Denfert Marée

Oysters matured in 'claires' (clay ponds) for a balanced flavor and fine flesh. Delicate texture. Eaten raw with lemon or shallot vinegar.

Prestigious oysters renowned for their fleshy texture and nutty flavor. Crisp and tender texture. A gastronomic reference.

Oysters raised in Normandy, characterized by a pronounced iodized taste. Firm flesh. Ideal for lovers of intense marine flavors.

Brittany oysters with a unique flavor, a mix of sweetness and iodine. Raised in plankton-rich waters. Creamy flesh.

Flat oysters famous for their delicate flesh and slight nutty flavor. Firm texture. A highly appreciated traditional variety.

Squid rings coated in batter and fried. Crispy on the outside and tender on the inside. Served hot, often with lemon.

Spicy cod fritters, typical of Creole cuisine. Moist texture and spicy flavor. Served as an appetizer or starter.

Elongated shellfish (razor clams) pan-fried with butter, garlic, and parsley. Intense marine flavor and firm flesh. Eaten directly from the shell.

Rich and creamy soup prepared with various rockfish and vegetables. Concentrated sea flavor. Often served with rouille and croutons.

Six fine de claire oysters served on ice. Fine flesh and balanced flavor. Accompanied by lemon and buttered bread.

Slices of smoked salmon served with small thick pancakes (blinis). Smoky flavor and melting texture. Often accompanied by crème fraîche.

Small mussels raised on stakes, cooked 'marinière' (wine, shallots, parsley) or with cream. Orange and tender flesh. Served with homemade fries.

Fresh grilled sardines, served whole. Rich flavor and crispy skin. Accompanied by fries and green salad.

Sea bass slowly cooked with thyme. White, moist, and fragrant flesh. Light and aromatic dish.

Whole sole or fillets grilled with butter or on the plancha. Fine and delicate flesh. Served with small grenaille potatoes.

Battered and fried fish fillet, served with fries. Dish of British origin. Crispy and hearty.

Provençal dish consisting of poached cod, seafood, and vegetables, served with garlic sauce (aioli). Garlicky and comforting flavor.

Raw chopped beef or fish, seasoned. Fresh and flavorful. Served with fries and salad.

Pan-seared scallops served on a creamy leek fondue. Sweet flavor and tender texture of the scallops.

Cake shaped like a cork, soaked in a rum syrup, served with a small extra glass of rum. Moist and alcoholic.

Airy frozen dessert flavored with Cognac and orange. Fresh and digestive.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. Contrast of hot/cold and soft/crunchy textures.

Italian dessert made from set cream, topped with a red fruit coulis. Silky texture and mild milky taste.

Rich and creamy chocolate preparation, served with a scoop of vanilla ice cream to soften. Intense cocoa.

Tart filled with a tangy lemon cream and topped with soft, golden meringue. Balance between tart and sweet.

An espresso coffee served with a selection of petit fours (mini-desserts). Perfect for tasting several sweets.