Café Le Brebant

Special Gillardeau oysters from the house, renowned for their generous flesh and lingering hazelnut flavor. A gastronomic reference.

Oysters aged in claires, offering a balance between saltiness and marine flavor. Flesh is more consistent than N°3.

Classic fine claire oysters, not very fleshy and rich in water. Ideal for lovers of light iodized flavors.

Breton oysters from the Bay of Quiberon. Characterized by a pronounced iodized flavor and firm flesh.

Assortment of 12 assorted oysters for one person. Allows you to discover different origins and sizes.

Large platter of 24 oysters to share. A complete selection of the best varieties on the menu.

Signature seafood platter featuring a variety of oysters, crustaceans, and shellfish. Served on ice with lemon and sauces.

The ultimate royal platter, including whole lobster and crab as well as a wide selection of oysters and crustaceans. Ideal for a special occasion.

Half lobster served cold with homemade mayonnaise. Tender and refined flesh.

Whole lobster served cold with mayonnaise. A luxurious classic of seafood platters.

Half crab. White and delicate flesh, to be shelled by yourself.

Whole crab. Flavorful and iodized, served with cracking claws.

Langoustines served fresh on ice. Crustacean with fine and slightly sweet flesh.

Six large cooked pink shrimp, to be peeled. Served cold.

Small grey shrimps, very tasty. Can be eaten whole or peeled, often served in a generous portion.

Large Spanish mussels served cold, often with a vinaigrette or plain.

Sea snails cooked in broth. Firm flesh to be extracted from the shell, enjoyed with mayonnaise.

Small black sea snails. Eaten with a pick, very iodized flavor.

Shellfish with firm and crunchy flesh. Served raw or lightly cooked.

Diced raw salmon mixed with avocado. A fresh and creamy starter.

Traditional fish soup served with garlic croutons and rouille. From the Saiter house in Trouville.

Hard-boiled eggs with the yolk mixed with mayonnaise and herbs, then put back into the white. A bistro classic.

Slices of smoked salmon served with toast and lemon. Simple and elegant.

Fried spring rolls stuffed with chicken and vegetables. Served crispy with salad and a nuoc-mâm sauce.

Onion soup covered with bread and cheese, gratinated in the oven. Comforting and flavorful.

Steamed shrimp dumplings (dim sum style). Soft and light texture.

Assortment of cured meats and cheeses on a wooden board. Ideal for an aperitif.

Selection of various aged cheeses. Served with bread.

Fried calamari rings coated in batter. Crispy on the outside and tender on the inside.

Very large Burgundy snails stuffed with parsley and garlic butter. Served hot in their shells.

Creamy tarama made from smoked fish roe, from the famous Petrossian house. To spread on blinis or bread.

Quality sardines preserved in oil. Served as is with bread and butter.

The fattiest and most tender part of the tuna (ventrèche), preserved in olive oil. Melts in the mouth.

Romaine lettuce, croutons, parmesan, Caesar dressing, and chicken pieces. A hearty meal salad.

A variation of Caesar salad, replacing chicken with smoked salmon.

Green salad served with melting warm goat cheese toasts and walnuts.

Mixed salad combining the sweetness of avocado and the freshness of shrimp.

Green salad with raw or cooked mushrooms and fresh green beans.

Small square pasta stuffed with cheese and herbs, served with cream and smoked salmon.

Classic Dauphiné ravioli, stuffed with cottage cheese, parsley, and comté. Served with cream.

Luxurious pasta dish served with pieces of lobster and a rich tomato sauce.

Long pasta with tomato sauce, topped with a creamy burrata ball.

Large twisted pasta served with a creamy morel mushroom sauce.

Raw beef meat, minced and seasoned with olive oil, carpaccio or Italian style.

Large grilled Argentine ribeye steak, tender and marbled. Served with a creamy béarnaise sauce.

Grilled beef flank steak, long-fibered and flavorful meat. Accompanied by a green herb and garlic sauce (Chimichurri).

Very tender piece of beef coated in crushed pepper before cooking. Rich and melt-in-your-mouth.

Classic burger with minced steak, melted cheese, and grilled bacon. Served with fries.

Grilled minced steak topped with a fried egg. The runny yolk serves as a natural sauce.

Thin grilled chicken cutlet marinated in lemon. Light and tangy.

Tender chicken breast served with creamy risotto.

Duck leg slow-cooked in its own fat until tender, crispy skin. Served with sautéed potatoes.

Thin breaded and golden veal cutlet. Served with pasta.

Veal ragout in a creamy white sauce with small vegetables. A very mild traditional French dish.

White and fine-fleshed fish fillet, pan-seared and served with oyster mushrooms.

Fried fish fillet in batter, served with fries and tartar sauce (mayonnaise with capers and pickles).

Grilled salmon steak accompanied by a rich and herbaceous béarnaise sauce.

Grilled octopus tentacles, tender and slightly crispy. Served with eggplant.

Grilled lobster on a hot plate (plancha). Cooking that preserves the crustacean's flavor, often enhanced with olive oil.

Large shrimp pan-seared until caramelized, served with creamy rice.

Side green salad.

Fragrant white rice.

Mashed potatoes.

Italian-style creamy rice.

Fried potato sticks.

Steamed or sautéed green vegetables.

Long, flat pasta.

Cooked spinach leaves.

Cake or tart of the moment, changing according to the chef's inspiration.

Brioche filled with a mixture of two creams, flavored with orange blossom. Famous specialty from Saint-Tropez.

Chocolate cake with a molten center, served warm with a scoop of artisanal vanilla ice cream.

Choux pastry filled with vanilla ice cream and topped with hot chocolate sauce.

Cream cheese cake on a biscuit base, topped with red fruit coulis or fruits.

Vanilla custard dessert covered with a thin layer of crunchy caramelized sugar.

Prunes marinated in Armagnac (brandy). Digestif and flavorful dessert.

Poached meringue (whipped egg whites) floating on vanilla custard. Drizzled with caramel.

Moist cake soaked in rum syrup, often served with whipped cream.

Artisanal ice creams from the famous Berthillon house.