Le Suffren

Hard-boiled eggs served with creamy mayonnaise. A classic French bistro starter known as 'Oeuf Mayonnaise'. Rich, smooth, and savory.

Marinated herring fillets preserved in oil, served with warm boiled potatoes. A traditional dish with a savory, slightly oily fish flavor balanced by the starchy potatoes.

A fresh appetizer combining creamy avocado, citrusy pomelo segments, and shrimps. A light and refreshing start to the meal with a mix of sweet, tangy, and savory flavors.

High-quality canned sardines from Brittany, served simply with toast and salted butter. The fish is rich and flavorful, best enjoyed by spreading butter on the toast and topping with sardine.

Rich and buttery duck liver, lightly cooked to preserve its delicate texture. Served with sweet fig chutney to cut through the richness. Spread on bread or toast.

A rustic meat loaf or pâté, served with sweet roasted shallots. Savory, meaty, and hearty. Typically eaten with bread.

Slices of cured smoked salmon served with cream, lemon wedges, and toast. A classic combination offering smoky, salty, and creamy flavors.

Raw salmon and avocado diced and mixed, seasoned with teriyaki sauce. A fusion dish with fresh, creamy textures and a sweet-savory glaze.

Classic Escargots de Bourgogne cooked in garlic and parsley butter. The snails have a firm, chewy texture similar to clams. Eat using the provided tongs and small fork.

A savory soup made from various fish and vegetables. Served with 'rouille' (a garlic saffron mayonnaise) and crispy croutons. Spread the rouille on croutons and float them in the soup.

Beef bone marrow roasted until soft and melting. Rich, fatty, and savory. Scoop the marrow out and spread it on toast, seasoning with salt.

Squid rings battered and deep-fried until crispy. Served with a creamy spicy dipping sauce. A popular shared appetizer.

A rich beef broth filled with caramelized onions, topped with bread and melted cheese. Savory, sweet from the onions, and hearty. Be careful, it is served very hot.

Fresh burrata cheese (a creamy mozzarella) served with tomatoes and basil. A variation of the Caprese salad. Creamy, fresh, and light.

A salad featuring artichoke hearts and green beans, topped with savory parmesan cheese and crunchy hazelnuts. Offers a mix of earthy, salty, and nutty flavors.

Curly endive salad served with crispy bacon bits (lardons) and warm goat cheese roasted with honey. A classic French salad combining bitter greens with savory, salty, and sweet elements.

A classic Caesar salad topped with roasted chicken and parmesan shavings. Creamy dressing with crisp lettuce and savory cheese.

Veal sweetbreads (thymus or pancreas) pan-fried until golden. Served in a rich cream sauce with morel mushrooms. A delicacy with a tender texture and mild flavor.

A premium cut of beef, very tender and lean. Grilled to your preference and served with your choice of sauce.

Chicken breast cooked in a casserole with a rich sauce containing morel mushrooms. The meat is tender and the sauce is earthy and creamy.

A traditional French sausage made from pork intestines (chitterlings). Has a very strong, distinct aroma and flavor that can be acquired. Served with a mustard cream sauce.

Raw minced beef seasoned and mixed at your table. A classic French dish. Fresh, savory, and textural.

Very thinly sliced raw Wagyu beef, known for its marbling. Served with peppery arugula salad and parmesan cheese. Melts in the mouth.

Seared duck breast (magret) glazed with honey and spices. The meat is usually served pink. Combines savory meat with sweet and aromatic flavors.

Slice of calf's liver grilled and served with sweet balsamic-glazed shallots. Tender texture with a distinct, iron-rich flavor.

A flavorful cut of beef with good marbling. Grilled and served with your choice of sauce. Juicy and rich.

A lean, flavorful cut of beef from the abdominal muscles. Grilled and served with slow-cooked sweet shallots. Chewier than fillet but very tasty.

Duck leg slow-cooked in its own fat until very tender, then crisped up. The skin is salty and crispy, while the meat falls off the bone.

Beef patty served in a bun with cheese and toppings. A familiar comfort food option.

Grilled or pan-seared salmon fillet served with rich, buttery Béarnaise sauce. The fish is flaky and oily, complemented by the herb-infused sauce.

Whole sole fish dredged in flour and pan-fried in butter, lemon, and parsley. Delicate white meat with a nutty brown butter flavor. Bones are removed at the table or by the diner.

Quickly seared ('snacked') seabass fillet. Served with a Mediterranean sauce of tomatoes, olive oil, and small Taggiasca olives. Light and flaky.

