Bulot Bulot

Fresh clams from the Normandy region. They have a briny, sweet ocean flavor and a chewy texture. Typically eaten raw or lightly steamed.

Clams filled with a savory mixture, often including garlic, herbs, and breadcrumbs, then baked until golden. Rich and aromatic.

Small, grey shrimp (crevettes grises) common in France. They have a strong, sweet shrimp flavor. Usually boiled and eaten whole or peeled by hand.

Small forage fish fillets marinated in vinegar and oil. They are tangy, salty, and tender. Great as an appetizer.

Medium-sized pink shrimp served chilled. Sweet and firm meat. Peel the shell and dip in mayonnaise or aioli.

A coarse, creamy spread made from cooked fish mixed with fat and seasoning. Rich and savory. Spread onto bread or toast.

Cured salmon fillets served with cream and hibiscus notes. Smoky, oily, and smooth texture. A refined seafood starter.

A creamy dip made from fish roe (taramasalata) infused with truffle. Salty, fishy, and earthy. Eaten with bread or blinis.

Large sea snails (bulots) cooked in broth. Chewy, meaty texture similar to conch. Extract the meat with a pick and dip in mayonnaise.

Premium canned sardines from the Basque region. Oily, rich, and flavorful. Served in the tin with bread.

Italian flatbread topped with smoked white fish and garnishes. Savory, smoky, and soft. A hearty snack or light meal.

A sandwich made with a buttered brioche bun filled with chunks of blue lobster meat. Rich, buttery, and savory. Served with side dishes.

A brioche sandwich filled with sweet crab meat. Light and flavorful. A classic seafood roll option.

A deluxe seafood roll combining lobster and grilled shrimp with crispy onions and spicy sauce. Rich, spicy, and crunchy textures.

A roll filled with flame-seared cured salmon (gravlax) and tangy herb sauce. Smoky and herbaceous flavor profile.

A meringue-based dessert with a crisp crust and soft inside, topped with whipped cream and seasonal fruits. Sweet and airy.

A warm chocolate cake served with salted caramel sauce. Rich, gooey, and sweet.

Espresso served with a selection of three miniature desserts. Allows tasting multiple sweet treats at once.

A raw oyster served in a shot glass with spicy ingredients or alcohol. A bold and savory cocktail bite.

Dry white wine with fruity notes. Crisp and refreshing.

Dry organic white wine with lemon citrus notes. Aromatic and acidic.

Renowned dry white wine from the Loire Valley. Floral and elegant.

Premier Cru Chardonnay from Burgundy. Delicate, mineral, and refined white wine.

Rich and generous white Burgundy wine. Buttery, complex, and full-bodied.

Biodynamic red wine from the Rhône Valley. Fruity and approachable.

Red wine from the Loire Valley made from Cabernet Franc. Light, fruity, and elegant.

Prestigious red wine from Bordeaux. Organic, fleshy (charnu), and robust.

Premier Cru red Burgundy made from Pinot Noir. Fleshy and structured.

Organic Rosé wine from Provence. Gourmand and refreshing, perfect for warm weather.

Natural sparkling rosé wine (Pet-Nat). Airy, light bubbles, and fresh fruit flavors.

Dry sparkling wine from Champagne, made entirely from white grapes (Blanc de Blancs). Airy and elegant.

Homemade lemonade. Sweet, tart, and refreshing.

Large bottle of still or sparkling water.

Standard soft drinks or sparkling mineral water.

Premium tonic water, often used as a mixer or drunk on its own. Bitter and sweet.

Organic apple juice. Sweet and fruity.

Organic tomato juice. Savory and thick.

Spicy ginger lemonade. fizzy with a kick of ginger heat.

Craft blonde beer. Light golden color, balanced flavor.

Craft white (wheat) beer. Cloudy, citrusy, and refreshing.

Craft India Pale Ale. Hoppy, bitter, and aromatic.

Organic dry cider in a large bottle. Crisp apple flavor with low sweetness.

Strong, concentrated coffee served in a small cup.

Espresso diluted with hot water (Americano style). Milder than espresso.

Decaffeinated coffee.

Apple brandy from Normandy. Strong, warming spirit.

Aged plum brandy. Rich fruit flavor and smooth finish.

Japanese blended whisky. High alcohol content, complex and spicy.

Single malt Scotch whisky. Heavily peated and smoky.

Single malt Scotch whisky. Smooth, honeyed, and gentle.

Single malt Scotch whisky. Intense peat smoke and richness.

Fruit brandy made from Mirabelle plums. Clear spirit with delicate fruit aroma.

Pear brandy (Poire Williams). Intense pear fragrance.

Infused rum with ginger and lime. Sweet, spicy, and tangy.

French mint liqueur. Clear, refreshing, and sweet.

Italian lemon liqueur. Sweet, tart, and vibrant yellow.

Mexican agave spirit similar to tequila but smoky. Artisanal and complex.