Huitrerie des Frères Besson

Fortified Portuguese wine, rich and sweet. Aromas of candied fruit and spices. Usually served as an aperitif.

Marseille pastis based on anise and licorice. Drunk diluted with fresh water and ice. A very popular French aperitif.

Italian red vermouth, sweet and aromatic. Notes of herbs and caramel. Served on ice, often with an orange slice.

Peppermint liqueur with its characteristic green color. Fresh and sweet taste. Best enjoyed very cold or on ice.

Classic French lager beer, pale and light. Mild malty taste with a slight bitterness. Refreshing.

Still natural mineral water from the French Alps. Pure and neutral in taste. Served in a large bottle.

Italian natural sparkling mineral water. Fine bubbles and distinctive mineral taste. Refreshing during the meal.

Iconic American soda with a caramelized cola flavor. Available in original or sugar-free (Zero) version. Served cold.

French carbonated drink made from orange and citrus pulp. Fruity and slightly sweet taste. Shake the bottle before drinking.

Hot infusion of tea leaves. Can be served black, green, or flavored. Pairs well with the end of the meal.

Classic espresso, rich and aromatic. Served in a small cup. Ideal for finishing the meal.

Caramelized apple tart served warm, flipped during baking. Accompanied by vanilla and salted butter caramel ice cream for a hot-cold contrast.

Chocolate cake with a warm, molten center. Served with a scoop of vanilla ice cream. A rich and indulgent dessert.

Fresh cheese cake on a biscuit base, flavored with lemon. Topped with a light meringue. Creamy texture and tangy taste.

Frozen and alcoholic dessert made of lime sorbet drizzled with vodka. Very refreshing and digestive.

Large shrimp from Madagascar, known for their firm and flavorful flesh. Served cold, to be shelled.

House-cooked sea snails in an aromatic court-bouillon. Firm flesh and marine flavor. Eaten with mayonnaise.

Traditionally smoked Scottish salmon. Thin slices with tender flesh and delicate smoky flavor. Served with toast.

Creamy preparation based on fish roe, enriched with sea urchin coral for an intense iodized flavor. Enjoy spread on bread or blinis.

Small shrimp typical of the Atlantic coast. Very delicate and slightly salty taste. Eaten whole or shelled.

Large crab with a hard shell and very fine white flesh. Served cold cooked, with a cracker and fork to extract the meat.

Crustaceans with delicate, sweet flesh, similar to lobster but smaller. Served cooked, to be shelled by hand.

Breton lobster renowned for its firm and refined flesh. Served whole, cooked in court-bouillon or grilled. A luxury dish.

Large spiny lobster from warm seas. Abundant and firm white flesh. Sweet flavor, usually served grilled or boiled.

Crab with a spiny shell and long legs. Very fine, iodized flesh, often preferred over European crab by connoisseurs.

Small appetizer bite prepared according to the chef's inspiration. Changes daily to awaken the appetite.

Rich and creamy soup prepared with various rockfish and vegetables. Served hot, often with rouille and croutons.

Lunch formula including an assortment of seafood (oysters, shrimp, whelks) accompanied by a glass of white wine. A complete and fresh meal.

Large assorted tasting platter with two types of oysters, shrimp, and whelks. Ideal for discovering the house specialties.