Seafood
Seafood refers to any form of sea life that is consumed as food by humans. This can include fish, shellfish, crustaceans, and other aquatic animals. Seafood is a popular type of cuisine worldwide, and it is often praised for its health benefits due to its high protein and low-fat content. Additionally, seafood is a great source of omega-3 fatty acids, which are important for brain and heart health.
TUNA TARTARE
65€
Tuna is rich in protein and omega-3, and has a rich and pronounced flavor. It is often served with soy sauce, sesame oil, and avocado.
These are some of the commonly used fish for making tartare, but there are many others, depending on individual tastes and culinary preferences. It is important to choose fresh and high-quality fish to obtain a delicious and flavorful tartare.
BOUILLABAISSE
85€
a traditional fish soup from the Marseille region, which often contains a variety of fish, shellfish, and mollusks.
Bouillabaisse is a traditional fish soup that originated in the port city of Marseille, in the south of France. It is typically made with a variety of Mediterranean fish, such as rockfish, sea bass, and bream, as well as shellfish, such as mussels and clams.
The soup is flavored with garlic, onions, tomatoes, leeks, and a variety of herbs, including thyme, bay leaves, and saffron. Bouillabaisse is typically served with a side of rouille, a garlic and saffron mayonnaise, and crusty bread. It is considered a luxurious dish, and is often served as a main course at special occasions or as a signature dish in high-end seafood restaurants.
OYSTERS
65€
raw oysters served with lemon and mignonette sauce.
Oysters are a type of shellfish that are highly prized in French cuisine. They are typically served raw on the half-shell with a variety of accompaniments, such as lemon wedges, mignonette sauce (a mixture of shallots, vinegar, and pepper), and cocktail sauce.
Oysters can also be grilled or fried, and are sometimes used as a garnish in seafood stews and soups. The French are particularly fond of oysters from the Atlantic coast, such as those from the Brittany and Normandy regions, which are known for their briny and mineral-rich flavor. Oysters are often enjoyed as an appetizer, and are considered a luxurious and sophisticated delicacy.
NICOISE SALAD
65€
Salade niçoise is a traditional French salad originating from the region of Nice in southeastern France.
Salade niçoise is a traditional French salad originating from the region of Nice in southeastern France.
It consists of a base of lettuce and fresh vegetables such as tomatoes, cucumbers, red onions, bell peppers, and green beans, as well as slices of hard-boiled eggs and tuna. The salad is often garnished with black olives from Nice, anchovies, and basil leaves. It is typically dressed with a vinaigrette made from olive oil, red wine vinegar, and Dijon mustard.
Salade niçoise is a popular summer dish in France and worldwide, known for its freshness and delicious taste.
OCTOPUS PROVENCAL
65€
The octopus is cooked with tomatoes, onions, garlic, olives, white wine, and herbs such as thyme and rosemary. This preparation is often served with pasta or rice.
Octopus Provençal is a traditional French dish that features tender octopus cooked with tomatoes, garlic, onions, olives, white wine, and herbs such as thyme and rosemary.
The dish is often served over pasta or rice, and is garnished with fresh parsley and a sprinkle of lemon juice. Octopus Provençal is a flavorful and hearty dish that showcases the natural sweetness and tenderness of the octopus, and is a perfect example of the rustic and delicious cuisine of Provence.
SOLE MEUNIERE
65€
A whole sole fish is floured and sautéed in butter, then served with a butter, lemon, and caper sauce.
Sole meunière is a classic French dish that features a whole sole fish that is floured and sautéed in butter until it is golden brown and crispy. The fish is then served with a sauce made from the browned butter, lemon juice, and capers.
The dish is often garnished with chopped parsley and served with a side of boiled potatoes or steamed vegetables.
Sole meunière is a simple but elegant dish that highlights the natural flavors of the sole fish and is a perfect example of the delicate and refined cuisine of French coastal regions.
Herb-stuffed sea bass
65€
The sea bass is stuffed with a mixture of herbs, lemon, garlic, and fresh bread crumbs, then baked in the oven or grilled.
