La Criée Montparnasse

A whole lobster served cooked, to be shelled yourself. The flesh is white, firm, and sweet. Usually served with special tools to break the shell.

Half a lobster, ideal for a starter or a light meal. Tender and flavorful flesh.

Small crustaceans with delicate and sweet flesh, resembling small lobsters. Served cold, to be shelled with your fingers.

Half of a large edible crab. Dense and flavorful flesh, especially in the claws. Requires the use of a crab cracker.

Cooked shrimp, served cold in their shells. Firm and pink flesh. To be peeled yourself and dipped in mayonnaise.

Sea snails cooked in an aromatic broth. Firm and slightly chewy flesh, very iodized. Eaten cold with mayonnaise.

Shellfish with thick, smooth shells, firm and crunchy flesh with a sweet and salty taste. Served raw.

Pan-fried calamari pieces with garlic and parsley. Tender texture and flavor enhanced by garlic.

Whole grilled sardines. Pronounced oily fish taste, rich in flavor. Watch out for small bones.

Creamy and rich soup made from various fish and vegetables. Served hot, often with croutons, rouille, and grated cheese.

Beaten eggs gently cooked to remain creamy, served with strips of marinated salmon (gravlax). A savory hot and cold combination.

Small whole fish fried until crispy. They are eaten whole with your fingers, dipped in aioli sauce (garlic mayonnaise).

A varied platter of fried appetizers: small fish, crispy spring rolls, and fried calamari. Ideal for sharing as an aperitif.

Thin slices of raw salmon marinated in salt, sugar, and dill. Melting texture and delicate flavor.

Fried spring rolls filled with shrimp and vegetables. Crispy on the outside and soft on the inside.

Breaded goat cheese or in a pastry leaf, fried or baked. Crispy and melting with a distinctive goat flavor.

Squid rings coated in batter and fried. Served with a wasabi-spiced mayonnaise.

A fresh starter combining the creaminess of avocado with crab meat and surimi.

A classic individual platter with a selection of oysters, shrimp, and shellfish. Served on ice.

A varied seafood platter including crab (edible crab) and two sizes of oysters. Hearty and fresh.

Large platter with a wide selection of oysters from different origins, langoustines, and crab. For true enthusiasts.

Platter focused on crustaceans without oysters. Includes lobster, crab, and langoustines. Rich and flavorful.

The most complete platter, combining half a lobster with a wide selection of oysters and shellfish.

Mussels served in a pot with fries, all you can eat. You can change sauce with each new order. A convivial and hearty dish.

Sea bream fillet cooked on the griddle or pan-seared. White, firm, and lean flesh. Mild and delicate flavor.

Tuna steak quickly seared to remain medium-cooked (pink) inside. Meaty texture reminiscent of meat.

Diced raw salmon and avocado mixed with herbs. Fresh and creamy.

Large grilled wild prawns in their shells. Firm and very flavorful flesh.

Thick piece of hake, white and flaky fish. Mild flavor.

Noble flatfish served whole. Meunière (floured and pan-fried in butter) or grilled. Fine and delicate flesh that easily separates from the bones.

Pan-seared scallops. Tender texture and sweet, nutty flavor.

Haddock fillet coated in crispy batter, served with fries and tartar sauce.

Breaded fish burger with cheese and vegetables, served with fries.

A composed dish featuring several hot and cold seafood specialties: tartare, parmentier, bruschetta...

Fish and seafood stew simmered with winter vegetables in a broth. Comforting dish.

Thick cut of beef with long fibers, flavorful and juicy. Grilled to your desired doneness.

Classic beef burger with melted cheese and fresh vegetables, served with fries.

Crispy breaded chicken burger.

Breaded and fried chicken strips, served with fries.

Two-course menu: Starter and Main or Main and Dessert. Choice from the à la carte menu (with supplements for certain items).

Full three-course menu: Starter, Main, and Dessert. Choice from the à la carte menu (with supplements for certain items).

Weekday lunch menu (two courses).

Full 3-course menu with a specific selection of dishes.

2-course menu with a specific selection of dishes.

Quick and economical lunch menu.

Standard children's menu with main course, dessert, and drink.

More elaborate children's menu.

Slice of French toast dipped in an egg and milk mixture, pan-fried in butter, served hot with caramel and ice cream.

Moist cake soaked in rum syrup, served with rich cream.

Chocolate cake with a molten center, served hot with a scoop of vanilla ice cream.

Vanilla cream dessert covered with a layer of crunchy caramelized sugar.

A coffee served with an assortment of four small desserts.

Fresh pineapple cubes served with a refreshing sorbet.

Crêpes served with a butter, sugar, and citrus sauce.

Choux pastry filled with vanilla ice cream and topped with hot chocolate sauce.

Selection of ice cream or sorbet scoops of your choice.