Sterne fruits de mer

A varied individual platter including a selection of shellfish and crustaceans. Offers a complete assortment of oysters, shelled seafood, and two types of shrimp. To be enjoyed fresh with lemon and rye bread.

Seafood platter for one person, enhanced with half a brown crab. Combines the freshness of shellfish and shrimp with the tender and flavorful crab meat. Ideal for crustacean lovers.

A selection focused on regional classics: fresh oysters and whelks. A simpler platter highlighting these two star products. Perfect for a focused tasting.

A large sharing platter for two people. Includes a whole brown crab accompanied by a dozen oysters and a wide selection of shellfish and shrimp. A convivial and hearty meal.

The prestige platter for two people, crowned with a whole lobster. Offers a luxurious experience with an abundance of various seafood. The delicate lobster meat perfectly complements the shellfish.

Individual version of the Admiral platter including a whole lobster. Intended for hearty appetites or personal celebrations. A rich tasting of marine flavors.

Half a dozen medium-sized Normandy oysters (n°3). Meaty flesh and pronounced briny taste. Eaten raw, plain, or with a shallot vinegar dressing.

Half a dozen Marennes-Oléron oysters, matured in a 'claire' (pond). Renowned for their delicate, less salty taste and sometimes greenish color. A delicate and balanced oyster.

Shellfish with firm and flavorful flesh. Often eaten raw on a seafood platter. Mild and slightly briny flavor.

Round shellfish with thick shells, also called 'amandes de mer' (sea almonds). Firm, crunchy flesh with a sweet, hazelnut-like flavor. To be chewed slowly to appreciate the taste.

Sea snails cooked in an aromatic court-bouillon. Dense and rubbery flesh in the best sense. Eaten cold, extracted from the shell with a pick, often with mayonnaise.

Small black sea snails with tender, briny flesh. Served cooked, to be carefully extracted with a pick. A seaside aperitif classic.

Cooked shrimp bouquet, with firm and pink flesh. Mild and accessible flavor. To be peeled by yourself.

Small shrimp typical of the North Sea, served whole. Very delicate, distinctive, and salty flavor. Often eaten on buttered bread.

Whole spider crab served cold. White, crumbly, and delicate flesh, hidden under a robust shell. Requires the use of crab crackers.

Half a spider crab, ideal for a starter or a small treat. Allows you to savor the crab meat without ordering a whole portion.

North Atlantic lobster approx. 500g. Firm, white, and sweet flesh, particularly in the tail and claws. Served cooked, often cut in half.

Blue lobster caught in Brittany, renowned for the superior delicacy of its flesh. Subtle flavor and incomparable texture. An exceptional product.

White-fleshed fish (farmed sea bass), grilled. Firm, flaky texture with a delicate flavor. Simple preparation to enhance the fish's taste.

Large grilled shrimp. Firm, juicy flesh with a slightly smoky flavor from grilling. Served hot.