Sea Bar Paris Pêche

Hollow oysters raised in 'claires', from Marennes Oléron. They offer a balanced flavor and fine flesh. To be enjoyed raw with a dash of lemon or shallot vinegar.

Norman oysters, renowned for their pronounced iodized taste. Firm and fresh flesh. Pairs well with rye bread and half-salted butter.

Oysters from Brittany with firm and crunchy flesh. Intense marine flavor. Served very fresh on a bed of ice.

Flat oysters famous for their delicate flesh and characteristic hazelnut aftertaste. A prized gastronomic specialty.

World-renowned special oysters, very meaty with a persistent sweet and sugary flavor. Crunchy and tender texture at the same time.

Fresh langoustines steamed to preserve their sweet taste. Tender and delicate flesh. To be peeled and dipped in homemade mayonnaise.

Sea snails cooked in an aromatic broth. Firm texture and pleasant chew. Served cold with mayonnaise.

Large tropical shrimp with firm and flavorful flesh. Served whole, to be peeled by yourself.

Small shrimp with a distinct and salty taste. Eaten whole or peeled, often served with buttered bread.

Spider crab claw, rich in white and stringy meat. Sweet and iodized taste. Served with nutcrackers to extract the meat.

Superior quality sturgeon eggs. Black pearls with intense iodized flavor and melting texture. Served with warm blinis.

Sweet treat to end the meal. Ask for the day's selection.

Selection of cheeses aged by a master cheesemonger. Variety of textures and tastes. Served with bread.

Individual discovery platter featuring the essentials: oysters, shrimp, and whelks. Ideal for one person.

Assorted seafood platter including crab. A great introduction to marine flavors.

Generous large platter adding langoustines to the selection. Perfect for crustacean lovers.

Prestige platter focused on noble crustaceans like lobster and spider crab. Rich and generous.

The ultimate sharing platter, featuring a large quantity of oysters and all the crustaceans on the menu.

Luxury version of the Royal platter, highlighting 'Spéciales' Gillardeau oysters and an abundance of seafood.

Complete meal formula adapted for children, including drink, main course, and dessert.

Bordeaux white wine, crisp and fruity. Notes of citrus and white flowers. Classic accompaniment to seafood.

Light and dry Loire wine, aged on lees for roundness. Very fresh, with a hint of effervescence.

Burgundy white wine, dry and mineral. Aromas of green apple and flint. Very pure.

Central Loire Sauvignon Blanc. Aromatic, notes of citrus and flowers. Lively freshness.

Chardonnay from southern Burgundy. Round and fruity, with notes of yellow fruits.

Loire wine with a typical smoky character (gunflint). Elegant and structured.

Classic Loire wine. Expressive, mineral, and straightforward Sauvignon Blanc.

Northern Burgundy Chardonnay. Very fresh, notes of lemon and oyster shell. The ideal companion for oysters.

Complex and rich Burgundy white wine. Creamy texture, woody and buttery aromas.

Prestigious Burgundy appellation. Full-bodied, powerful wine with notes of hazelnut and fresh butter.

A wine of great finesse and elegance. Floral, mineral, with a very pleasant long finish.

Exceptional Premier Cru. Opulent and complex, blending ripe fruits, flowers, and toasted notes.

Light and fruity red wine. Aromas of red fruits (cherry, raspberry). Soft tannins.

Loire Pinot Noir. Fine and elegant, with good freshness.

Great Burgundy red wine. Powerful, structured, with complex aromas of black fruits and spices.

Burgundy red wine renowned for its finesse ("lace"). Silky, fragrant, and delicate.

Pale and dry Provence Rosé. Very refreshing, with notes of small red berries.

High-end Rosé, elegant and mineral. Aromas of flowers and fresh fruits. Nice length.

Fine and fresh Champagne. Persistent bubbles, notes of brioche and fruit.

100% Chardonnay Champagne. Very elegant, floral, and mineral.

Historic Champagne house. Balanced, round, and fresh wine.

Iconic Champagne with a transparent bottle. Intense aromas of citrus and exotic fruits.

Pastis de Marseille, anise-flavored aperitif. Drunk diluted with plenty of fresh water and ice cubes.

Italian Vermouth. Fortified wine flavored with herbs. Served chilled or on ice.

Classic French cocktail made with white wine and cassis cream.

Refreshing blonde beer.

Italian bitter and sparkling cocktail based on Prosecco, bitters (Aperol/Campari), and sparkling water.

American cola soda. Sweet and fizzy.

Sparkling tonic water, slightly bitter.

Natural mineral water, still or sparkling.

Large bottle of still mineral water.

Large bottle of sparkling mineral water.

Choice of fruit juice (orange, apple, etc.).

French orange soda with pulp. Shake before drinking.

Natural sparkling mineral water, very fizzy.

High-quality tea served hot. Several varieties available.

Classic espresso.

Classic blended Scotch whisky.

French wine eau-de-vie, aged in oak barrels. Rich and complex.

Agricole rum from Martinique. Fresh sugarcane aromas.

Mexican agave eau-de-vie.

Wine eau-de-vie from the southwest of France. Rustic and fragrant.

Traditional Corsican liqueur made from myrtle berries. Sweet and herbaceous.

Gin infused with cucumber and rose. Very aromatic.

American Tennessee Whiskey (Jack Daniel's).

Cognac 'Extra Old', long aged. Very rich and smooth.

Philippine rum, very vanilla and sweet.

Classic Swedish vodka, pure and neutral.

Peppermint liqueur, served chilled as a digestif.

Cider eau-de-vie from Normandy. Cooked apple aromas.

Classic white rum, often used in cocktails.

Gin Tonic cocktail made with Hendrix Gin.

Japanese whisky renowned for its balance and finesse.

Distilled fruit alcohol (pear, plum, etc.). Potent digestif.

Venezuelan aged rum, smooth and caramelized.

Premium French vodka made from soft wheat.