La Porte des Ternes

A French bistro classic made with hard-boiled eggs served with creamy mayonnaise. Simple yet flavorful, with a creamy and rich texture. Eaten cold as a starter, often with bread.

Thin slices of smoked salmon accompanied by a fresh cream flavored with dill. The smoky and salty taste of the fish blends with the herbaceous freshness of the cream. Eaten cold, usually with toast or blinis.

Six Burgundy snails served in their shells, filled with garlic and parsley butter. A rich, garlicky, and herbaceous flavor with a tender texture. Enjoy hot using snail tongs and a small fork.

An assortment of cured meats from Lozère, presented on a board. Offers a variety of savory flavors and textures, from raw ham to salami. Ideal for sharing as an appetizer or starter.

A dozen Burgundy snails prepared with garlic and parsley butter. Rich and flavorful, perfect for snail lovers. Enjoy hot with bread to soak up the butter.

Small pasta filled with cheese (typical of Royan ravioli) served with a morel mushroom sauce. A creamy dish with a distinctive earthy flavor. Melting and delicate texture.

A selection of three country pâtés or terrines from the Lozère region. Rustic and meaty flavors. Enjoy spread on country bread, with pickles.

Traditional soup made with caramelized onions and beef broth, topped with bread and gratinated cheese. Sweet and savory, comforting flavor. Eaten hot with a spoon.

Italian fresh cheese with a creamy center, served with tomatoes and pesto. Milky and fresh taste enhanced by basil. Creamy and melting texture.

Duck foie gras prepared in-house, rich and buttery. Delicate flavor and silky texture. Enjoy on toast or brioche, sometimes with onion or fig confit.

Salad of romaine lettuce, crispy chicken, parmesan, egg, and croutons. Creamy anchovy and garlic dressing. A mix of crunchy and tender textures.

Green salad topped with slices of toast with melted goat cheese. Contrast between hot and cold, creamy cheese and crunchy toast.

Mixed salad with tomatoes, ham, cheese, mushrooms, eggs, and olive toast. A complete and fresh meal with a variety of classic ingredients.

Crispy endive salad, with blue cheese, walnuts, and country ham. The bitterness of the endive is balanced by the saltiness of the ham and cheese.

A variation of Caesar salad, replacing chicken with smoked salmon. A mix of freshness and smoky flavor with the characteristic creamy dressing.

Arugula salad served with creamy burrata, tomato, avocado, salmon, and pine nuts. A fresh dish rich in textures, blending the peppery arugula with the mildness of the cheese.

Arugula salad served with creamy burrata, tomato, avocado, salmon, and pine nuts. A fresh dish rich in textures, blending the peppery arugula with the mildness of the cheese.