Le Zinc de Clovis

A complete meal deal including a starter, a main course, and a coffee to finish. Allows you to choose from the specials on the board (excluding any supplements).

Elongated shellfish (razor clams) quickly sautéed with garlic and parsley. The flesh is firm with an iodized sea flavor. Generally eaten by removing the flesh from the shell.

A crispy puff pastry shell filled with a rich creamy seafood sauce (mix of fish, shrimp, mussels). A warm, smooth, and comforting dish.

Fresh oysters served raw on ice, accompanied by lemon or shallot vinegar. Iodized flavor and characteristic slippery texture. Cancale is a region famous for its oysters.

Sea snails cooked in court-bouillon and served cold. The flesh is firm, dense, and slightly rubbery. To be dipped in the provided mayonnaise.

Smoked herring fillets marinated in oil, served on warm mashed potatoes. The smoky, salty flavor of the fish contrasts with the sweetness of the potato.

Small whole fish (like smelt) fried until very crispy. Eaten whole with fingers, dipped in a creamy tartar sauce.

Land snails cooked in their shells with parsley and garlic butter. Rich flavor of herbs and garlic. Eaten using special tongs and a small fork.

Half avocado filled with pink shrimp and topped with cocktail sauce (mayonnaise and ketchup base). A fresh, creamy, and mild starter.

Thick, velvety soup made with various rockfish and vegetables. Intense sea flavor, often served with rouille (garlic sauce), grated cheese, and croutons.

Frog legs sautéed with garlic and parsley. The meat is white, very tender, and reminiscent of a mix between chicken and fish.

Large grilled shrimp (prawns) presented on a skewer, served with pasta. Mild grilled crustacean flavor.

Roasted cod fillet (white fish), served with mashed potatoes. The fish flesh is white, flaky, and delicate.

Mussels cooked in an aromatic broth with white wine, shallots, and parsley. Served with fries. A very popular brasserie dish, eaten with fingers or an empty shell.

Pan-seared scallops, served with pasta and oyster mushrooms. Scallops have a tender texture and a slightly sweet, nutty flavor.

Sea bream (white fish) roasted whole or as a fillet, served with a baked potato. Delicate and light flavor.

Raw red tuna cut into small cubes and seasoned. Melts in your mouth with a fresh, high-quality raw fish taste.

Whole grilled sardines. Oily fish with a pronounced flavor and crispy skin. Be careful of the bones.

Pieces of octopus sautéed with garlic, served on a bed of pasta. Octopus has a firm but tender texture if cooked well, with a mild sea flavor.