Our specialties

- Creuses de Bretagne - n ° 3
- Fines by Claire Marennes Oléron - n ° 3 and n ° 2
- Normandy Utah Beach specials - n ° 3
- Special Pearls of the Empress "Joël Dupuch" - n ° 3
- Special "Gillardeau" - n ° 5 and n ° 2
- Belons or plates - n ° 2

- Clam
- Spanish mussels
- Grey shrimp
- Fresh cooked langoustines
- Whelks
- Pink prawns
- Meadows or clams
- Fresh crab
- Canadian lobster served cold

All our platters can be prepared for one or more people according to your desire

Oyster selection
2 flat n°2, 2 n°3 size Claires, 2 n°2 size Claires, 2 n°3 size Creuses oysters, 2 n°5 size Spéciales, 2 n°3 size Spéciales

Tasting platter
3 n°5 size Spéciales, 3 n°3 size Claires and 3 n°3 size Creuses oysters, 3 Spanish mussels, 3 prawns, whelks and shrimps

Seafood
1/2 canadian lobster, 1/2 crab, 3 langoustines, 4 prawns, shrimps

Congrès platter
7 n°3 size Creuses, 2 n°2 size Claires, 2 n°5 size speciales oysters, small clams, 3 spanish mussels, 1 clam, 1 crab, 3 prawns, langoustines, whelks, and shrimps

Prestige platter
3 n°3 size Claires, 3 n°3 size Spéciales and 3 n°3 size Creuses oysters, whelks, 5 prawns, 3 langoustines and 1 Canadian lobster.

Cod riilettes with lentil vinaigrette
Poached "organic" eggs, artichoke and grilled bacon
Tuna tartare, mayonnaise, ginger and basil
Seasonal vegetables and creamy pesto burrata
Sea bream ceviche, avocado and vegetable pickles
6 hollow oysters from Brittany
French duck foie gras, dried fruit chutney
Smoked Scottish salmon with beech wood shavings, grilled toast "
Large Burgundy snails served in the shell
"La Guildive" vintage sardines with lemon, butter and toast

Steamed wild cod, eggplant caviar and tapenade butter
Tuna steak with olives, whipped butter
Pan-fried scallops and vegetable risotto
Beautiful sole a la plancha or meunière
Canadian lobster roasted in shell
Risotto with vegetable and artichoke broth

Confit duck leg, parsley potatoes
Beef steak with candied shallots
Gourmet tradition hamburger
Beef tartare or pan-fried lean minced meat to order and prepared to your liking
Veal kidney served whole or sliced, dijonnaise sauce
Duck breast, Cumberland redcurrant sauce
Nice steak of Norman beef with béarnaise sauce
Magnificent roasted veal chop, house mash
Pan-fried beef tenderloin with mignonette pepper or grilled with béarnaise sauce

Floating island with citrus fruits and custard
Assortment of ice creams or sorbets of your choice (homemade)
"Guanaja" grand cru chocolate mousse
Crème brûlée with brown sugar and bourbon vanilla
Soft and gourmet baba drizzled with Saint-James amber rum
Profiteroles prepared to order 3 choux pastry, vanilla ice cream and hot chocolate pot
Strawberry vacherin, sorbet and lemon mousse