Poissonnerie Ledreux

A salad made with samphire (a sea vegetable with an iodized taste), garnished with shrimp, smoked salmon, and pomegranate seeds. A fresh, crunchy, and slightly salty mix, typical of marine flavors.

A salad prepared with tender, homemade cooked octopus. Firm yet melting texture, seasoned to enhance the delicate taste of the cephalopod.

Raw salmon diced and seasoned with fresh dill. A classic, fresh, and aromatic starter.

Diced raw sea bream married with the sweet tenderness of mango. An exotic and refreshing combination.

Salad mixing fleshy king prawns and mango pieces. A light and fruity sweet and savory dish.

Wakame seaweed seasoned with sesame and a Japanese marinade. Crunchy texture and iodized taste with a nutty note.

Classic duo of raw salmon and creamy avocado. A rich and smooth starter.

Raw tuna prepared with Thai spices and aromatics (lemongrass, chili, cilantro). Lively, spicy, and aromatic flavors.

White fish ceviche (depending on catch) marinated in lime juice and spices. A typically Peruvian dish, acidic and refreshing.

Sardines served with a homemade sweet and spicy sauce. A flavorful small oily fish dish, enhanced by the seasoning.

Fried cod fritters, crispy on the outside and soft on the inside. Served with a spicy sauce. A specialty from the Antilles.

Spreadable preparation based on crushed and seasoned fish, changing weekly. Ideal for sharing on toast.

Thin slices of raw fish (grouper or parrotfish depending on availability) marinated. A delicate texture and subtle taste.

Baeri sturgeon caviar, dark pearls with an iodized and buttery taste. Served traditionally with blinis and lemon.

Six Fines de Claires oysters n°3, not very fleshy and rich in water, with a balanced taste.

Six Fines de Claires oysters n°2, a larger size than n°3.

Six Isigny Special oysters, fleshy with a sweet, nutty flavor.

Six medium-to-large sized Isigny Special oysters.

Six Gillardeau oysters, renowned for their firm, crunchy flesh and lingering sweet taste.

Six large-sized Gillardeau oysters. A high-end gastronomic experience.

Plate of whelks and small grey shrimp typical of Dieppe. Served with homemade aïoli.

Large shrimp served cold with fresh homemade mayonnaise.

A platter ideal for one person, including oysters, shrimp, and whelks. A great introduction to seafood.

A large assorted seafood platter to share. Includes a complete selection of shellfish and crustaceans. Price is per person.

A prestige platter including brown crab and lobster in addition to shellfish. For great lovers of noble crustaceans. Price per person.

The ultimate seafood experience with king crab, lobster, and caviar. A luxurious feast for 4 people minimum. Price per person.

Special service offering large whole fish for groups. Choice of cooking (grilled, roasted, steamed). Homemade accompaniments included. Price according to weight and availability.

Mix of fried seafood and small fish to share. Served with a mayonnaise flavored with garlic and tarragon.

Grilled wild sea bass fillet or whole fish, simply prepared to preserve its flavor. Accompanied by confit Mediterranean vegetables.

Grilled squid seasoned with herbs de Provence, garlic, and olive oil. Tender and aromatic.

Large fresh mackerel, grilled without fuss. An oily fish rich in flavor and omega-3.

Pan-seared king prawns with a classic persillade (garlic and parsley). Flavorful and aromatic.

The catch of the day to share for two people. Species varies depending on availability.

Grilled royal sea bream served with fries and salad. A classic from a seaside brasserie.

Cooked and glazed octopus with a sweet and savory Thai sauce. Tender and caramelized.

Sole cooked in butter with lemon and parsley. A rich and lemony traditional French preparation.

Superior quality salmon steak (Label Rouge), roasted in the oven or pan-fried. Melting and flavorful flesh.

Grilled swordfish steak, prepared with Sicilian flavors (often citrus, olives, or capers). Firm flesh reminiscent of meat.

Grilled red tuna steak (usually medium-rare), served with fries and salad.

Black cod, a very fatty and melting fish, cooked with influences from the Southwest of France.

Rustic dish combining coarse mashed potatoes and flaked cod. Similar to brandade but more textured.

Saffron rice cooked with various seafood (mussels, shrimp, squid). A convivial Spanish dish.

Galician-style octopus, served warm with potatoes, olive oil, and paprika (pimentón). Tender and spicy.

Seafood burger with octopus and white fish, enhanced by a Catalan sauce. Served with sweet potato fries.

Gourmet salmon and king prawn burger, with avocado and spicy aïoli. Served with classic fries.

Red mullet with fine, iodized flesh, roasted and served with Mediterranean vegetables (peppers, zucchini, tomatoes).

Pie filled with octopus and spicy tomato sauce, a specialty of Sète. Served here with garlic and mayonnaise.

A twist on traditional cassoulet where white beans are simmered with seafood and fish instead of meat.

Grouper steak (firm-fleshed fish) topped with red wine sauce. Served with rice.

Cut and grilled lobster, drizzled with tarragon-scented butter. Delicate and refined flesh.

Mussels cooked in a white wine, shallot, and parsley broth. Served with fries. Option to add cream.

Portion of organic bread and butter, charged as a supplement if consumed.