CHEZ TONY bistrot français PARIS 16 La Muette

Assortment of cured meats and cold cuts (salami, cured ham, terrine). Salty and umami-rich flavors. Usually enjoyed with bread and pickles.

Duck foie gras prepared in a terrine at low temperature. Smooth and melt-in-your-mouth texture, rich and buttery taste. Served with a soft brioche for spreading.

Fish fillets marinated in oil and vinegar, served with warm potatoes (P.D.T). Tangy flavor and tender texture. A bistro classic.

Crispy puff pastry filled with goat cheese and spinach. A warm and savory mix of melting cheese and green vegetable.

Half avocado filled with cold shrimp coated in cocktail sauce (creamy tomato-based sauce). Fresh and creamy.

Snails cooked in their shells with parsley and garlic butter. Tender, slightly chewy texture, strong herbaceous and garlicky flavor. Use the special tongs and fork to eat.

Half camembert baked until melting, garnished with sweet honey and crunchy dried fruits. Rich, gooey, and delicious.

Poached egg served in a red wine sauce with bacon, onions, and mushrooms. Traditional Burgundian dish, rich and flavorful.

Chicken stewed with peppers, tomatoes, and mild spices (Basque style). Served with pilaf rice. Tender and fragrant.

Endives cooked and rolled in ham, covered with béchamel sauce and gratinated cheese. The bitterness of the endive is softened by the creamy sauce.

Tender piece of pork served with a creamy mustard sauce. Accompanied by mashed potatoes. Comforting dish with a slight tang.

Pan-fried veal liver slice with garlic and parsley. Very tender texture and characteristic iron taste. Served with mashed potatoes.

Raw minced beef, seasoned (capers, onions, sauce). Served fresh with fries and salad. Tender texture.

Traditional sausage made from pork tripe. Very pronounced and distinctive smell and taste. "5A" label guarantees quality. Served with an old-fashioned mustard sauce.

Flaky white fish served with a rich butter and white wine sauce. Accompanied by spinach. Delicate and refined flavor.

Beef burger sandwich with cheese, served hot with fries. Classic and hearty.

Selected beef cut (Angus breed) grilled, topped with a strong blue cheese sauce. Served with fries. For red meat lovers.

Large mixed salad with slices of smoked duck, creamy avocado, a runny egg, potatoes, and walnuts. A complete and varied meal.

Grilled duck breast served pink with a sweet honey sauce. Accompanied by sautéed potatoes. Classic sweet and savory combination.

Cooked pressed cheese, aged for at least 30 months. Intense, fruity flavors and crystallized texture.

Sweet tart filled with whole blueberries. Crispy crust and juicy fruit.

Leavened cake soaked in a syrup with alcohol (rum). Served chilled, often with whipped cream.

Dense and creamy fresh cheese cake on a biscuit base, topped with strawberry coulis or fruit.

Frozen dessert composed of ice cream (chocolate or coffee), topped with sauce and whipped cream.

Poached meringue floating on a liquid vanilla custard. Very light and airy texture.

Rich custard baked and topped with a layer of crunchy caramelized sugar. Hot/cold and soft/crunchy contrast.

Dessert composed of crunchy meringue, vanilla ice cream, and whipped cream. Sweet and delightful.

Chocolate cake, cooked on the outside but molten on the inside. Served hot with a scoop of cold vanilla ice cream.

Upside-down caramelized apple tart (pastry on top). Served warm with vanilla ice cream.

Baked fruit (pears) covered with a crumbly hazelnut shortcrust pastry. Melting and crunchy texture.