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Bistro Terrine
Amalien-Passage Cuisines: FrenchAbout
The restaurant looks like an Art Nouveau French bistro, and its nouvelle cuisine is based on traditional recipes as authentic and savory as anything you'd find in Lyon or Paris. The dining room is arranged, with banquettes and wood and glass dividers, in a way that makes it seem bigger than it is. During clement weather, there's additional seating on an outdoor terrace. Menu items are innovative, and may include tartar of herring with freshly made potato chips and salad, watercress salad with sweetbreads, cream of paprika soup, an autumn fantasy of nuggets of venison served with hazelnut-flavored gnocchi in port wine sauce, zander baked in an herb-and-potato crust, or an alluring specialty salmon with a chanterelle-studded risotto. The most satisfying desserts may include a traditional tarte tatin (a tart filled with, usually, apples) or even an old-fashioned crème brûlée.
