Mercerie Mullot

A varied seafood platter including oysters, whelks, and different types of prawns and langoustines. Ideal for discovering the flavors of the sea. Enjoyed fresh, often with rye bread and butter.

A generous portion of langoustines presented in a dome. These crustaceans with fine and delicate flesh are served whole and must be shelled.

Portion of cooked pink prawns. Firm flesh and mild flavor. Eaten cold as an appetizer.

Small prawns typical of sandy coasts, with a very pronounced and iodized taste. Enjoyed whole (often without peeling for the smaller ones) or peeled.

Warm sea snails served warm, often accompanied by mayonnaise or aioli. Firm and chewy texture.

Tasting of marinated herrings prepared in three different ways (e.g., in oil, white wine, cream). Salty and tangy flavor.

Slices of wild smoked salmon from Denmark. Leaner flesh and more intense flavor than farmed salmon. Served cold.

Hollow oysters farmed in the open sea in Cancale. They are characterized by a strongly iodized taste and firm flesh.

Oysters matured in 'claires' (clay ponds) in the Marennes-Oléron region. Balanced taste and fine flesh.

Plump and concave oysters, selected for their consistency. Size n°2 is larger than n°3. Sweeter and more persistent taste.

Famous flat oysters from Riec-sur-Bélon. Renowned for their delicate nutty flavor. Size n°0 indicates very large oysters.

Shellfish with thick, ridged shells. Firm, crunchy, and iodized flesh. Eaten raw like oysters.

Noble flatfish served whole. The meunière preparation is done in butter and lemon; the grilled version is lighter. White, firm, and delicate flesh.

Thick piece of John Dory, a sea fish with very fine white flesh, oven-baked to preserve its tenderness.

Roasted monkfish, a boneless fish with firm flesh reminiscent of lobster. Dense and flavorful texture.

Piece of pollock cooked in a pan. Fish with flaky flesh and delicate taste, locally caught.

Prestigious flatfish accompanied by chanterelles, fragrant wild mushrooms. A rich and elegant dish.

Whole Breton lobster, recognized for its dark blue shell and exceptionally fine and sweet flesh. Served freshly caught.

Piece of hake (merlu) pan-seared and enhanced with purple garlic, a milder and more fragrant variety of garlic.

Rare and prized marine mollusks, with a unique semi-tender, semi-firm texture. Pan-fried in butter to enhance their nutty flavor.

Scallops fished in Erquy, simply roasted in the oven. Tender, white, and slightly sweet flesh.

Skate wing served deboned (tender cartilage), napped with a brown butter sauce cooked to a nutty color and lemon.

Dry and aromatic white wine from the Loire Valley. Notes of citrus and freshness.

Light and fresh dry white wine from the Nantes vineyard. Ideal for accompanying oysters and seafood.

Chardonnay grape white wine, rounder and fuller-bodied with buttery notes. Produced by a great Burgundy house in Ardèche.

Dry and mineral white wine from the Centre-Loire, made from Sauvignon. Lively and elegant.

Prestigious white wine from the Loire. Very aromatic, dry, and mineral with good acidity.

Dry white wine from Burgundy, famous for its minerality and flint notes. Excellent with shellfish.

White wine from Burgundy (Mâconnais) made from Chardonnay. Rich, ample, and elegant.

White wine from the northern Rhône Valley. Often made from Marsanne and Roussanne, offering richness and floral aromas.

Great white wine from Burgundy. Complex, rich, and built for aging, with great finesse.

One of the greatest white wines in the world, originating from Burgundy. Powerful, distinguished, and with an exceptional length in the mouth.

Rosé wine from Provence, pale and fruity. Refreshing, with notes of red berries and citrus.

Bordeaux red wine. Structured, tannic with aromas of black fruits and spices.

Light red wine from the Loire made from Gamay. Fruity, smooth, and easy to drink.

Young and fruity red wine from the Loire.

Classified Grand Cru from Bordeaux (Margaux). Elegant, complex, and velvety red wine, the 2000 vintage is highly regarded.

Classic sparkling wine from Champagne. Dry (Brut) and festive.

Prestige cuvée from the Deutz house. An exceptional champagne, fine, complex, and very elegant.

Grand brand rosé Champagne. Fruity and refined, with a beautiful salmon-pink color.