We'd add
Mousse de canard forestière
Duck mousse with mushrooms. To share with bread after the pâté.
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AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstPâté-en-croûte
Pâté en croûte, terrine baked in a pastry crust, in slices. The opener, a slice each.
From Cadet's own menu and pages, as we read them in September 2026.
Also on our table
- One hot plate from the day's menu
Cadet
Wine bar · French charcuterie · Newington Green
57 Newington Green, London N16 9PX
- Food + wine
A Newington Green wine bar from importers Beattie and Roberts and charcutier George Jephson, with charcuterie made for the room. Pâté in pastry and a glass.
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