Helen Restaurant

A lunch menu composed of daily specials suggested by the chef. It generally includes a selection of starters, main fish courses, and desserts. An excellent way to discover market cuisine.

Thin slices of raw sea bass served plain. A tender texture and delicate fresh fish taste. Enjoy as is to appreciate the quality of the product.

Thin slices of raw sea bass seasoned with yuzu, a Japanese citrus fruit. Fresh, tangy flavor that enhances the taste of the fish.

Raw sea bass cut into small cubes, seasoned with ginger and Chinese chives (kui chaï). A fresh dish with a pungent and aromatic note.

Thin slices of raw royal gilt-head bream accompanied by finger lime. The lime pearls burst in the mouth for a unique tangy sensation.

Raw tuna prepared with yuzu and jalapeños. A bold mix of tangy and spicy flavors.

Diced royal gilt-head bream marinated in lime juice and aromatics. A classic Peruvian dish, fresh and tangy.

Gilt-head bream ceviche served with a 'leche de tigre' marinade (fish juice, lime, chili). Intense, creamy, and spicy flavor.

Thin slices of raw scallops seasoned with Timut pepper, which has notes of citrus and grapefruit. Melting texture.

Langoustine tails served with pieces of fresh orange. A delicate sweet and savory combination that enhances the crustacean.

Raw or lightly cooked langoustine tails topped with Kristal caviar. A luxurious dish combining the sweetness of langoustine with the iodine of caviar.

Grilled squid (calamars) on the plancha. Served plain or with garlic or mild Espelette pepper.

Tender octopus prepared by the chef. The flesh is firm yet melting, often grilled or braised.

Scottish salmon marinated in the style of herring (vinegar, onions, spices). A flavorful and slightly tangy starter.

Freshly shelled crab meat. Delicate texture and iodized flavor, ready to eat.

Razor clams seared on the plancha. Served plain or with garlic and parsley. Firm texture and marine flavor.

Pan-seared scallops served with a compound butter with seaweed. Rich and flavorful.

Scallops delicately steamed and topped with Kristal caviar. A refined starter.

Spanish rock mussels steamed. Small but very flavorful, served in their own juice.

Traditional soup prepared with various rockfish and vegetables. Rich, creamy, and very fragrant. Served hot.

Six medium-sized (N°3) hollow oysters. Meaty and iodized flesh, served raw on ice.

Six oysters, warmed or raw, accompanied by melted butter with Espelette pepper. A spicy and gourmet touch.

Six Belon flat oysters, very large size (000). Characteristic nutty flavor and firm flesh.

Fresh sea urchins served open. The orange coral inside is very iodized and creamy. Eaten with a small spoon or with bread.

Whole wild fish (sea bass or gilt-head bream) line-caught. Price by weight. Prepared as you choose (grilled, steamed, etc.).

Whole noble fish (John Dory or small turbot). Price by weight. White and delicate flesh.

Grouper portion, a fish with firm, flavorful flesh. Cooked to your preference.

Medium-sized whole sole, artisanally caught. Fine and delicate flesh, often served meunière or grilled.

Red scorpionfish (Chapon), a rockfish prized for its firm, flavorful flesh. Price by weight.

Turbot portion, a flatfish with firm white flesh highly appreciated by gourmets.

Small rockfish with red skin and a pronounced flavor. Delicious grilled or pan-fried.

Whole roasted small turbot, flavored with sage and accompanied by crispy pancetta. Price by weight.

Sole cooked on the plancha with butter, lemon, and parsley. A French cuisine classic.

Whole wild sea bass to share, cooked with sweet and fragrant Taggiasche olives. Price by weight.

Roasted John Dory fillet or portion, served with sweet, melting shallots.

Sole prepared with a creamy mushroom and seafood sauce, typical of Normandy.

Thick sea bass fillet seared on the plancha, served with a creamy sauce of small grey shrimp.

Traditional Catalan fish stew, rich in flavor, cooked with potatoes and a saffron sauce.

Red mullet served with fresh Paimpol white beans. A balanced surf and turf dish.

Noble piece of turbot coated with a creamy hollandaise sauce with butter and lemon.

Whole chapon (scorpionfish) to share, prepared according to a traditional Corsican recipe. Price by weight.

Thin slices of grilled John Dory, accompanied by a colored white butter flavored with squid ink.

Steamed sea bass fillet, served with a creamy sauce and caviar. A dish of great finesse.

Large red deep-sea prawns, renowned for their intense flavor. Seared on the plancha.

Pan-seared scallops served on a potato purée flavored with truffle.

Grilled blue lobster from Brittany, served with a butter infused with lobster coral for extra flavor.

Beautiful fresh langoustines quickly seared on the plancha to keep their tender, sweet flesh.

Langoustines prepared with a light, airy aioli like a soufflé. Flavorful and garlicky.

Breton lobster served with a warm, light soufflé aioli.

A complete 7-course tasting menu, designed to showcase the chef's full range of talent. Served for the entire table.

High-quality canned small sardines. Served simply to appreciate their exceptional quality.

Luxurious combination of raw scallop slices and sea urchin tongues. Intense marine flavors.

Pasta with clams, garlic, olive oil, and white wine. A simple and delicious Italian classic.

Linguine served with bottarga (dried and grated mullet roe). Powerful, iodized taste.

Rich pasta filled with langoustines and coated with a creamy sauce made from langoustine heads.

Aged artisanal goat cheese. Distinctive flavor and pleasant texture.

Cooked pressed cheese from the Jura region. Fruity and nutty flavor.

Cow's milk blue cheese. Strong flavor and characteristic tang.

Sweet selection including pastry creations, fresh fruits, and artisanal ice creams. Perfect for ending the meal on a sweet note.