Homarus

Slices of artisanal quality smoked salmon. Melting texture and delicate smoky taste. Served fresh, often accompanied by toast and lemon.

Snails cooked in their shells with garlic and parsley butter. Rich and herbaceous flavor, tender texture. Traditional French dish.

Pan-fried duck foie gras served hot with seasonal fruits. The exterior is seared and crispy, the interior melting and rich. Mix of sweet and savory flavors.

Fried spring rolls stuffed with shrimp. Crispy wrapper and flavorful filling. To be dipped in sweet and sour sauce.

Fried imperial rolls with chicken. Served with fresh lettuce leaves and mint to wrap the hot spring roll.

Large composed salad with marine flavors. Mix of fresh vegetables, shrimps, smoked salmon, and avocado. Fresh and complete meal.

Assorted platter of fried seafood. Includes fish fritters, shrimps, and squid. Crispy and tasty, ideal for sharing.

Small whole fried fish. Eaten whole, very crispy and salty. Similar to fish chips.

Pieces of white fish coated in batter. Tender inside and golden crispy outside.

Breaded and fried camembert cheese. The cheese is hot and runny inside, with a crispy crust. Strong cheese flavor.

Small assortment of seafood to taste. Contains raw oysters, cooked whelks, and small grey shrimps.

Small shellfish cooked in a garlic and parsley sauce. Briny and garlicky flavor, tender flesh to chew.

Knife-shaped shellfish, grilled with garlic and parsley. Firm flesh and pronounced marine taste.

Prestige raw oysters. Fine and delicate flesh with a balanced briny flavor. Served on ice.

Raw oysters of medium to large size. Refined taste and fleshy texture.

High-end oysters renowned for their abundant and crunchy flesh. Sweet, nutty flavor that lingers.

Cooked pink shrimps, served cold. Firm and sweet flesh. To be peeled by yourself.

Half brown crab served cold. White, flaky, and sweet flesh. Requires the use of crackers to break the shell.

Delicate crustaceans with fine and slightly sweet flesh. Appearance similar to small orange lobsters.

Sea snails cooked in an aromatic broth. Firm and chewy flesh, pronounced marine taste. Extract with a pick.

Very small black sea snails. Eaten using a small pin to extract the flesh.

Very small shrimps with intense salty taste. Can be eaten whole or peeled.

Firm-fleshed shellfish (almonds) or large fleshy mussels. Served raw or cooked depending on preparation.

Thick-shelled shellfish, served raw. Crunchy and very briny flesh.

Large shellfish with smooth, shiny shells. Tender and juicy flesh, sweet sea flavor.

Whole lobster cooked in court-bouillon. Served cold or warm to appreciate the natural flavor of the flesh.

Very large shrimp (Prawn type). Dense and fleshy meat, close to lobster.

Small swimming crabs with very fine and sweet flesh. The shell is hard, it takes time to shell them.

Large burrowing North American or local shellfish. Tender and juicy flesh, often served stuffed or raw.

Individual or sharing seafood platter. Classic assortment of oysters, shrimps, and shellfish on ice.

Large varied seafood platter. Includes crab, langoustines, and various shellfish. Ideal for crustacean lovers.

Very hearty royal platter centered on lobster and crab. An abundance of noble crustaceans for a seafood feast.

Prestige platter highlighting Gillardeau oysters. Accompanied by a fine selection of shrimps and langoustines.

Langoustines served raw as carpaccio or tartare. Delicately seasoned to enhance the sweetness of the flesh.

Generous platter combining fine oysters and crustaceans. Perfect for sharing a varied seafood experience.

The ultimate seafood platter. A gargantuan selection including lobsters, crabs, and two types of oysters.

Luxurious and complete platter. Offers a perfect balance between shellfish and large crustaceans like lobster and brown crab.

Immense platter of grilled and cooked seafood. Inspired by the Portuguese Cataplana dish, served with rice and fries.

Reduced version of the giant platter, ideal for one or two people. Hearty mix of hot crustaceans.

Platter centered on grilled lobster. Accompanied by shrimps and mussels with herbs de Provence.

Assortment of seafood pan-fried with garlic. Mediterranean flavors and crispy texture.

Giant prawns grilled simply on the plancha. Firm flesh and smoky grilled flavor.

Generous portion of shrimp sautéed with garlic and parsley. Simple and tasty dish served with fries.

Angus beef short ribs slow-cooked or roasted. The meat is very tender, falls off the bone, with a spicy sauce.

Whole squid grilled on a hot plate with spices. Firm yet tender texture, grilled flavor.

Giant bone-in rib steak, from the Angus breed. Marbled, juicy, and very flavorful meat. For big appetites or to share.

Roasted half kid goat. Young meat, very tender and less strong than lamb. Served with garlic potatoes.

Thick bone-in beef cut, grilled to your liking. Rich flavor and juicy texture. A classic for red meat lovers.

Large mixed grilled meat platter. Includes sausages, beef, and lamb. Ideal for sharing among carnivores.

Tender whole roasted beef cut. Served on an aromatic garnish of garlic and mushrooms.

Plate of fresh raw salmon slices. Served simply with plain rice. Light dish of Japanese inspiration.

Shrimps pan-fried with a garlic and parsley sauce. Accompanied by Mediterranean vegetables and small potatoes.

Mussels cooked with fresh basil. Herbal flavor that's a change from the classic 'marinière'. Served with fries.

Shellfish sautéed with a touch of chili. Spicy and iodized dish.

Noble whole grilled flatfish. White, firm, and delicate flesh. Served with vegetables.

Plate of assorted grilled meats. A hearty meal for one person.

Whole steamed sea bass. Asian seasoning with soy and coriander. Light and healthy flesh.

Large shrimps sautéed with a special salt and pepper seasoning. Simple and tasty.

Tender beef fillet steak topped with a creamy Roquefort blue cheese sauce. Powerful flavor.

British classic: fish fried in a crispy batter served with fries.

Whole sea bass cooked, likely in parchment paper to retain moisture, with a saffron sauce. Requires waiting time.

Seafood plate including a grilled half lobster and other crustaceans.

Potatoes cut and pan-fried.

Crispy homemade fries.

Fresh green beans pan-fried, often with garlic.

Iceberg lettuce quickly cooked, retaining some crispness.

Steamed green vegetable (okra). Slightly slimy texture and mild taste.

Rice cooked with a mix of seafood or a crustacean broth.

Creamy tropical cocktail based on rum, coconut, and pineapple. Sweet and refreshing.

Classic Cuban cocktail. Refreshing mix of rum, mint, lime, and sparkling water.

Fruity and tangy cocktail based on vodka and cranberry.

Bitter and sparkling Italian aperitif. Bright orange color, served with ice.

Elegant cocktail mixing champagne bubbles and Norman apple flavors.

Non-alcoholic cocktail (Mocktail) with tropical fruits. Fresh and sweet.

Sparkling non-alcoholic drink with citrus and exotic fruit flavors.

Red wine from Bordeaux. Generally round, fruity with soft tannins.

Powerful red wine from Médoc. Full-bodied, with aromas of black fruits and cedar.

Dry white wine from Burgundy (Chardonnay). Very fresh, mineral, and lively.

White wine from the Loire (Sauvignon Blanc). Aromatic with characteristic smoky notes.

Dry and pale rosé wine from the South of France. Fruity and thirst-quenching.