Bar à iode - Charonne

Mussels cooked in a broth of white wine, shallots, and parsley. Idylic and aromatic flavor. Usually eaten using an empty shell as tongs.

Raw salmon fillet marinated in salt, sugar, and dill. Melting texture and delicate taste. Served chilled with a light salad.

Tender octopus pieces marinated with olives and tomatoes. A fresh starter with Mediterranean flavors.

Delicate assembly of red mullet fillets, olive tapenade, and tomatoes. Intense Provençal flavors and careful presentation.

Whole fish grilled on a hot plate, served with small potatoes. White, firm and flavorful flesh. Watch out for bones.

Flaked fish served with a tangy butter and caper sauce. Accompanied by vegetables and rice. Tender texture and distinct taste.

Raw tuna cut into small cubes and seasoned. Fresh and iodized. Served with potatoes and salad.

Hearty dish of mussels in white wine and herbs. Served with whole new potatoes. A seaside classic.

Generous mixed salad combining seafood and fresh fruit. Light yet filling, ideal for lunch.

Noble crustacean grilled whole, served with garlic and parsley butter. Sweet and firm flesh. A refined dish to shell.

Thick, flaky white fish fillet with an original citrus sauce. Served with aniseed fennel and rice.

White fish fillet fried in a crispy batter, served with fries. Popular and comforting dish. Crispy outside, tender inside.

Whole sole cooked in butter and lemon. Fine and delicate flesh. A French cuisine classic.

Soft brioche dipped in a mixture of eggs and milk then pan-fried. Served warm with gourmet ice cream.

Rich and melting chocolate cake, a specialty of La Baule. Dense and cocoa texture, softened by vanilla ice cream.

Thin puff pastry filled with oven-baked apple slices. Classic, light, and fruity.

Spongy cake soaked in a rum-based syrup. Often served with whipped cream. A traditional dessert for adults.

Airy frozen dessert flavored with Grand Marnier orange liqueur. Mousse-like and refreshing texture.

Lemon sorbet drizzled with vodka. Very refreshing and a digestif. Contains alcohol.

Apple sorbet served with Calvados (apple brandy). A typical Norman and alcoholic dessert.

Two scoops of ice cream or sorbet of your choice. Simple and refreshing.

An espresso coffee served with a scoop of vanilla ice cream, similar to an Affogato. Hot and cold mix.

Simple or decaffeinated espresso coffee. Classic end to a meal.

Strong alcohol served after the meal to aid digestion. Various choices of brandies.