Clamato

Fresh mussels served with a white butter sauce flavored with smoked chipotle pepper. Accompanied by fine crispy fries (matchstick potatoes). A rich and flavorful dish, blending sweetness and spiciness.

Crispy fried onion rings topped with dried bonito flakes (katsuobushi) that move with the heat. Served with smoked mayonnaise. A mix of crispy textures and umami flavors.

A creamy paste made from smoked cod roe. Salty, rich, and briny flavor. Ideal for spreading on bread or enjoying as is.

Six raw wild clams from Le Croisic. Shellfish with firm flesh and a delicate, briny taste. Enjoyed fresh.

Six razor clams from Mont Saint-Michel. Firm, crisp, and slightly sweet flesh. Served raw.

Half a spider crab from Finistère. Delicate, stringy, and very flavorful meat. To be shelled to extract the meat.

Six special Isigny oysters, size n°3. Fleshy and sweet flesh with a nutty flavor. Served raw on ice.

Six natural oysters from Utah Beach, size n°3. Pronounced briny taste and firm flesh. Served raw.

Six Fines de Claire d'Oléron oysters, size n°3. Matured in claires for a balanced taste and less fleshy but fine texture in the mouth. Served raw.

Six natural oysters from the Arcachon basin, size n°2 (larger). Typical marine flavor and generous texture. Served raw.

A large assortment of various seafood and shellfish (oysters, clams, etc.). Ideal for sharing and discovering different seafood products. Served on ice.

Peruvian-style meagere sashimi (tiradito). Marinated in lime and yellow pepper (amarillo). Fresh, tangy, and spicy flavor.

Slow-cooked then grilled octopus tentacles, served with corn and fresh grapes. Mix of tender textures and sweet-salty flavors.

Line-caught bluefin tuna, served raw or medium-rare with raspberries and ginger-infused tomato water. Fresh, fruity, and light dish.

Shrimp served with Japanese citrus (satsuma) and fresh cilantro. Marine flavor enhanced by notes of bright citrus and herbs.

Spring mix salad topped with bottarga shavings (dried and salted mullet roe) and thyme. Vegetal freshness with an intense iodized touch.

Melting marinated eggplants, accompanied by salted anchovy fillets, crunchy hazelnuts, and herbs. A Mediterranean dish rich in flavors.

Wild mushrooms served with a rich bisque (creamy shellfish soup) and a creamy confit egg yolk. A very gourmet and umami surf-and-turf dish.

Roasted sweet peppers served with a sesame sauce (tahini) and pieces of smoked haddock. Combination of smoky, sweet, and nutty flavors.

Hake fillet gently cooked (confit) to be very tender, served with Paimpol white beans in an intense rockfish soup.

Breaded and fried monkfish pieces, like tenders. Served with barbecue sauce and a light cream cheese (labneh) mayonnaise. Crispy and flavorful.

Creamy dessert made from rice cooked in milk, infused with fig leaf for a unique vegetal aroma. Garnished with figs and pomegranate seeds.

Small sweet tart with maple syrup filling, served with creamy whipped cream. A gourmet and sweet dessert.

A spicy Mexican cocktail based on beer, seasoned with sauces (Worcestershire, Tabasco), lime, and a shot of Mezcal. Complex, salty, and refreshing flavor.

A short cocktail blending a Parisian aperitif, smoky mezcal, and coffee liqueur. Bitter, smoky, and sweet flavors.

Classic Gin Tonic prepared with artisanal gin and premium tonic. Fresh, sparkling, and slightly bitter.

A glass of herbal infusion served iced. Thirst-quenching and caffeine-free.

Hot drink prepared with fresh infused herbs. Aromatic and soothing.

Specialty coffee roasted locally. Rich aromas and intense flavor.

Artisanal fruit juices combining a fruit and an aromatic herb. Original and natural flavors.

Filtered and chilled water, available still or sparkling. An ecological alternative to bottled water.