Vin & Marée Murat Exelmans

Fried cod fritters, crispy on the outside and fluffy on the inside. Salty and slightly spicy flavor. Usually eaten with fingers as an appetizer.

Creamy and rich soup made from lobster shells. Intense crustacean flavor and velvety texture. Eaten hot, often accompanied by croutons.

Thin slices of marinated raw salmon. Melting texture and fresh lemony taste. Light starter served cold.

Raw tuna cut into small cubes and seasoned with herbs and spices. Fresh and flavorful with a tender texture. Eaten cold.

Tender langoustine tails served with green lentils. A blend of sweet marine flavors and earthy legumes. A warm and comforting dish.

Creamy preparation made from fish roe and crab. Smooth texture and rich iodized flavor. Eaten spread on bread or blinis.

Shrimp wrapped in crispy batter, served with a spicy Indian sauce. Contrast of textures and a zesty flavor. Eaten hot.

Home-smoked salmon slices served with small thick pancakes and crème fraîche. Balanced smoky and salty taste with the sweetness of the cream.

Fresh medium-sized oysters, served on ice. Pure iodized flavor and slippery texture. Eaten raw, often with a squeeze of lemon or vinegar.

Assortment of seafood or specialties to share. Ideal for tasting several flavors in a group. Convivial and varied.

Cooked sea snails cut into cubes, bound with mayonnaise. Firm texture and pronounced marine flavor. Eaten cold with bread.

Long shellfish sautéed in a pan with garlic. Tender flesh and delicate marbled flavor. Eaten hot, often with fingers.

Flaky and tender fish served with a caper butter sauce. Delicate taste enhanced by the acidity of the capers. Watch out for the central bone.

Mussels cooked in a pot with homemade butter sauce, served with fries. A classic and convivial dish. Eaten using an empty shell as tongs.

Generous dish of fermented cabbage with various fish and seafood. A mix of tangy and marine flavors. A warm and hearty dish.

Fine white-fleshed fish, served whole or as a fillet with a basil sauce. Delicate and fragrant flavor. Pairs well with vegetables.

Pan-seared scallops served with black rice. The scallops are tender and sweet, the rice has a slight hazelnut flavor. A refined dish.

Noble flatfish grilled, served whole. Firm flesh and fine taste. Meunière preparation includes butter, lemon, and parsley.

Fine white-fleshed fish, served with an aromatic tarragon sauce. Subtle and delicate flavor. A light and fragrant dish.

Seafood stew cooked in a sealed pastry-covered pot. Aromas are concentrated inside. Open the crust to enjoy.

Mild and creamy Antillean fish curry. Flavored with Colombo spices and coconut milk. An exotic and comforting dish.

Variation of the sealed pot with wild prawns. Rich lobster-based sauce. A flavorful stew served under a crust.

Large sole cooked on a hot plate. Cooking that preserves the delicacy of the flesh while lightly browning it. Served whole.

Whole lobster prepared as you wish: roasted, grilled, or served shelled. Sweet and firm flesh. A classic luxury dish.

White fish stew in a creamy white sauce. A mild and creamy traditional dish. Served with rice or vegetables.

Roasted St. Pierre fillet simply seasoned with fleur de sel. Highlights the quality of the fish. White and firm flesh.

Whole sole cooked on the griddle with homemade butter. Fine flesh that easily detaches from the bone. A classic of seafood cuisine.

Large flatfish with firm white flesh, served whole for two. Grilled for crispy skin. Refined taste.

Large blue lobster, renowned for its fine and flavorful flesh. Served whole to be shared. An exceptional gastronomic experience.

Grilled lobster served whole or in halves. Grilling gives a smoky flavor to the sweet flesh of the crustacean.

Marbled and aged beef cut for tenderness and flavor. Grilled to your desired doneness. Rich and juicy.

Tender lamb chops served as a rack. Pink and flavorful meat accompanied by potatoes. A classic dish.

Raw minced and seasoned beef, served with fries. Charolais breed beef, renowned for its quality. Fresh and hearty dish.

Lobster served in a small dish with lentils. An original and flavorful land-sea combination.

Plate combining a piece of beef and lobster. The best of meat and seafood in one dish. Rich and varied.

Large whole grilled flatfish, to share. White, firm, and delicate flesh. Served with sides.

Creamy puree made with renowned local potatoes. Smooth and comforting.

Italian whole black rice with a natural hazelnut and warm bread flavor. Slightly crunchy texture.

Seasonal vegetables sautéed in butter. Simple and tasty.

Potatoes cut into pieces and pan-fried. Crispy on the outside and tender on the inside.

Fried potato sticks. Crispy and salty. An timeless classic.

Iced dessert with honey and candied fruits, drizzled with red fruit sauce. Sweet, fresh, and fruity.

Pastry made of layers of crispy puff pastry and vanilla pastry cream. Light and airy texture.