L'Armandie - Seafood Restaurant Paris 15

Weekday lunch and dinner set menu offering a selection of daily starters, main courses, and desserts. An ideal choice for a gourmet and quick meal.

Set menu including a starter, main course, and dessert chosen from the daily selection. Enjoy the full L'Armandie experience.

Assorted individual seafood platter. Includes oysters, langoustines, shrimp, and whelks, served fresh on ice.

Large platter for one person including half a crab and a wide selection of oysters and crustaceans. Ideal for great seafood lovers.

The prestige platter to share, crowned with a whole lobster and a crab. An abundance of shellfish and crustaceans for a festive meal.

Six hollow oysters from Brittany, medium size. Iodine flavor and firm flesh.

Six Fine de Claire oysters, matured in claires. Finer flesh and balanced taste.

Crustacean with delicate and sweet meat. Served whole.

Sea snails cooked in court-bouillon. Firm flesh to be enjoyed with mayonnaise.

Five beautiful cooked pink shrimp, ready to peel.

Small grey shrimp with a distinct salty taste. To be enjoyed whole or shelled.

Whole crab served cold. White and flavorful meat, especially in the claws.

Whole cold lobster. A refined dish with tender and subtle meat.

Creamy pumpkin soup accompanied by crispy prawns and a touch of mascarpone. Enhanced with wasabi and seaweed for an original touch.

Slow-cooked egg served with a classic red wine sauce (meurette). Garnished with lardons and a light saffron cream.

Classic French: six snails cooked in their shells with garlic and parsley butter.

Savory version of crème brûlée with goat cheese. Garnished with candied vegetables and seasoned with Espelette pepper.

Pan-fried mixed forest mushrooms served on a mushroom cream. Accompanied by a crispy garlic tuile.

Traditional pâté en croûte stuffed with pork and pistachios. Served with pickled condiments for balance.

Semi-cooked foie gras flavored with Cointreau. Served with a sweet and sour citrus chutney and toast.

Spicy Antillean cod fritters. Served with a fresh salad and a spicy sweet and sour sauce.

Marinated salmon, knife-cut, seasoned with dill and lime. Served with avocado and arugula sauce.

Refreshing cold soup with summer fruits and tomato. Garnished with mozzarella, cured ham, and breadsticks.

Rustic terrine with rabbit and pork, enhanced with dried apricots and pistachios. Served with grilled country bread.

Layered assembly of grilled eggplant and fresh ricotta. Seasoned with pesto and served with salad.

Savory parmesan biscuit filled with Italian flavors: ricotta, cured ham, tomatoes, and mozzarella.

Duck foie gras in a pistachio and pepper crust. Accompanied by a sweet fig chutney.

Hearty Southwestern salad with confit gizzards, lardons, and potatoes. Served warm with a mustard vinaigrette.

Large vegetarian salad with green vegetables, pan-fried mushrooms, and potatoes. Seasoned with Espelette pepper.

Beautiful piece of grilled beef cooked to your liking. Served with homemade fries and a choice of béarnaise or pepper sauce.

Raw beef tartare, traditionally seasoned. Can be quickly seared (flash-seared) upon request.

Skate wing served with a caper sauce and croutons (Grenobloise style). Accompanied by curry potatoes.

Generous dish of fermented cabbage filled with a selection of fish and crustaceans instead of traditional charcuterie.

Grilled fish fillet served on creamy polenta. Enhanced with Mediterranean vegetables and a mild pepper sauce.

Veal ragout in a creamy white sauce, served here with curry risotto and spring vegetables.

Rolled pasta stuffed with goat cheese and vegetables. Topped with tomato sauce and gratinated with parmesan.

Fresh market fish, prepared according to the chef's inspiration. Served with seasonal vegetables.

Pan-seared scallops served on a creamy coconut risotto. A touch of citrus adds freshness.

Grilled marinated meat skewer. Accompanied by a fresh white cheese sauce and a vegetable flan.

Chicken breast stuffed with shiitake mushrooms. Served with pan-fried vegetables and a spicy tandoori sauce.

Classic cold dish: slices of rare roast beef. Served with sautéed potatoes and a seasoned mayonnaise.

Tender duck fillet topped with a sweet and sour honey-balsamic sauce. Accompanied by Provençal vegetables.

Crispy fried battered fish served with fries. Classic Fish & Chips with tartar sauce.

Seared tuna (rare inside) with a Mediterranean virgin sauce. Served on a bed of vegetable quinoa.

Grilled salmon served with spinach. The coconut and sesame sauce adds an exotic and sweet touch.

Grilled sea bass fillet with a sweet and savory fruity sauce. Accompanied by a very creamy parmesan risotto.

Selection of three aged cheeses. Served with a few salad leaves and nuts.

Coffee accompanied by an assortment of four small homemade desserts. Perfect for tasting everything.

Soft slice of brioche soaked and pan-fried. Served generously with caramel, vanilla ice cream, and crumble pieces.

Airy mousse with intense dark chocolate. Decorated with crunchy chocolate chips and a thin biscuit.

Crispy caramelized apple tartlet. Served with a vanilla mascarpone cream.

Refreshing scoops of artisanal ice cream or sorbets. Choose your favorite flavors.

Classic dessert with creamy vanilla custard hidden under a layer of crunchy caramelized sugar.

Fruity version of tiramisu with tropical fruits. Adds freshness and crunch thanks to pecans.