Le Flandrin

A grand royal seafood platter including 18 assorted oysters, shrimp, whelks, langoustines, and a whole lobster. Ideal for sharing a complete marine experience. Served very fresh on ice.

Discovery selection of seafood with 8 oysters and various crustaceans such as shrimp and whelks. Perfect for a shared starter or a light meal. Fresh and briny flavors.

A luxurious blend of crustaceans including lobster, langoustines, and shrimp. The flesh is tender and sweet, contrasting with the iodized whelks. To be enjoyed with mayonnaise or butter.

Claire oysters, known for their fine flesh and balanced terroir flavor. Raised in clay ponds which give them a special taste. Served raw on ice.

Plump and crunchy special oysters, with an exceptional length in the mouth and nutty notes. Considered among the best oysters in the world. To be savored plain or with a squeeze of lemon.

Norman oysters with dense and sweet flesh. They offer a beautiful minerality and intense freshness. A prized variety among connoisseurs.

Belon flat oysters from Brittany, famous for their pronounced nutty flavor and firm texture. Raised in the Belon river. A classic of French gastronomy.

Sea snails cooked in court-bouillon. Firm and rubbery flesh with a marine flavor. Traditionally served with mayonnaise.

Small shrimp with intense and salty flavor. They are eaten whole after removing the head and tail (or with the shell for the smaller ones). Ideal for snacking.

Large organic shrimp with firm and crunchy flesh. Subtle and delicate flavor. Served cold, to be peeled.

Delicate crustaceans with white, fine, and slightly sweet flesh. Presented whole in their pale pink shell. A refined dish to be enjoyed simply.

Half lobster served cold, white and dense flesh. Rich and sweet flavor. Usually served with mayonnaise or cocktail sauce.

Whole lobster served cold, impressive and generous. The flesh of the claws and tail is particularly prized. A festive dish par excellence.

Exceptional caviar with firm, golden-hued pearls. Complex flavor with nutty notes and a long finish. Served with blinis or plain with a spoon.

Crisp lettuce leaves dressed with a classic mustard vinaigrette. Garnished with shavings of aged parmesan. Fresh and light.

Complete mixed salad with lentils, roasted squash, and goat cheese. Pine nuts add crunch. A healthy and flavorful dish.

Thinly sliced avocado and beetroot alternated. Simple oil-lemon dressing to highlight the vegetables. Fresh and colorful.

Luxury salad combining the sweetness of langoustines with creamy avocado and crisp sucrine lettuce. A perfect balance of textures.

Thinly sliced raw mushrooms and peppery arugula. Parmesan adds saltiness and umami. A light and aromatic salad.

Frisée salad with bacon and croutons, topped with warm goat cheese toasts. A bistro classic, mixing hot and cold.

'Superfood' salad based on kale, rich with various toppings. The soft-boiled egg adds creaminess. Crunchy texture and sweet-savory flavors.

Fresh endives, slightly bitter, paired with the strong flavor of Roquefort blue cheese. Often garnished with walnuts. A salad with character.

Small choux buns filled with vanilla cream, served with chocolate sauce. A light and sweet treat.

Very thin pastry tart, filled with baked apple slices. Caramelized and crispy. Served warm.

Chocolate choux buns filled with vanilla ice cream, drizzled with hot chocolate sauce. The hot-cold contrast is delicious.

Whole hollowed-out lemon filled with its own sorbet. Frosted presentation and intense lemon taste. Very refreshing.

Crispy puff pastry layers filled with vanilla pastry cream. Airy and crunchy texture.

Individual chocolate cake with a molten center. Rich and intense cocoa flavor. Served warm.

Spongy cake soaked in old rum syrup. Served with whipped cream. An adult and flavorful dessert.

Very fragrant wild strawberries, served with a rich mascarpone cream. Simple yet luxurious thanks to the quality of the fruit.