La Terrasse Maillot

A fresh starter made of tomatoes and creamy Italian cheese. Seasoned with a basil sauce. Eaten cold with bread.

Diced raw tuna marinated and mixed with avocado. Enhanced by a hint of spice and fresh onions. Melting texture and iodized taste.

Pâté en croûte filled with meat and foie gras, baked in puff pastry. Served cold in slices with vinaigrette condiments.

Snails served in their shells, filled with garlic and parsley butter. Hot and very fragrant dish. To be enjoyed with bread to soak up the butter.

Traditional onion soup caramelized in beef broth. Topped with toasted bread and melted gratinated cheese. Hot and comforting dish.

Tuna just seared on the outside and raw on the inside, coated in sesame. Accompanied by a fragrant Asian sauce. Light and flavorful dish.

White fish cooked on a hot plate. Served with a fruity tangy sauce and rice. Delicate and healthy taste.

Grilled beef cut, known for its marbling and tenderness. Served with a creamy pepper sauce and french fries.

Hot sandwich with ground beef, toppings, and brioche bun. Served with fries. A hearty classic.

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

Grilled duck fillet, served pink with a sweet and savory sauce. Accompanied by a fine carrot purée. Rich and typical flavor from the Southwest.

Fresh pasta stuffed with vegetables, served with tomato sauce. Topped with eggplant and crunchy pine nuts. Vegetarian dish inspired by Italy.

Chicken pieces quickly stir-fried with vegetables and Asian noodles. Savory soy-based seasoning. Complete and balanced dish.

Thin slices of cold veal topped with a tuna and caper sauce. Served as a main course with fries. Fresh and creamy Italian specialty.

Extra portion of your choice of side dish.

Selection of aged French cheeses. Served with bread. Ideal to finish the meal before dessert.

A mix of fresh seasonal berries served with flavored whipped cream. Light and fruity dessert.

Thin wheat crepes served warm with your choice of topping. A great French classic.

Frozen dessert made of meringue, vanilla ice cream, and strawberry sorbet. Drizzled with fruit sauce. Crunchy and melting texture.

Creamy vanilla cream covered with a thin layer of crunchy caramelized sugar. To be broken with a spoon.

Pastry made of a crispy crust, pistachio cream, and cooked apricots. A refined and fruity dessert.

Slice of brioche bread dipped in a mixture of egg and milk, then pan-fried in butter. Served warm with caramel and ice cream. Very indulgent.

Ice cream coupe with chocolate or coffee ice cream, drizzled with sauce or espresso, and topped with whipped cream.

A coffee (or tea) served with a selection of several miniature pastries. Perfect for tasting everything.

A scoop of artisanal ice cream or sorbet from the famous Berthillon house.

Two scoops of artisanal ice cream or sorbet from the famous Berthillon house.