Le Sébillon

A grand seafood tower featuring a variety of premium oysters, crustaceans, and shellfish. Served raw and chilled on a bed of ice. Ideally shared or eaten as a substantial main course.

A curated selection of fresh oysters and shellfish. Served cold on ice with lemon and dipping sauces. A perfect introduction to French seafood dining.

French oysters refined in clay ponds for a sweeter, balanced flavor. Medium size with a delicate, salty taste. Served raw on ice.

Classic rock oysters from Brittany. Briny, iodized flavor with a firm texture. Eaten raw with a squeeze of lemon or mignonette sauce.

Premium small oysters known as the 'Rolls-Royce' of oysters. Meaty, crunchy, and sweet with nutty notes. Served fresh on the half shell.

Large, high-quality oysters with a substantial meatiness. Renowned for their rich, sweet, and nutty flavor profile. A luxurious raw seafood experience.

Flat European oysters native to the Belon river. Distinctive hazelnut flavor with a slight metallic finish. Prized by connoisseurs for their unique taste.

Small grey shrimp, typically boiled. Salty and savory. Often eaten by peeling the shell by hand.

Small, hard-shell clams served raw. Firm texture with a sweet, ocean-fresh taste. Eat directly from the shell.

Sea snails with a spiral shell, cooked in court-bouillon. Chewy, meaty texture. Extract the meat with a pin and dip in mayonnaise.

Chilled cooked prawns served in the shell. Sweet and firm meat. Peel by hand and enjoy with mayonnaise or butter.

Whole crab, cooked and served chilled. Requires cracking the shell to get to the sweet, flaky white and brown meat. Tools usually provided.

Norway lobsters, also known as scampi. Delicate, sweet meat similar to lobster but more tender. Peel the tail to eat.

A classic French bistro appetizer consisting of hard-boiled eggs topped with creamy mayonnaise. Simple, rich, and savory.

Dauphiné-style specialty ravioli filled with cheese and herbs. Served in a rich, velvety cream sauce infused with fresh chives. Comforting and flavorful.

Tender stalks of green asparagus served with a runny poached egg. Dressed with sauce vierge, a light Mediterranean vinaigrette with herbs and tomatoes.

A fresh salad combining citrusy grapefruit, creamy avocado, and seafood. Tossed in a tangy, creamy pink cocktail sauce.

Roasted beef bone marrow served in the bone. Rich, fatty, and spreadable like butter. Best eaten spread on toasted rustic bread with a sprinkle of sea salt.

Traditional Escargots de Bourgogne cooked with garlic and parsley butter. Earthy texture similar to clams. Use the provided tongs to extract the meat from the shell.

Raw sea bass chopped and mixed with anise-flavored fennel and citrus. Light, refreshing, and delicate. Similar to ceviche.

Thinly sliced raw scallops marinated in citrus. Soft, melting texture with a sweet and tangy flavor profile.

Rich, buttery duck liver pâté served cold. Smooth texture with a savory depth. Spread on toast and pair with the sweet chutney.

Pan-seared white fish with crispy skin. Served with a classic white butter sauce and sautéed seasonal vegetables. Delicate and flaky.

The same fresh raw fish appetizer served as a main course with fries. Light, citrusy fish contrasts with the hot, crispy potatoes.

French delicacy of amphibian legs, tasting like tender chicken with a fish texture. Sautéed in aromatic garlic butter.

Plump sea scallops seared until golden. Served on a bed of melted leeks with a light olive oil and herb dressing. Sweet and buttery.

A premium flatfish, cooked either in brown butter with lemon (meunière) or simply grilled. Delicate, firm white meat served with smooth potato purée.

Raw ground beef seasoned with capers, onions, and sauces. Soft texture and savory flavor. Typically served with fries.

Duck leg slow-cooked in its own fat until tender and falling off the bone. Skin is crispy and salty. Served with small roasted potatoes.

Sliced breast of duck (Magret) served pink. The sauce adds a sweet and sour acidity. Rich, red-meat-like flavor.

A traditional dish of poached veal head meat. Gelatinous and tender texture. Served with an acidic herb and onion sauce to cut the richness.

Whole organ meat sautéed in a savory sauce. Distinctive firm texture and strong, iron-rich flavor. A classic French bistro dish.

Signature roast lamb from Aveyron, known for its tenderness. Carved tableside in unlimited portions. Served with creamy white beans.

Organ meat (thymus gland) known for its mild flavor and creamy texture. Pan-seared to be crispy outside and soft inside.

A premium, tender cut of steak with no fat. Choose between a spicy creamy pepper sauce or a rich buttery herb sauce. Served with fries.

A selection of French cheeses including strong blue Roquefort. Served with a small glass of sweet Port wine, a classic pairing.

