La Criée Gennevilliers

A quick and affordable lunch deal. Choose between a main and a dessert or a main and a drink. Includes classics like mussels with fries or chicken.

Three-course meal. Allows you to enjoy a starter, a main course, and a dessert at a fixed price.

Flexible two-course meal. Ideal for a balanced meal according to your appetite.

Traditional rockfish soup. Velvety texture and pronounced iodized flavor. Served hot.

Crispy fried rolls filled with shrimp. Served with a sweet and sour sauce. An Asian-inspired starter.

Pan-seared seafood mix with garlic and parsley. Flavorful and aromatic.

Golden battered squid rings. Crispy on the outside and tender on the inside.

Small whole fried fish, very crispy. Eaten with fingers, dipped in sauce.

Assortment of seafood and spreads. Ideal for tasting a bit of everything as an appetizer.

Large sharing platter of fried specialties. Mix of sea flavors and crispy vegetables.

Mixed salad topped with melted goat cheese on toast. French classic, savory hot-cold mix.

Fresh mix of crab meat, surimi, and avocado. Tender and creamy texture.

Fresh grilled sardines simply seasoned with quality sea salt. Rich and authentic blue fish flavor.

Diced raw salmon, seasoned in an Asian style. Fresh, light, and fragrant.

Spread made from flaked and seasoned tuna. Served with toast.

Plump and briny Brittany oysters. Served raw on ice.

Oysters matured in 'claires' (ponds), balanced flavor and delicate finish. A Marennes-Oléron classic.

Smaller sized oysters, ideal for discovery or as an appetizer.

Plump and crisp special oysters. Superior quality selection.

Small French coastal shrimp. Intense flavor, eaten whole or peeled.

Sea snails cooked in broth. Firm flesh, to be enjoyed with mayonnaise.

Cooked large shrimp, served cold. Tender and sweet flesh.

Half spider crab. Delicate flesh, especially in the claws.

Crustaceans with very fine and refined flesh. Served cooked and cold.

Half lobster served cold. A luxurious dish with firm, flavorful meat.

Whole lobster served cold with mayonnaise. The king of crustaceans.

Small individual platter for a taste of essential seafood.

Generous platter with a good variety of shellfish and crustaceans.

Platter including crab. Ideal for enthusiasts.

Large prestige platter with a selection of various oysters and langoustines.

Crustacean platter without oysters, focusing on lobster and crab.

The ultimate platter combining the best oysters and luxurious lobster.

Classic mussel recipe. Light and aromatic white wine sauce. Served with fries.

Mussels coated in a creamy sauce. Rich and indulgent.

Mussels with a Thai twist. Fragrant, slightly spicy, and creamy sauce.

Signature recipe with smoked bacon for a rustic surf-and-turf flavor.

Mussels in an intense blue cheese sauce. For those who love strong flavors.

Option to order unlimited mussels.

Burger formula with choice of main topping. Served with fries.

Bowl formula with choice of protein.

Crêpes served with a butter, sugar, and orange sauce. French classic.

Deconstructed lemon dessert, a mix of crunchy and creamy textures.

Fresh pineapple cubes served with a scoop of lemon sorbet. Very refreshing.

An espresso coffee served with four small miniature desserts.

Choux buns filled with vanilla ice cream and drizzled with hot chocolate.

Crème brûlée with a caramelized sugar crust.

Moist cake soaked in rum syrup. Served with cream.

Rich chocolate cake with a molten center. Served warm with ice cream.

Slice of brioche dipped and pan-fried, drizzled with Breton caramel.

Cup of two scoops of ice cream or sorbet.