Herb-stuffed sea bass is a delicious French dish that features a whole sea bass that is stuffed with a mixture of fresh herbs, garlic, lemon zest, and breadcrumbs, then baked until the fish is cooked through and the stuffing is golden brown and crispy.
Once the sea bass is fully cooked, it is typically served with a simple lemon and herb sauce, which can be made from olive oil, lemon juice, and fresh herbs such as parsley and chives. Herb-stuffed sea bass is a flavorful and impressive dish that is perfect for a dinner party or a special occasion. It is also relatively easy to prepare and can be customized with different types of herbs and spices to suit individual tastes.
Puff Pastry Fish
(Loup en croute)
1/2 day - 125 €
Loup en croûte is a French dish that consists of a fillet of sea bass, also known as sea wolf or bar, wrapped in puff pastry and baked in the oven. Sea bass is a white fish with firm and flavorful flesh, often considered a noble fish in cuisine.
The fish is baked in the oven until the pastry is golden brown and crispy, which helps to retain the flavor and moisture of the fish. Loup en croûte is often served with a light sauce, such as a beurre blanc sauce, to add flavor and texture.
Loup en croûte is an elegant and refined dish that is often served at festive meals or special occasions. It is also highly appreciated in gourmet restaurants in France and around the world.
SALMON TARTARE
65€
salmon tartare is very popular. Salmon is rich in omega-3 and has a sweet and delicate flavor. It is often served with avocado and spices such as cilantro and ginger.
These are some of the commonly used fish for making tartare, but there are many others, depending on individual tastes and culinary preferences. It is important to choose fresh and high-quality fish to obtain a delicious and flavorful tartare.
COQUILLES Saint-Jacques
65€
scallops served with a creamy sauce and often gratinéed in the oven.
Coquilles Saint-Jacques are shellfish that are highly prized in French cuisine. Scallops are often served as a main course, accompanied by a creamy sauce and gratinéed in the oven.
They are also sometimes prepared as an appetizer, as in the famous recipe for Coquilles Saint-Jacques à la Bretonne, in which the scallops are sautéed with shallots, garlic, parsley, and white wine, then gratinéed in the oven with a cream sauce and grated cheese. Scallops are very delicate and have a mild, slightly sweet flavor, which makes them perfect for elegant and refined dishes.
SHRIMP PROVENCAL
65€
shrimp cooked in a sauce of garlic, tomatoes, and Provençal herbs.
Shrimp Provençal is a traditional French dish that originates from the Provence region in the south of France. The dish typically features large shrimp that are sautéed in a mixture of olive oil, garlic, tomatoes, and Provençal herbs such as thyme and rosemary.
The shrimp are cooked until pink and opaque, and are then served with the flavorful tomato sauce. The dish is often served with a side of crusty bread or over a bed of rice or pasta. Shrimp Provençal is a simple yet flavorful dish that highlights the fresh flavors of the Mediterranean, and is often enjoyed as a light and healthy meal.
PRAWN SKEWERS
65€
shrimp cooked in a sauce of garlic, tomatoes, and Provençal herbs.
Prawn skewers are a popular seafood dish in French cuisine that can be enjoyed as an appetizer or a main course.
Large prawns are usually marinated in a mixture of olive oil, lemon juice, garlic, and herbs such as rosemary or thyme, then skewered onto wooden or metal sticks and grilled until cooked through and lightly charred.
Prawn skewers are often served with a variety of dipping sauces such as aioli or cocktail sauce, and can be accompanied by a side of salad or grilled vegetables. Prawn skewers are a simple and delicious dish that highlights the natural sweetness and tenderness of the prawns and is perfect for summer grilling or outdoor entertaining.
STUFFED OCTOPUS
65€
The octopus is stuffed with a mixture of bread, garlic, parsley, tomatoes, and herbs, then baked or braised.
Stuffed octopus is a popular dish in French cuisine that features tender octopus stuffed with a mixture of breadcrumbs, garlic, parsley, tomatoes, and herbs such as thyme and rosemary.
The stuffed octopus is then braised in a flavorful broth made from white wine, garlic, onions, and tomatoes until it is tender and fully cooked. The dish is often served with the braising liquid, which is thickened and reduced to create a rich and flavorful sauce. Stuffed octopus is a unique and impressive dish that showcases the versatility and deliciousness of this popular seafood, and is often served at special occasions and dinner parties in France.