Thinly sliced raw tuna dressed with olive oil, lemon juice, and spring onions. A fresh and light dish highlighting the quality of the fish.

Tender octopus tentacles grilled for a smoky char. Served with roasted eggplant and tangy tomato pickles. Meaty texture and savory Mediterranean flavors.

Half a blue lobster grilled in its shell. Sweet, firm meat with a smoky grilled flavor. Considered a delicacy.

Flat oysters from the Belon river in Brittany, famous for their slight hazelnut flavor. Served raw on the half shell.

Large oysters from Quiberon. Plump and briny. 'n°0' indicates a very large size.

Cupped (hollow) oysters from Normandy. Typically have a strong iodine taste and firm flesh.

Special oysters from Veules-les-Roses. Known for their refined flavor and quality.

Oysters refined in clay ponds (claires) for a sweeter, nuttier flavor and balanced saltiness. Available in different sizes (lower number = larger).

Premium oysters from the Gillardeau family, engraved with a 'G'. Famous for being consistently meaty, crunchy, and sweet.

A single large clam, likely served raw on the half shell. Chewy texture with a fresh ocean flavor.

Small, sweet clams served raw. Delicately flavored shellfish.

Shellfish with a firm texture and a strong, sweet almond-like flavor. Served raw.

Large mussels, typically served chilled. Plump and savory.

Sea snails cooked in broth. Chewy texture. Use a pin to pull the meat out of the shell. Often eaten with mayonnaise.

Half of a chilled blue lobster. Sweet, firm meat. Served with mayonnaise or lemon.

Small pink shrimps (crevettes roses) served chilled in their shells. Peel and eat.

High-quality certified shrimps. Large, sweet, and firm. Served chilled.

Also known as Dublin Bay Prawns or scampi. They look like small lobsters. Sweet, delicate meat.

Fresh crab served in the shell. Requires some work to crack and extract the sweet, flaky meat.

Sea urchin served in its spiny shell. The edible part is the orange roe, which has a creamy texture and intense ocean flavor.

A seafood platter for one or sharing. Includes oysters, langoustine, clams, snails, and shrimps. A great variety of textures and flavors.

An oyster-focused platter featuring a selection of different varieties and sizes, plus a couple of shrimps.

The signature seafood tower. A substantial assortment of shellfish including crab, oysters, langoustines, and various clams. Ideal for sharing.

A platter highlighting crustaceans. Features lobster, crab, and shrimps. Sweet meat and minimal shell work compared to smaller shellfish.

A large, deluxe seafood platter with a wide variety of oysters, shellfish, and crustaceans including a whole crab. A feast for seafood lovers.

The 'Giant' platter. An enormous selection of seafood suitable for a group. Includes dozens of oysters and generous portions of shellfish.

An assortment of French cheeses. Typically served with bread.

Café Gourmand. An espresso served with a selection of miniature desserts. Perfect for trying small bites of different sweets.

Classic vanilla custard topped with a layer of hard caramelized sugar. Crack the top with your spoon to reach the creamy interior.

A yeast cake saturated in syrup made with hard liquor, usually rum. Served with whipped cream.

A daily special dessert prepared by the pastry chef. Ask staff for details.

Fresh berries (strawberries, raspberries, etc.) served with whipped cream. Light and refreshing.

Warm chocolate cake with a liquid chocolate center. Served with a scoop of vanilla ice cream for temperature contrast.

Thin pancakes in a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier. Flambéed tableside.

Upside-down caramelized apple tart. The apples are soft and sweet, served warm with cream or ice cream.

Choux pastry balls filled with cream or ice cream and covered in warm chocolate sauce.

Floating Island. A meringue floating on crème anglaise (vanilla custard), often topped with caramel and almonds. Very light and airy.

A sundae combining vanilla ice cream and strawberry sorbet with fresh fruit, sauce, and whipped cream.

Chocolate ice cream dessert served with cold coffee or chocolate sauce and whipped cream. Rich and indulgent.

Coffee ice cream served with cold coffee and whipped cream. A cold, creamy caffeine treat.

Vanilla ice cream with whipped cream and warm molten chocolate. A classic Belgian/French sundae.

Choose three scoops of ice cream or sorbet from the available flavors.

A simple thin French pancake sprinkled with sugar. Light and sweet.

Crepe served with caramelized sugar, butter, orange juice, and liqueur, then flambéed.

Crepe filled with Nutella hazelnut cocoa spread.

Crepe filled with fruit jam.

Crepe filled with sweet chestnut puree (crème de marrons). A popular French filling.