix with a milky and goaty flavor.

Very thin slices of raw beef marinated in lemon juice and olive oil. Melting texture and delicate fresh meat taste. Served cold.

Snails baked in their shells with parsley and garlic butter. Tender texture, herbaceous flavor, and rich in garlic. Eaten hot.

Large assorted platter of cured meats (ham, sausage, pâté). Generous portion to share or for big appetites.

Half camembert baked until runny. Strong and creamy cheese. Ideal for dipping bread.

Simple Italian salad with slices of tomatoes, mozzarella, and fresh basil. Dressed with olive oil. Fresh and mild.

Thin slice of pan-fried turkey served with a citrus sauce (yellow and green lemon). Lean meat with a tangy flavor.

Meat escalope topped with a creamy sauce of mushrooms and cider or calvados. Rich, smooth, and comforting.

Beef steak (bavette) grilled with long fibers and chewy texture, served with sweet and savory caramelized onions. Pronounced beef taste.

Traditional sausage made from pork tripe, served with a whole grain mustard sauce. Very strong taste and unique texture. A dish for enthusiasts.

Raw minced beef, seasoned (capers, onion, egg yolk). Tender and fresh texture. Served cold, usually with fries.

Duck thigh slow-cooked in its fat until melting. Crispy skin and meat that falls off easily. Rich and flavorful.

Pan-fried veal offal (kidneys), often served with a mustard or Madeira sauce. Firm texture and distinctive taste. A bistro cuisine classic.

Fat duck breast fillet, pan-seared pink or rare. Tender red meat with a layer of crispy fat. Rich taste.

Thick piece of grilled or pan-fried salmon fillet. Pink flesh, tender, and fatty. Mild fish flavor.

Raw salmon cut into small cubes, marinated with lemon, oil, and herbs. Fresh, light, and tender. Served cold.

Thin slice of breaded and fried meat (veal or turkey). Crispy and golden on the outside. Often served with pasta or salad.