Restaurant Divellec

Fresh oysters from Isigny, Normandy. Known for their balanced briny and sweet flavor with fleshy meat. Served raw on the half shell.

Premium oysters from the Poget family, likely Speciales de Claire. They offer a firm texture and a sweet, nutty taste. Served raw.

Clams baked with a topping of breadcrumbs and cheese or butter. Seasoned with fragrant lemon thyme for a citrusy herbal note.

A dish featuring cod served with tarama, a creamy dip made from cured fish roe. Enhanced with lemon zest for freshness.

A savory spread made from sardines mixed with fat and seasonings. Rich and oily texture, served with tangy fermented bread.

Deep-fried fritters made from salted cod (bacalhau) and potato. Spiced with ginger for a warm kick. Crispy outside, soft inside.

High-quality Iberian cured ham with rich, nutty fat. Served with toasted bread rubbed with ripe tomato and garlic.

Raw red tuna chopped into small cubes. Dressed in ponzu, a Japanese citrus-soy sauce. Fresh, savory, and tangy.

Very thin slices of raw sea bass. Garnished with sweet-tart green apple jelly and citrus beads (lemon caviar). Delicate and refreshing.

Squid cooked with spicy Spanish sausage (chorizo), garlic, and parsley. A flavorful combination of seafood and smoky meat with a chewy texture.

A Moroccan-style savory pie featuring red tuna wrapped in crispy pastry. Filled with dried apricots and pistachios for a mix of sweet, savory, and nutty flavors.

A luxurious pairing of crab meat and fatty tuna belly (toro). Prepared in a style resembling sushi, highlighting the rich, buttery textures.

An assortment of raw fish slices including tuna, sea bass, and salmon. Served without rice to showcase the fresh, natural flavors.

Sliced heirloom tomatoes served raw in a carpaccio style. Topped with pike roe for a burst of salty, oceanic flavor.

Amberjack fish served in a light, aromatic liquid infused with fresh basil. A delicate dish with clean flavors.

A prized flatfish with delicate white flesh. Available 'meunière' (pan-fried in butter and lemon) or simply grilled.

White fish served with aioli (garlic mayonnaise) and a side of vegetables. The creamy, pungent sauce complements the mild flaky fish.

John Dory fish cooked with shellfish in a marinière sauce made from white wine and herbs. Savory and sophisticated.

Rich pink fish served with a classic tart sorrel herb sauce. Can be prepared steamed for a tender texture or grilled for a smoky flavor.

Large prawns, also known as Dublin Bay prawns, grilled with tarragon. The meat is sweet and tender with an aromatic anise-like flavor.

Premium highly marbled beef grilled with thyme. Exceptionally tender, rich, and juicy.

A whole fish meant for sharing, cooked grilled or roasted. The specific fish varies daily. Price is per 100 grams.

European lobster infused with the aroma of smoking rosemary. Sweet, firm meat with an herbal note. Price is per 100 grams.

Rock lobster (no claws) smoked with rosemary. Known for its firm and sweet tail meat. Price is per 100 grams.

A selection of desserts to conclude the meal. Typically involves refined sweet courses crafted by the maison.