Olympe

Fresh oysters from Saint-Vaast, served raw on ice. They offer a pronounced iodized flavor and a fleshy texture. To be enjoyed with a squeeze of lemon or shallot vinegar.

Six fresh oysters, served raw. Refreshing marine flavor and delicate texture. A seafood classic to be enjoyed fresh.

Twelve fresh oysters, ideal for sharing. Tender texture and salty taste of the ocean. Traditionally served on a bed of ice.

Pink shrimp served whole, often cold. Firm and sweet flesh. To be peeled and dipped in mayonnaise or butter.

Sea snails cooked in an aromatic broth. Firm and slightly rubbery texture with a distinct marine taste. Eaten cold with mayonnaise.

Cod fritters made from flaked cod, herbs, and spices. Crispy on the outside and soft on the inside. A flavorful Antillean specialty, often slightly spicy.

Mussels opened and topped with breadcrumbs, garlic, parsley, and butter, then baked. Rich and crispy topping. Served hot.

A twist on the classic Caesar salad. Usually includes romaine lettuce, parmesan, croutons, and a creamy dressing. A fresh and crunchy dish.

Fried potatoes seasoned with Old Bay spice blend (celery, pepper, paprika). Unique salty and spicy flavor. Crispy and golden.

Traditional dish of mussels cooked in an aromatic broth served with fries. The mussels are tender and juicy. Eaten using an empty shell as tongs.

Grilled Black Angus beef ribs. The meat is rich, marbled, and easily separates from the bone. Intense grilled beef flavor.

Fresh fish fillet of the day cooked on a hot plate. Quick cooking preserves the tenderness and delicate flavor of the fish. Served hot.

Octopus, cuttlefish, or squid depending on availability, seared on the plancha. Firm yet tender texture with a slight grilled flavor. Often seasoned with garlic and parsley.

Whole fish served grilled. The flesh remains juicy and flavorful near the bone. Be careful of bones when eating.

Half grilled lobster on the plancha. White, firm, and sweet flesh. A refined dish served in its shell.

Lobster sandwich in a soft brioche bun, served with fries. Mix of cold lobster meat and creamy mayonnaise. Gourmet and satisfying.

100% plant-based dish varying according to seasonal products. Prepared without any animal products. Healthy and creative.

Layers of pasta interspersed with vegetables and tomato sauce, gratinated with cheese. A comforting and flavorful dish. Soft and warm.

Chocolate cream dessert served in a small pot. Smooth, creamy texture and rich in cocoa. A simple and gourmet classic.

Rice pudding made by slowly cooking rice in plant-based milk. Creamy texture with tender rice grains. Often flavored with vanilla or cinnamon.

Dessert made of chestnut cream, meringue, and whipped cream. Airy and sweet texture. A revisited French classic.