Bistrot Clara (Balard)

Traditional country terrine originating from the Basque Country. Firm and grainy texture with typical regional spicy notes. Usually enjoyed with country bread and gherkins.

An absolute French bistro classic consisting of hard-boiled eggs topped with a creamy homemade mayonnaise. Rich and creamy texture. A simple, cold, and comforting starter.

Assortment of cured meats including spicy chorizo and premium aged raw ham. Salty, intense, and slightly spicy flavors. Ideal for sharing as a starter.

Raw salmon cut into small cubes, seasoned with herbs and citrus. Fresh, light, and melts in the mouth. A delicate starter to whet the appetite.

Marinated fish fillets in oil and vinegar, served with steamed potatoes. Pronounced flavor, tender and oily texture. A very traditional brasserie dish.

Cooked salmon fillet served with a creamy sauce flavored with chorizo. The fish is tender and the sauce adds a smoky and spicy note. Served with rustic mashed potatoes.

Traditional sausage made from pork tripe, certified by the AAAAA quality label. Very powerful taste and smell, unique texture. Served with a spicy mustard sauce.

Raw Aubrac beef, minced and seasoned. Fresh and tender. Served cold with hot fries and salad.

Main course version of salmon tartare, hand-cut. Fresh and light. Served with crispy homemade fries.

Grilled duck breast, usually served pink, with a green peppercorn sauce. The meat is rich and tender with crispy skin. Served with creamy potato gratin.

Selected cut of beef (flank, onglet, or rump) grilled to your preference. Intense and juicy meat flavor. A classic for red meat lovers.

Gourmet burger with a large patty, melted cheese, and grilled bacon. Rich and flavorful. Served with fries.

Burger topped with Bleu d'Auvergne, a blue-veined cheese. Strong flavor and creamy texture that enhances the meat. For lovers of distinctive cheeses.

Mountain-inspired burger with melted Reblochon cheese. Very creamy and rich thanks to the Alpine cheese. A comforting burger.

Temporary burger recipe that changes according to seasonal products and the chef's inspiration. Ask staff for details.

Large composed salad with chicken, Italian cheese, and croutons. Fresh, crisp, and coated with a creamy dressing. A complete and balanced meal.

Meal salad featuring salmon in various forms. Fresh and briny. Served with crisp vegetables and potatoes.

Light and fruity red wine from the South of France. Aromas of strawberry and fine tannins. Easy to drink.

Languedoc red wine with notes of ripe black fruits. Round and generous palate. Pairs well with meats.

Classic Bordeaux wine, round and structured. Balance between fruit and slight acidity. Ideal with an entrecôte.

Red wine from the Loire Valley made from Cabernet Franc. Fresh, light with characteristic vegetal notes. Best served chilled.

Organic wine from the Rhône Valley. Very fruity and easy to drink, with few aggressive tannins. Friendly and enjoyable.

Prestigious Bordeaux wine. Rich, powerful with oak notes from barrel aging. A tasting wine to accompany a fine meal.

Red wine from the right bank of Bordeaux. Complex with earthy and woody aromas. Velvety texture.

Elegant Burgundy wine from Pinot Noir. Silky tannins and fine notes of precious wood. Delicate and refined.

Organic wine from the Northern Rhône Valley (Syrah). Spicy and round on the palate. Perfect with grilled meats.

Portuguese red wine. Often warm with notes of ripe fruit. An exotic and pleasant choice.

Blend of two aromatic white grape varieties. Very fragrant with notes of stone fruits and good freshness. Ideal as an aperitif.

Very popular white wine from the Southwest. Lively, lemony, and refreshing. Perfect with seafood.

Classic Chardonnay with body. Buttery and toasted notes typical of the grape. A gastronomic white.

Sweet (sugary) white wine but retaining freshness. Aromas of exotic fruits. Perfect with dessert or foie gras.

White wine from Burgundy (Chardonnay). Floral and elegant with good roundness. A quality dry white wine.

Dry white wine from the Loire Valley (Sauvignon Blanc). Known for its mineral notes (gunflint) and liveliness. Excellent with fish.

Spanish white wine from the Alicante region. Generally dry and fruity, with a Mediterranean character.

Simple and thirst-quenching rosé from the Atlantic coast. Fruit candy aromas. Ideal for summer.

Classic organic rosé from Provence. Pale color, dry taste, and citrus notes. Elegant and refreshing.

Famous rosé from Provence. Very pale, delicate, and floral. A quality standard for rosés.

High-end rosé in an iconic bottle. Complex and mineral with a long finish. A gastronomic wine.

Table wine served by the carafe. Simple and correct to accompany daily meals.

White wine served by the carafe. Chardonnay grape, likely round and fruity. Good value for money.

Rhône wine served by the carafe. Often a blend, easy to drink and sunny.

Classic Champagne, balanced and fresh. Fine bubbles. Ideal for celebrating or as an aperitif.

Champagne from a great house, renowned for its elegance and finesse. Floral aromas and silky texture.

Prestigious Champagne from the oldest Champagne house. Rich, round with notes of toast. Very refined.

Traditional Champagne. Fresh and lively. A safe bet for an aperitif.