Huguette, Bistro de la mer

Cooked and cold, these pink shrimps are served whole with their shells. To be peeled and enjoyed with mayonnaise.

Small shrimps typical of the French coast, with a pronounced iodized taste. Eaten whole or peeled, often served with buttered bread.

Sea snails cooked in broth, served cold in their shells. Use a pick to extract the firm flesh and dip it in mayonnaise.

Shellfish with firm flesh and a sweet-salty taste, served raw or cooked. A meaty alternative to oysters.

Large crab with white and delicate flesh. Served cold, accompanied by a crab cracker to break the shell and access the meat.

Prestigious crustacean with fine and sweet flesh. Served cold, often cut in half to facilitate tasting.

Crustacean resembling a small lobster, highly prized for its tender and refined flesh.

Shellfish with a thorny shell containing bright orange coral, with a very iodized taste and creamy texture. Eaten with a small spoon.

French farmed sturgeon roe. Dark grains with a buttery and woody flavor. Served fresh.

Small special oysters from the Gillardeau house, renowned for their fleshy and crunchy texture with a nutty finish.

Normandy oysters, generally very iodized and fleshy.

Special oysters from the Arcachon Basin, fleshy with a marked terroir taste.

Oysters farmed on the D-Day beaches, known for their sweet taste and abundant flesh.

Oysters matured in 'claires' (clay ponds), less fleshy, with a balanced marine taste.

Breton oyster with character, fleshy.

Flat oyster famous for its nutty flavor and firm flesh, matured in the Belon river.

The high-end of oysters, very fleshy, crunchy, and sweet. Laser-marked on the shell for authenticity.

Set menu including 6 Pleine Mer oysters and a glass of Muscadet white wine.

Small grilled sausages, often served as an appetizer or side dish.

Varied assortment of oysters from different regions and sizes to discover the terroirs.

Individual mixed platter combining a selection of oysters and various crustaceans.

Generous platter including crab (brown crab) in addition to oysters and shrimps.

Prestige platter focused on noble crustaceans: lobster and brown crab.

Large platter for 1 or 2 people with a wide selection of oysters and a whole brown crab.

Royal sharing platter, including lobster, brown crab, and a wide variety of oysters.

The most complete platter for groups, with multiple lobsters and brown crabs and premium oysters.

The ultimate version of the Saint Germain platter enhanced with a 50g tin of caviar.

Bistro classic: organic hard-boiled eggs served with homemade mayonnaise.

Traditional onion soup, topped with bread and cheese, gratinated in the oven.

Sardines served with potato salad, tapas style.

Snails cooked in their shells with garlic-parsley butter.

Breaded and fried fish fillet, served with fries.

Toasted bread topped with avocado and tuna, served with romaine lettuce salad.

Caesar Salad revisited with crab meat instead of chicken.

Fresh salad with lobster pieces, romaine lettuce, and mango.

Rich and creamy soup made from various rock fish. Served with rouille sauce (spicy mayonnaise) and croutons.

Mussels cooked in a broth of white wine, shallots, and a little cream. Served with fries.

Grilled whole mackerel, fatty and flavorful fish, served with a fresh herb salad.

Salmon fillet steamed healthily, served with vegetables.

Grilled sea bass fillet (fine white fish), served with mashed potatoes and an olive oil and herb sauce.

Large shrimps cooked in a spicy tomato sauce, served with rice.

Grilled octopus tentacles, tender inside and crispy outside.

Ray wing served with brown butter sauce, capers, and lemon.

Pan-seared tuna steak, seasoned like a pepper steak.

Grilled assortment of various fish and seafood.

Whole sole cooked in butter and lemon, served deboned or not.

Lobster quickly seared on the griddle, served hot with fries.

Whole grilled sea bass, delicate white fish, ideal for sharing.

Duck leg slow-cooked in its own fat, crispy skin and melting flesh.

Raw minced and seasoned beef, served with fries.

Ground beef steak topped with a fried egg.

Large grilled beef cut, very tender and marbled, served for several people.

Long pasta with tomato sauce and parmesan cheese.

Pasta with clams, garlic, and white wine.

Large shell-shaped pasta served with lobster.

Bowl version of beef tartare, served with garnishes.

Chicken bowl with a sweet and savory exotic marinade.

Rice bowl with marinated raw salmon, pineapple, and honey soy sauce.

Rice bowl with raw tuna, grapes, and soy sauce.

Choice of additional side dishes.

Selection of aged cheeses.

Large selection of cheeses to share.

Quality Italian ice cream.

Italian dessert: a scoop of vanilla ice cream drowned in hot espresso coffee.

Fried sweet elongated fritters, served with chocolate or caramel sauce.

Italian coffee dessert with mascarpone and biscuits.

Light mousse with intense dark chocolate.

Vanilla cream dessert with a layer of crunchy caramelized sugar on top.

Crispy meringue with a melting center, whipped cream, and fresh red berries.

Brioche soaked in milk and egg, pan-fried and served warm with ice cream and caramel.

Classic dessert: pear, hot chocolate sauce, and vanilla ice cream.

Thin-crust apple tart, served warm.

Thin sweet crepes.

A coffee served with an assortment of mini-desserts.

A tea served with an assortment of mini-desserts.

A glass of champagne served with an assortment of mini-desserts.

Dry and light white wine from the Loire, ideal with oysters.

Fruity and round white wine.

Dry white wine from the Loire, with mineral and smoky notes (Sauvignon Blanc).

Renowned dry and mineral white wine from Burgundy.

Rhône Valley red wine, spicy and warm.

Prestigious, powerful, and tannic Bordeaux red wine.

Sparkling Italian wine, served by the glass.

Prestigious French sparkling wine, served by the glass.

Light blonde beer served on tap.

Corsican amber beer brewed with chestnut flour.

Local craft beer.

Powerful herbal liqueur (55%), a specialty of the Carthusian monks.

Hot cocktail based on coffee, whiskey, and cream.

Cold cocktail with coffee and vodka.