Le Duc

Thinly sliced raw sea bass served with crunchy garlic toasts. The fish is fresh and delicate, while the toast adds a savory, aromatic crunch.

Salmon cured in salt to enhance its flavor, served with tender potatoes from Noirmoutier. A combination of rich, salty fish and earthy, soft potatoes.

Fresh crab meat sourced from Brittany served as a light salad. Sweet and delicate shellfish meat paired with fresh greens.

Minced raw bluefin tuna seasoned and shaped into a patty. It has a rich, buttery texture and fresh ocean flavor.

Raw sea bream slices seasoned with aromatic kaffir lime and sweet orange. A refreshing citrus-forward seafood dish.

Chopped raw langoustine meat topped with premium caviar. A luxurious dish combining sweet shellfish with salty, popping roe.

Raw red mullet prepared with a spicy citrus paste (yuzu kosho). Offers a unique texture with a zesty and spicy kick.

Black mullet prepared with nutty sesame seeds and fresh basil. A savory fish dish with aromatic herbal notes.

Sea bass flavored with Japanese citrus (yuzu) and earthy truffle oil. A complex blend of bright acidity and deep savory aromas.

Squid rings battered and deep-fried until golden brown. Crispy on the outside and tender on the inside.

Squid cooked in a pan with plenty of garlic. Tender texture with a strong savory and aromatic flavor.

Thinly sliced monkfish served warm. Monkfish has a firm, lobster-like texture that is delicate and mild.

Squid prepared with spicy and smoky chipotle peppers. A flavorful dish with a warm heat.

A dozen fresh 'White Pearl' oysters served raw. Known for their plump meat and sweet, briny flavor.

Gently cooked langoustines served with a side of rich mayonnaise. Sweet shellfish meat best enjoyed by dipping in the creamy sauce.

Clams simmered in a rich cream sauce infused with fresh thyme. Savory, herbal, and comforting.

Clams cooked with spicy green chilies and aromatic garlic. A zesty and flavorful seafood dish.

Whole sole fish pan-fried in brown butter with parsley and lemon. The flesh is delicate and flaky, complemented by the rich, nutty sauce.

Thin fillets of John Dory fish served with a rich butter sauce infused with vodka. A mild fish dish with a creamy and unique sauce.

Strips of sole fish, breaded and fried, served with a sauce made from two types of peppers. Crispy texture with a flavorful sauce.

Scottish langoustines served with aromatic ginger butter. The sweet shellfish meat is enhanced by the warm, spicy notes of ginger.

Lobster prepared in a signature house style. A rich and luxurious shellfish dish.

Fillet of John Dory seasoned with ginger and orange zest. A mild fish elevated by bright citrus and warming spice flavors.

Strips of sea bream cooked in a tangy lime butter sauce. A fresh and citrusy seafood dish.

Monkfish cooked with herbs, tomatoes, and ingredients typical of Provence. A firm, meaty fish with Mediterranean flavors.

A thick cut of hake fish served with aromatic rosemary oil. Flaky white fish with savory herbal notes.

Lobster meat sautéed and finished with a citrusy orange butter. Sweet, rich, and flavorful.

Whole or half lobster grilled over open heat. The meat is tender and sweet with a smoky char.

Pasta ribbons served with langoustines in a yellow saffron cream sauce. A rich, aromatic, and filling dish.

Chilled lobster meat served with fresh tomatoes and basil. A refreshing and light seafood option.

Large prawns served with your choice of garlic or spicy sauce. Meaty shellfish with bold, savory flavors.

Prawns flavored with Japanese chili paste (yuzu kosho) and herbal butter. Complex, spicy, and savory.

Whole sole fish grilled. A simple preparation that highlights the delicate flavor of the fish.

John Dory fish grilled. A mild, sweet fish with a firm texture.

Whole sea bass grilled. Features flaky, moist meat with a crispy skin.

White wine from the Chinon region served by the glass (18cl). Crisp, floral, and dry.

White wine from Provence served by the glass (18cl). Aromatic, fresh, and balanced.

Sancerre white wine served by the glass (18cl). Known for its mineral character, citrus notes, and dry finish.

Chablis white wine served by the glass (18cl). Crisp acidity with notes of green apple and flint.

Premium white Burgundy wine served by the glass (18cl). Rich, buttery, and complex.

Red wine from Chinon served by the glass (18cl). Fruity with soft tannins and earthy notes.

Red Sancerre made from Pinot Noir grapes served by the glass (18cl). Light-bodied, fruity, and elegant.

Red wine from Provence served by the glass (18cl). Herbal, earthy, and robust.

A mature red wine served by the glass (18cl). Features developed flavors and a smooth texture.

Bordeaux red wine from Saint Julien served by the glass (18cl). Full-bodied, tannic, and structured.

Burgundy red wine served by the glass (18cl). Elegant Pinot Noir with red fruit notes.

Provence rosé served by the glass (18cl). Pale pink, dry, and refreshing.