Clown Bar, Paris, 12/1/16

img_6676
Exterior

Clown Bar is a small place located where the circus people used to hang out – thus the elaborate tile work in the front room of circus clowns and the large clown overhead.  The back room does not have this decoration but it does have a large table suitable for a party. The bare wood tables are set with paper napkins and the flatware is located in a drawer under the table. Our server, Pierre, was very nice and helpful in making our selections. Most plates are suitable for sharing and he even offered to split the dish in the kitchen when possible, which allowed us to sample a few too many items.  It is relatively simple food, combining good ingredients. The ambiance of the place felt very date friendly and most guests seemed more interested in the other people than the food.  They played a mix of American tunes while I heard mostly French being spoken by the guests.  

img_6682
interior
menu cover
menu cover
menu
menu
img_6923
menu in French
img_6694
table set up
img_6716
Frankie found a flatware drawer in the table
img_6774
wine

 

We started with some cured Cecina beef which was slightly smoky, very tender and tasty. A winner especially when eaten with the tasty bread.

Cured Cecina beef
Cured Cecina beef
img_6750
closer
img_6764
bread

 

The fried snails were firm with a nice chew.  It was a good fried food, not greasy and served with a tasty dipping sauce.

img_6756
Battered fried sea snails
img_6768
inside
img_6841
Frankie studied the wine decanter

 

The raw scallops were not at all pasty or slimy like so many raw scallops. They did have a nice sweet taste with a good meld of flavors in the dish.

img_6780
Raw scallops, bergamot, smoked ricotta
img_6787
little closer

 

The squid body meat was firm while the tentacles were crisped.  The black pudding was excellent and full of flavor and texture. The egg yolk dotted the dish to give it extra richness.

img_6793
Squid, black pudding, egg yolk (half)
img_6800
Frankie checked it out
img_6808
closer

 

The red mullet on foie gras was served with a variety of mushrooms and was a nice dish. The fish was fairly mild but it came alive when mixed with the foie gras and mushrooms, but then what wouldn’t?

img_6819
Red mullet, grilled foie gras, mushrooms
img_6822
another piece
img_6835
another angle

 

The pigeon was larger than squab-size and cooked perfectly rare. It was presented on smoky sage leaves and I’m not sure why but it was a fun affect.  The greens  (chickweed?) were very good and tender.

img_6867
Lightly smoked pigeon and artichokes
img_6849
pigeon
img_6852
other side
img_6859
artichokes
img_6890
Frankie compared claws

 

The duck with foie gras was baked in a crust and served with a date puree, all surrounded by chicken juice. It was a wonderful pastry, crisp and tender. The duck was perfect and rare which mixed with the foie gras to delicious effect. There was a line of duck ragout along the bottom of the dish. It was served with a salad.  Yum here!

img_6897
Duck and foie gras pie with dates

img_6907

img_6917
side salad

 

We finished with a lemon tart which again had a wonderfully crisp crust but a tad thick for easy cutting. The filling was quite tart and needed the sweet creamy topping to mellow it. It looked better than it was.img_6927

img_6934
closer
img_6943
inside
img_6945
after dinner drink
img_6946
peek in the kitchen
img_6953
kitchen
img_6955
Our fun waiter Pierre and Frankie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s