Quilles & Coquilles

Very large oysters (the largest on this menu). Abundant, firm, and iodized flesh. Enjoyed raw with a squeeze of lemon or shallot vinegar.

Large oysters, fleshy and balanced. A classic for lovers of generous oysters.

Medium-sized oysters, the most commonly consumed standard size. Ideal for discovering the iodized taste and fine texture of oysters from Saint-Vaast.

Small oysters. Delicate and light, perfect for an aperitif or a first tasting.

'Special' oysters selected for their superior flesh content. Crunchier and meatier texture, with a persistent mild and nutty flavor.

Homemade spreadable preparation based on fish and fat, flavored with samphire (crunchy and salty sea plant). Served with bread.

Cooked pink prawns served cold with an aioli sauce (garlic mayonnaise). To be peeled by yourself.

Sea snails (whelks) cooked in an aromatic broth. Firm and chewy flesh with a pronounced marine taste. Use a pick to extract the flesh.

Grilled razor clams with garlic and parsley butter. Tender texture and herbaceous flavor.

White anchovy fillets marinated in vinegar and oil. Mild and tangy flavor, different from brown salted anchovies.

Greek-inspired dish of calamari cooked in a rich tomato sauce with melted feta cheese.

Pale pink creamy specialty made from fish roe (cod or mullet), oil, and bread or potato. Salty taste and smooth texture.

Fresh raw fish marinated in lime juice (

Fresh dip made from yogurt, cucumber, and garlic, topped with trout roe that bursts in the mouth with a salty flavor.

Thin slices of raw marinated sea bass, usually with olive oil and lemon. Delicate and melting white flesh.

A seafood platter to discover different sizes of oysters and whelks. Ideal for sharing as a starter or for one person.

Assorted seafood platter including a dozen oysters of different sizes, whelks, and prawns. Perfect for sharing.

Grand royal seafood platter. Includes 24 oysters, crustaceans (whelks, prawns, crab), and raw fish (carpaccio). For big appetites or groups.

The most complete platter, a true seafood feast. 30 oysters, a full assortment of crustaceans and shellfish (razor clams, crab, prawns, whelks), and carpaccio.

Aged sturgeon eggs. Black pearls with an iodized, buttery, and complex flavor. A symbol of gastronomic luxury.

Salted and dried mullet roe, served grated. Nicknamed the 'caviar of the Mediterranean', it offers a powerful and persistent marine flavor.

French raw cow's milk cheese, cooked pressed paste. 18 months of aging gives fruity and hazelnut aromas.

Soft-ripened cheese from Normandy with a bloomy rind. Creamy texture and characteristic intense flavor.

Aged dry pork sausage. Finely sliced, ideal for an aperitif.

Variable selection of cured meats or charcuterie depending on the catch.

All-you-can-eat formula offered on Sundays. Seafood buffet including oysters, prawns, and whelks.