Le Clown Bar - Restaurant

Artisanal dry or cooked sausage from Ardèche. Rustic and meaty flavor, typical of French charcuterie.

Fresh mackerel fillets marinated in vinegar. Tender flesh with a refreshing tangy note.

Provençal specialty made from chickpea flour, fried and flavored with rosemary. Crispy on the outside and soft on the inside, served with a spicy harissa sauce.

Breaded and fried bites filled with shredded Auvergne pork. Rich and flavorful.

Crispy croquettes filled with tender, slow-cooked beef cheek. A warm and comforting starter.

Light fritters filled or served with crab and accompanied by crunchy raw vegetables.

Fresh oysters from Normandy (Utah Beach), seasoned with a spicy bergamot-infused Japanese condiment and thyme.

Long-stemmed broccoli served with crunchy almonds and raw or cooked button mushrooms.

Refreshing cold soup made with Green Zebra tomatoes, enhanced with white beans (coco de Paimpol) and small purple artichokes.

Raw salmon marinated in salt and sugar, served with a tangy Peruvian sauce (leche de tigre) and corn. A blend of Nordic and Latin flavors.

Veal brain with a melting and creamy texture, served in an umami Japanese broth (dashi) with fresh chives.

Fresh fish of the day, seasoned with a citrus and soy ponzu sauce, accompanied by kumquats for a fruity and tangy note.

Tender pieces of octopus, served with melting potatoes and fresh basil. A Mediterranean classic.

Raw beef, hand-chopped, seasoned with nori seaweed for an oceanic touch and crunchy pine nuts.

Fresh green asparagus served with almonds and mushrooms.

Pan-seared scallops, accompanied by sweet peas and button mushrooms.

Banka Trout (Basque Country) served with white asparagus and a light Xérès vinegar sabayon sauce.

Roasted monkfish tail wrapped in smoked bacon, accompanied by braised fennel, cockles, and flavored with lovage (celery-flavored herb).

Noble cut of roasted pork, served with crisp green beans, oyster mushrooms, and a touch of sweet fermented black garlic.

Crispy on the outside and melting on the inside veal sweetbreads (delicate offal). Accompanied by artichokes, wild mushrooms, and figs for a sweet and savory note.

Cod loin served with gratinated mussels and soft potato gnocchi.

Farmed guinea fowl fillet accompanied by pieces of cuttlefish and salsify (root vegetable).

Pan-seared veal sweetbreads served with radicchio (bitter lettuce) and smoked eel for a bold surf-and-turf pairing.

Puff pastry pie filled with pigeon and foie gras, accompanied by artichokes and black trumpet mushrooms. Dish to share for two people.

Selection of several aged cheeses.

Intense chocolate dessert, playing on different textures (mousse, ice cream, crunch).

Traditional Basque Country cake with a crumbly and moist texture, served with mirabelle plums and vanilla ice cream.

A fresh dessert combining peach, the acidity of raspberry, and the taste of pistachio.

A revisited version of the classic Paris-Brest (choux pastry and praline cream) with an exotic touch of passion fruit and coconut sorbet.

Fresh fruit tart filled with kiwis from the Adour valley and orange.