Les MOUSSAILLONS

Fleshy and sweet Normandy oysters. A firm texture and balanced taste.

High-end oysters from the Boutrais family. They are very fleshy, crunchy, and sweet with an iodized finish.

Oysters farmed on the famous D-Day beach in Normandy. They are known for their nutty flavor and abundant flesh.

Classic oysters from Cancale in Brittany. They offer a strongly iodized taste and firm flesh.

Fresh raw salmon cut into small cubes and mixed with avocado. A fresh and creamy appetizer.

A classic cocktail of avocado and shrimp, enhanced by a sauce flavored with Grand Marnier liqueur.

A composed salad with slices of flavorful smoked salmon.

Half grilled blue lobster from Brittany. The flesh is tender, sweet, and very refined.

A very large wild flat oyster, rare and aged. Its flesh is firm, crunchy, and its taste very iodized.

A spoonful of Baerii sturgeon caviar farmed in France. Dark pearls with nutty and buttery notes.

A rich and comforting dish made of pasta and lobster pieces, baked with a creamy sauce.

A spreadable preparation based on flaked fish and cream or fat. Generally served with toast.

A creamy emulsion made from fish roe (cod or mullet). Offered here flavored with truffle or sea urchin coral.

Small fried cod fritters, originating from the Antilles. Crispy on the outside and soft on the inside, often spicy.

A creamy soup made with fish and vegetables from organic farming. Flavorful and warming.

Sea snails cooked in a flavored court-bouillon. The flesh is firm and enjoyed cold with mayonnaise.

Large farmed shrimp from Madagascar, renowned for their firm, crunchy, and very flavorful flesh.

A bowl of small common grey shrimp. They have a pronounced salty taste and are eaten whole (peeled).

An assortment of various smoked fish (halibut, salmon, eel, tuna) served on a board with salad.

Wild salmon caught in the Baltic Sea, served on a board. Its flesh is paler and less fatty than farmed salmon.

A traditional dish made from cod (salted cod) emulsified with olive oil and sometimes potatoes. Creamy texture.

Mackerel fillets, a flavorful fatty fish, served grilled or marinated.

A selection of cheeses, featuring here a truffle-stuffed Brie, creamy and fragrant.

The dessert of the moment. Currently a melting chocolate cake served with whipped cream.