Le Feu Clair

You can choose several starters before moving on to a main, or let a set course guide the meal. The cold starters at Le Feu Clair include country pâté with Yezo venison and pistachios, a layered terrine of snow crab and white fish, and chicken-liver mousse drizzled with honey. One visitor said they chose chicken liver, a salad with house-made roast ham, and terrine to share with a friend, enjoying several dishes together.

Warm starters include whelks with parsley butter and pork offal braised in white wine—appealing options when you want something different from a cold starter. The mains offer plenty of meat dishes: roast Hungarian duck breast and beef cheek braised in red wine, as well as cassoulet, with duck leg and sausage simmered with white beans, and sautéed Iberico pork tongue served with lentils and mustard. One diner recalled sharing a substantial portion of duck with a friend, along with starters and dessert. Another visitor remembered the crisp exterior of the sea bream served in a set course.

One account also mentions sharing tarte Tatin and ice cream after the meal, suggesting another way to build a dinner around several dishes, from starter through to dessert. Visitors have also praised the broad wine selection, which gives you plenty to choose from alongside the food. Le Feu Clair serves dinner à la carte and as a set course, and reservations are available.