Le Dalou

A refreshing classic cocktail based on gin, lemon juice, and soda water. Tart and sparkling taste. Served on ice.

A popular long drink mixing rum, cola, and lime. Smooth and sweet with a caramel note. Ideal for an aperitif.

A creamy tropical cocktail with pineapple and coconut. Sweet and exotic flavor. Evokes holidays.

A powerful tiki cocktail with citrus and almond flavors. Complex and fruity. Served very cold.

An icy strawberry cocktail, similar to an alcoholic slushy. Creamy texture and very fruity taste. Perfect for cooling down.

An elegant pink cocktail, a mix of vodka and cranberry. Perfect balance between sweet and tart. Served without ice in a martini glass.

A visually stunning cocktail reminiscent of a sunrise. Predominant orange flavor with the sweetness of grenadine. Refreshing and fruity.

Typically French anise liqueur. Strong licorice and anise flavor. Drunk diluted with plenty of cold water and ice.

Sweet Portuguese fortified wine. Aromas of red fruits, nuts, or caramel depending on the type. Served at room temperature or slightly chilled.

Aperitif based on Bordeaux wine and fruit liqueurs. Sweet, fruity, and slightly bitter. Served very cold, often with an orange slice.

Bright red Italian bitter. Complex taste of herbs and bitter orange peel. Enjoy neat, with ice, or with soda.

French aperitif based on gentian. Characteristic bitter, earthy, and vegetal flavor. Served on ice, sometimes with a dash of cassis.

Italian Vermouth, available in red (sweet and spicy) or white (vanilla and herbaceous). An aperitif classic served on ice.

Classic aperitif cocktail based on Campari, red vermouth, and soda. Bitter, sweet, and sparkling. Served with an orange slice.

Traditional mix of dry white wine and fruit cream. Sweet and fruity. A very popular start to a meal in France.

Prestigious version of Kir, made with Champagne instead of white wine. Sparkling and festive.

World-renowned sparkling wine. Fine bubbles and elegant flavor. The symbol of celebration.

Blended Scotch whisky. Notes of malt, vanilla, and light smoke.

Premium Scotch whisky. Rich and smooth with notes of honey and fruit.

American whiskey (Tennessee Whiskey). Woody character and caramel notes, filtered through charcoal.

Single Malt Scotch Whisky. Fruity, with notes of pear and oak. Very approachable and appreciated.

Large crab with dense, sweet flesh. Served cold with mayonnaise. The shell must be cracked to extract the delicious meat.

Small shrimp with a very pronounced salty taste. Typical of the French coast. Eaten whole or peeled, often with buttered bread.

Classic, fleshy, and firm shrimp. Served cold to be peeled by yourself.

Refined crustacean with very fine, slightly sweet white flesh. Resembles a small lobster. Considered a delicacy.

The king of crustaceans. Firm, rich, and flavorful flesh. Served cold, usually with mayonnaise or butter.

Individual assortment of various seafood. Ideal for tasting a bit of everything: shrimp, shellfish, and oysters.

Platter dedicated to red-shelled crustaceans. Premium selection including lobster and langoustines. For lovers of fine flesh.

Large, complete seafood platter. Balanced mix of oysters, shellfish, and crustaceans. A festive experience to share or enjoy alone.

The house's signature platter for two. Very generous and varied, offering the best of the day's catch.

Oyster famous for its unique hazelnut flavor and firm flesh. A prestigious variety from Brittany.

Considered the 'Rolls Royce' of oysters. Fleshy, crunchy, and sweet flesh. Exceptional and consistent quality.

Oyster matured in claires (clay ponds). Fine flesh and balanced flavor with a taste of the sea terroir.

Similar to N°3 but larger. More flesh to enjoy while maintaining the characteristic finesse.

Fleshier oyster than the Fine. Significant volume of flesh and more pronounced flavor.

Large, very fleshy oyster. For lovers who enjoy a good chew.

Small oysters from Brittany. Ideal for an aperitif, easy to eat and iodized.

Varied tasting of 12 oysters. Allows comparison of the sizes and flavors of different varieties.

Shellfish with a thick, striated shell. Firm, crunchy, very iodized flesh. Best enjoyed raw.

Round shellfish with firm flesh, sometimes a bit tough but flavorful. Often served raw.

Fine and delicate shellfish. Tender and sweet flesh. Excellent vintage with a squeeze of lemon.

Small black sea snails. Eaten cooked, extracted from their shells with a pick, on buttered bread.

Large sea snails with muscular flesh. Cooked in an aromatic broth, served cold with mayonnaise.

Spiny seafood containing coral (orange tongues). Powerful flavor and unique creamy texture.

Classic bistro starter. Hard-boiled eggs with the yolk mixed with mayonnaise and herbs, then returned to the white.

Traditional onion soup, served with croutons and gratinated with melted cheese. Hot and comforting.

Snails cooked in their shells with garlic and parsley butter. A great French classic.

Bone cut lengthwise and roasted. The warm, fatty marrow is spread on toast with fleur de sel.

Mixture of sautéed mushrooms served with an egg whose runny yolk blends with the sauce.

Raw salmon marinated in salt, sugar, and citrus. Melting texture and fresh flavor.

House-made foie gras terrine. Rich and smooth, served with toast or brioche.

Whole Camembert baked in the oven, drizzled with salted butter caramel (Salidou). A melting sweet and savory combination for dipping.

Artisanally smoked salmon slices. Delicate woody flavor and silky texture.

Fresh seafood salad with seafood and raw vegetables. Light and balanced.

The famous American salad revisited. Crisp lettuce, breaded chicken, cheese, and creamy dressing.

Hearty and rustic Southwest salad. Highlights duck specialties.

Moule-frites (mussels and fries) served in a casserole dish. Mussels are cooked in a white wine and onion broth. Includes a drink.

Generous tasting formula for oyster lovers, accompanied by a glass of dry white wine.

Complete menu adapted for children, including a main course, dessert, and drink.