BRANDADE DE MORUE
65€
dish made from flaked salt cod mixed with olive oil, garlic, and cream, then gratinéed in the oven.
Brandade de morue is a traditional French dish that originates from the Languedoc region and features salt cod that has been boiled until tender, then mashed and mixed with olive oil, garlic, and cream.
The mixture is then baked or broiled until it forms a golden crust on top. The dish is typically served hot with slices of toasted bread or potatoes, and is often garnished with fresh parsley and black olives.
Brandade de morue is a rich and flavorful dish that is popular throughout France and is enjoyed as a hearty main course or as an appetizer. It is a delicious example of the cuisine of the south of France and is perfect for cold winter evenings or for sharing with friends and family.
Poached sea bass
65€
The sea bass is poached in a flavorful broth and served with a light cream and herb sauce.
Poached sea bass is a simple and elegant dish that features tender and moist fish cooked in a flavorful broth. To prepare poached sea bass, the fish is usually seasoned with salt and pepper and then placed in a pot or a skillet with a flavorful broth made from fish stock, white wine, herbs such as thyme and parsley, and aromatics such as garlic and onion. The fish is then gently poached in the broth until it is fully cooked and flakes easily with a fork.
Once the sea bass is cooked, it is usually served with the poaching liquid, which is often strained and reduced to create a flavorful sauce. Poached sea bass is often garnished with fresh herbs such as parsley, chives or dill, and is typically served with a side of steamed vegetables or rice. It is a light and healthy dish that highlights the delicate flavors of the sea bass and is a perfect option for a simple and elegant dinner or a special occasion.
Red mullet in potato shell
(Rouget en écaille de pomme de terre)
+3h - 85 €
Loup en écaille de pomme de terre is a French dish that consists of a fillet of sea bass, also known as sea wolf or bar, covered with thin slices of potatoes and baked in the oven. The presentation of this dish is particularly impressive, as the potato slices are arranged on the fish to create the illusion of a scale skin.
To prepare loup en écaille de pomme de terre, potatoes are thinly sliced and then arranged on the sea bass fillet. The fish is then seasoned with salt, pepper, and aromatic herbs, and baked in the oven until the potatoes are golden brown and crispy. The dish can be served with a light sauce, such as a beurre blanc or a lemon vinaigrette.
Loup en écaille de pomme de terre is an elegant and refined dish that is often served at festive meals or special occasions. It is highly appreciated for its artistic presentation as well as its delicate flavor and crispy texture. The dish is also very popular in gourmet restaurants in France and around the world.
SEA BASS TARTARE
65€
sea bass is a firm white fish, which is often used to make tartare. It has a mild flavor and is often served with citrus and herbs.
These are some of the commonly used fish for making tartare, but there are many others, depending on individual tastes and culinary preferences. It is important to choose fresh and high-quality fish to obtain a delicious and flavorful tartare.
MUSSELS MARINIERES
65€
mussels cooked in white wine, onion, and herbs, often served with fries.
Moules marinières is a classic French dish consisting of mussels cooked in a broth made with white wine, garlic, shallots, parsley, and butter. The dish originated in Normandy, a region known for its seafood.
The mussels are steamed in the broth until they open, then served with the flavorful broth and often accompanied by French fries. Moules marinières is a simple and flavorful dish that highlights the freshness and natural sweetness of the mussels, and is a staple of French bistro cuisine. It is typically enjoyed with a glass of crisp white wine and a slice of crusty bread to soak up the delicious broth.
GRILLED LANGOUSTINES
65€
langoustines steamed and then grilled and served with a garlic and butter sauce.
Grilled langoustines are a popular seafood dish in French cuisine. Langoustines are a type of crustacean similar to lobster, but smaller in size, and are highly prized for their delicate and sweet flesh.
The grilled langoustines are often served with a lemon butter sauce or a simple aioli, and can be enjoyed as an appetizer or as a main course. Grilled langoustines are a decadent and luxurious dish that highlights the natural sweetness and succulence of this prized crustacean.