A light dessert featuring a cloud of soft meringue floating on vanilla custard. Sweet, airy, and creamy.

Whipped chocolate dessert made with high-quality cocoa. Rich, airy, and intensely chocolatey.

Selection of frozen desserts. Ice creams are creamy and milk-based; sorbets are fruit-based and dairy-free.

Rich vanilla custard topped with a layer of hard caramelized sugar. Crack the top with a spoon to reach the smooth cream underneath.

Thin pastry base topped with sliced baked apples. Sweet and tart. Served warm with a scoop of cold vanilla ice cream.

A yeast cake soaked in hard liquor syrup. Very moist, sweet, and boozy. A classic dessert for adults.

Large choux pastry filled with flavored cream and topped with icing. Crisp shell with a soft, creamy interior.

Thin pancakes served in a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier liqueur. Served flaming.

Cream puffs filled with ice cream instead of cream. Pour the hot chocolate sauce over them just before eating.

Dry rosé from Provence. Pale pink, crisp, and refreshing with red fruit notes.

High-quality Provence rosé. Elegant, balanced, and perfect for warm weather.

A glass of southern French Chardonnay. Fruit-forward and easy drinking.

A glass of white Burgundy. Crisp Chardonnay.

A glass of premium Sauvignon Blanc. Dry and mineral.

A glass of Chablis. Steely and acidic.

A glass of sweet late-harvest wine. Perfect for dessert.

A glass of dry rosé. Refreshing.

A glass of Pinot Noir. Light red.

A glass of Beaujolais. Fruity Gamay grape.

A glass of Rhone red. Spicy and robust.

A glass of sulfite-free red wine.

A glass of famous sweet dessert wine from Bordeaux. Honeyed apricot flavors.

House white wine served in a carafe. Chardonnay.

House red wine served in a carafe. Beaujolais.

A small carafe of Brut Champagne.

Classic dry Champagne. Crisp and bubbly.

Pink Champagne with berry notes.

Vintage Champagne made entirely from Chardonnay grapes. Elegant.

Complex and rich Champagne from a top house.

One of the world's most prestigious Champagnes. Luxury in a bottle.

The world's most popular Champagne. Reliable and consistent.

Vintage luxury Champagne. Intense and vibrant.

Chardonnay-led Champagne. Light and elegant.

100% Chardonnay Champagne. Fresh and mineral.

Famous rosé Champagne. Delicate and romantic.

Floral and fruity Champagne.

A glass (coupe) of Champagne.

A glass (coupe) of rosé Champagne.

Classic cocktail with Campari, vermouth, and soda.

French cocktail made with white wine and blackcurrant liqueur (cassis).

Kir made with Champagne instead of white wine.

Refreshing sparkling cocktail with bitter liqueur and prosecco.

Anise-flavored pastis from Marseille. Dilute with water.

Another popular brand of anise-flavored liqueur.

Aged ruby port, sweet and nutty.

Late Bottled Vintage port. Richer and more intense.

Italian vermouth. Choose sweet (Bianco/Rosso) or dry.

Popular dry gin.

Standard vodka.

Swedish vodka.

Irish whiskey.

Bourbon whiskey.

Premium Tennessee whiskey.

French whisky.

Peated French whisky.

Single malt Scotch whisky.

Blended Scotch whisky.

Premium blended Scotch.

Bitter Italian herbal liqueur.

French bitter gentian root liqueur.

Choice of still (Vittel) or sparkling (Perrier) water.

Sparkling mineral water.

Popular cola soda.

French citrus soda with pulp.

Tonic water.

Peach iced tea.

Lemon-lime soda.

Premium artisanal fruit juices.

Beer. Lager (1664) or Blonde Ale (Grimbergen).

Espresso.

Hot chocolate or coffee with cream.

Hot coffee cocktail with whiskey and cream.

Espresso with steamed milk foam.

Selection of premium teas.

Pomace brandy made from Gewurztraminer grapes.

Apple brandy from Normandy.

Premium aged apple brandy.

Aged brandy from Gascony.

Vintage Armagnac. Complex and aged.

Pear eau-de-vie (fruit brandy).

Aged plum brandy.

Popular Cognac.

Extra Old Cognac. Very smooth and rich.

Mint liqueur.

Fruit liqueurs (Anise/Apple).

Strong herbal liqueur made by monks.

Aged rum.

Premium aged rum from Costa Rica.

Rum made from sugarcane juice rather than molasses.

A specific rum expression.

1.5L bottle of Loire white wine.

1.5L bottle of Bordeaux red wine.

1.5L bottle of premium Bordeaux.

1.5L bottle of vintage Champagne.