HSP La Table - Huîtres et Saumons de Passy

Creamy preparation based on fish roe (cod or mullet), oil, and breadcrumbs. Smooth texture and pronounced iodic taste. Enjoy spread on bread or blinis.

A fresh mix of seasoned seaweeds. Iodic and vegetal flavor with a crunchy and tender texture. A light and mineral-rich starter.

Rustic spread of flaked smoked salmon mixed with cream or butter. Rich and smoky flavor, melting texture. Ideal on toast.

Small whole fish fried until crispy. Eaten whole with fingers, dipped in tartar sauce. Delicate marine flavor.

Small fried green Spanish peppers, drizzled with olive oil and sprinkled with sea salt. Generally mild, but some can be spicy. Eaten whole as an appetizer.

Thin slices of organic smoked salmon, served with a creamy crème fraîche and small thick pancakes (blinis). Delicate flavor and melting texture.

Tender and sweet meat of blue crab, served simply with homemade mayonnaise. Fresh and refined, highlighting the crustacean's flavor.

Madagascar shrimps, renowned for their quality, served peeled and cold. Firm and crunchy flesh with a sweet flavor.

Cured and salted mullet roe, cut into thin slices. Intense, iodic, and umami flavor, often compared to Mediterranean caviar. Seasoned with olive oil and lemon.

Creamy cauliflower soup, enhanced with chestnuts and salmon roe for a saline touch. Smooth and velvety texture.

Thin slices of raw marinated scallops. Marine freshness enhanced by the acidity of citrus and the spicy notes of ginger.

Mussels cooked with chanterelle mushrooms and a light emulsion. A flavorful land-sea combination.

Fried octopus pieces, served with a Greek yogurt sauce and seasoned with Espelette pepper. Crispy on the outside and tender on the inside.

Oysters matured in 'claires' (clay ponds) in Charente-Maritime. Fine flesh with a balanced terroir taste and a slight nutty flavor. Served raw on ice.

Plump oysters from Normandy, raised on the D-Day beaches. High flesh content, pronounced sweet and iodic taste.

Cooked oysters served hot, gratinated or poached in a champagne, cream, and ginger sauce. A rich and flavorful alternative to raw oysters.

Raw salmon tartare seasoned with fresh and fried onions, dill, pink peppercorns and soy sauce. A fresh main course blending crunchy and melting textures.

Tuna seared on the outside and raw on the inside, coated in sesame. Served with soy sauce and coriander. Japanese style.

White fish (lean) marinated in spicy citrus juice (leche de tigre). Fresh, tangy, and slightly spicy.

Generous portion of smoked Scottish salmon, served with crème fraîche and blinis. A classic.

Fresh crab meat served with homemade mayonnaise. A light cold dish highlighting the product.

Italian dish composed of thin slices of cold veal, topped with a creamy tuna and caper sauce.

Crispy fried octopus served with a refreshing Greek yogurt sauce spiced with Espelette pepper.

Grilled salmon fillet served with a green herb sauce and nuts for crunch.

Grilled cod served with mashed potatoes or a whipped butter with carrots and orange. Sweet and slightly tangy flavors.

Slice of turbot, a noble flatfish with firm flesh. Served with a Grenobloise sauce (butter, capers, lemon, croutons).

Whole turbot to share, served with a Grenobloise sauce. Price by weight.

Seasonal vegetables glazed with butter or oil to make them shiny and tender.

Very fine and creamy mashed potatoes, rich in butter and cream.

Provençal stuffed zucchini, no meat.

Green bean salad with fresh mushrooms and hazelnut oil. Crunchy and fragrant.

New potato salad with spring onions and preserved lemon. Fresh and tangy.

Mix of young salad greens with shallots and chives.

Selection of aged cheeses from La Fontaine cheesemonger. Served with bread.

Glass of brut nature champagne (no added sugar). Dry and elegant.

Traditional French cocktail made with white wine and fruit cream (blackcurrant, strawberry, or vine peach).

A version of Kir prepared with champagne instead of white wine.

Cocktails based on Ginger Beer and lime, with vodka (Moscow), rum (Dark n Stormy), or gin (London).

A bitter Italian cocktail based on gin, red vermouth, and Campari.

A refreshing classic cocktail based on gin and tonic water.

A light Italian cocktail based on Campari, red vermouth, and sparkling water.

A popular Venetian cocktail based on Prosecco, Aperol (bitter), and sparkling water.

A variation of the Spritz with elderflower syrup, mint, and lime.

Italian vermouth served on ice, white (sweet) or red (fuller-bodied).

Bottle of craft beer.

Aniseed aperitif from Provence, complex and aromatic.

Traditional Caribbean drink made with white agricultural rum, lime, and cane sugar.

Homemade iced tea, refreshing and generally low in sugar.