OCTOPUS & POTATO SALAD
65€
The octopus is boiled in a broth with vegetables, then cut into small pieces and mixed with a garlic and parsley vinaigrette. The salad is often served with boiled potatoes and tomatoes.
Potato and octopus salad is a classic dish in French cuisine. To prepare this salad, potatoes are boiled until tender, then cubed and mixed with cooked octopus slices.
Potatoes and octopus are then mixed with red onions, black olives, capers, and a lemon, olive oil, and parsley vinaigrette. This salad is often served chilled and is ideal for hot summer days. It can also be garnished with other ingredients such as tomatoes, grilled peppers, lettuce, or celery.
Potato and octopus salad is a tasty and easy-to-make dish that offers a delicious way to enjoy octopus in French cuisine.
OCTOPUS STEW
65€
The octopus is simmered with onions, garlic, tomatoes, olives, and herbs such as thyme and bay leaves. The stew is often served with rice or potatoes.
Octopus stew is a hearty and flavorful dish that is popular in French cuisine. To prepare this stew, octopus is typically cut into pieces and simmered with a variety of vegetables such as onions, garlic, tomatoes, bell peppers, and potatoes.
The stew is often flavored with herbs such as thyme, bay leaves, and parsley, as well as spices such as paprika or cayenne pepper. White wine or fish stock is often added to the stew to enhance the flavor.
The dish is usually served hot with a side of crusty bread for dipping in the rich and flavorful broth. Octopus stew is a comforting and satisfying dish that is perfect for chilly evenings, and is a great way to enjoy the natural sweetness and tenderness of octopus in a hearty and filling meal.
TUNA TART
65€
A savory tart made with canned tuna, eggs, cream, onions, and herbs, all baked in a pastry crust.
Tuna tart is a classic French dish that features a savory tart filled with a mixture of canned tuna, eggs, cream, onions, and herbs.
The mixture is typically seasoned with salt and pepper and baked in a pastry crust until it is golden brown and set. The tart can be served warm or at room temperature and is often garnished with fresh herbs such as parsley or chives.
Tuna tart is a delicious and easy-to-make dish that is perfect for brunch, lunch, or as an appetizer. It is a versatile dish that can be customized to suit individual tastes by adding additional ingredients such as capers, olives, or cheese.
Sea bass baked in salt crust
3h - 85€
The sea bass is covered with salt and herbs, then baked in the oven until the salt crust is hard and crispy. Once the crust is removed, the fish flesh is tender and flavorful.
Sea bass baked in salt crust is a classic French dish that features a whole sea bass that is coated with a mixture of salt, egg whites, and herbs, then baked in the oven until the crust is hard and golden brown. The salt crust seals in the moisture of the fish, resulting in tender, succulent flesh that is infused with the flavors of the herbs and seasoning.
Once the sea bass is fully cooked, the crust is removed, and the fish is typically served with a simple herb sauce, which can be made from olive oil, lemon juice, and fresh herbs such as parsley and chives. Sea bass baked in salt crust is an impressive and flavorful dish that is perfect for a special occasion or a dinner party.
Wallet Whiting
(Merlan en portefeuille)
+3h - 85 €
Merlan en porte-feuille is a French dish that consists of a stuffed and rolled whiting fillet wrapped in a lettuce leaf and steamed. Whiting is a white fish with delicate and slightly sweet flesh, often used in fish dishes in France.
To prepare merlan en porte-feuille, the fillet is stuffed with a mixture of vegetables, such as carrots, onions, peppers, and mushrooms, as well as fine herbs and spices. The fillet is then rolled in a lettuce leaf to form a small package. The package is then steamed for a few minutes until the fish is cooked and the flavors have blended.
Merlan en porte-feuille is often served with a light sauce, such as hollandaise sauce or beurre blanc, which adds flavor and texture to the dish. It can also be accompanied by steamed vegetables, such as asparagus or green beans.
Merlan en porte-feuille is a light and delicate dish that is often appreciated for its subtle flavor and elegant presentation. It is often served at festive meals or special occasions and is very popular in gourmet restaurants in France and around the world.