Dessirier

Medium-sized oysters from Utah Beach in Normandy. They are known for their abundant flesh and pronounced iodized taste. Eaten raw with a squeeze of lemon.

Large, fleshy oysters from Normandy. Firm and crunchy texture with intense marine flavor. Ideal for lovers of substantial oysters.

Famous flat oysters from Brittany matured in the Belon river. They offer a unique nutty taste and delicate flesh. A gastronomic reference.

Special oysters from the Cadoret house in Brittany. Generous and sweet flesh with a long finish. Served fresh on ice.

Very large oysters from the prestigious Gillardeau house. Creamy, almost crunchy flesh, with subtle and sweet aromas. Considered the 'Rolls-Royce' of oysters.

Oysters matured in 'claires' (ponds) in Marennes d'Oléron. They are less fleshy than 'spéciales', with a balanced marine terroir taste. Fine and delicate texture.

Oysters from the Arcachon Basin. They have a beautiful nacre and a typical vegetal flavor from Cap Ferret. Fresh and invigorating.

Whole dormer crab served cooked and cold. Its flesh is white, dense, and flavorful, especially in the claws. To be shelled and enjoyed with mayonnaise.

Sea snails cooked in an aromatic court-bouillon. Firm and slightly rubbery texture, pronounced marine taste. Traditionally served with aioli or buttered bread.

Large cooked shrimp, served cold with their shells. Firm and juicy flesh with a sweet flavor. To be peeled by hand.

Small shrimp typical of the French coast. Very tasty with tender and salty flesh. Often eaten whole or peeled as an appetizer.

Delicate crustaceans resembling small lobsters, cooked to order. Very fine and slightly sweet white flesh. Served warm or cold.

Brittany blue lobster is renowned as the best in the world. Firm, dense, and extremely flavorful flesh. Cooked to order to preserve its full finesse.

An assortment of different oysters to discover various terroirs. Ideal for someone wishing to compare flavors. Served on ice with lemon and vinegar.

A plate dedicated to crustaceans and seafood excluding oysters. Includes langoustines, shrimp, whelks, and salmon. Perfect for those who prefer crustaceans to shellfish.

A generous platter mixing quality oysters, shrimp, and accompaniments. Offers a good variety of textures and marine flavors. Ideal for a complete seafood meal.

The grand classic of seafood platters, very complete. Contains crab, a selection of oysters, langoustines, and various shellfish. A generous gastronomic experience.

A luxurious and monumental platter for two, centered on noble crustaceans. The centerpiece is the blue lobster, accompanied by crab and langoustines. The pinnacle of a seafood feast.

A fixed-price menu changing daily according to the market. Includes seafood options or daily cooked dishes. An excellent way to taste the chef's cuisine at a fixed price.

Traditional thick and flavorful soup made from rockfish. Served with a spicy garlic 'rouille' sauce, cheese, and croutons. A comforting dish from the South of France.

Finely sliced and seasoned raw fish, served fresh. Paired here with zucchini and lemon for a touch of tangy freshness. A light and refined starter.

Raw salmon marinated in salt, sugar, and dill, Scandinavian style. Melting texture and delicate taste. Served with warm potatoes and a mild mustard sauce.

Spider crab meat (a large spiny crab) extracted from its shell. Very fine and iodized flavor. Served simply with house mayonnaise to not mask the product's taste.

Poached cod loin served with steamed vegetables. All accompanied by aioli, a mayonnaise with garlic and olive oil. A complete Provençal dish.

Squid sautéed in a pan to be tender. Cooked with wild mushrooms (chanterelles, mousserons) for an undergrowth flavor. A savory land-and-sea combination.

Rich and gourmet dish combining lobster pieces and quality pasta. Baked with a creamy sauce and gratinated. A luxurious and comforting signature dish.

Whole noble fish grilled or roasted according to the day's catch. The selection changes daily (Sole, Sea Bass, John Dory). Shared at the table or served individually, price by weight or market price.

Classic pastry made of thin layers of crispy puff pastry and vanilla pastry cream. Served with a rich and creamy caramel. A delicate blend of textures.

Airy oven-baked dessert, served puffed and hot. The flavor varies according to the chef's inspiration. Light texture like a cloud, to be eaten quickly before it deflates.

Reimagining of the famous Italian dessert with coffee and mascarpone. Incorporates buckwheat (black wheat) for an original toasted and crunchy note. Creamy and fragrant.

Small brioche cake soaked in a syrupy alcohol (rum). Served with exotic fruits for freshness. A traditional, moist, and very fragrant dessert.

Dry and mineral white wine from western Loire. Very fresh, ideal with shellfish.

Aromatic and fresh white wine from the Centre-Loire. Notes of citrus and white flowers.

A white wine from the Sancerre region, lively and fruity. Made from the Sauvignon Blanc grape.

A classic Sancerre with beautiful minerality. Fresh and elegant on the palate.

Wine from limestone terroir, offering finesse and complexity. Subtle fruit aromas.

A renowned Sancerre, balanced between roundness and liveliness.

Single-vineyard cuvée from old vines. Rich, complex, and age-worthy wine.

Wine with a characteristic smoky taste from the terroir. Lively and sharp.

A great classic of the appellation. Citrus notes and a beautiful length.

Wine from silex soils, very mineral and straight. A reference for the appellation.

Prestige cuvée, selected only in great years. Wine of great elegance and complexity.

Chenin Blanc wine from very old vines. Rich, opulent, and of great depth.

Tender and dry white wine from the Loire Valley. Aromas of white fruits and honey.

Powerful and mineral dry white wine. A great gastronomic wine.

Dry and supple white wine from Anjou, balanced and expressive.

Natural and pure white wine, with great mineral tension. For discerning amateurs.

Exceptional sweet or dessert white wine. Notes of candied fruit and honey.

Light and fresh white wine, easy to drink. Pairs with everything.

Dry and supple white wine from Alsace.

Dry, fruity, and mineral Riesling. King of Alsace wines.

Grand Cru from Alsace. Powerful, complex, and elegant wine.

The Trimbach signature: dry, straight, precise, and gastronomic.

Riesling with character produced by a small, renowned estate.

Sunny and full-bodied Grand Cru. Rich and aromatic.

Special cuvée selected to accompany seafood. Mature and complex wine.

Frédéric Emile Cuvée. One of the world's greatest Rieslings. Very dry, mineral, and long-aging.

Sweet white wine, very aromatic (rose, lychee, spices). Rich and creamy, almost a dessert.

Red or rosé wine from Provence (Bandol). Powerful, spicy, and structured by Mourvèdre.

Rare wine from Provence, of great complexity and elegance. A historical reference.

Rich and oaked wine from Provence, built for aging.

Dry white wine from the Southwest. Aromatic, lively, and fruity.

Cult wine from Languedoc. Complex, powerful blend, with notes of garrigue and spices. Highly sought after.