La Table d'Aligre

Fresh seasonal green salad, simply served with vinaigrette. Light and crisp, ideal to start the meal.

Soup made with fresh seasonal vegetables. Warm and comforting, flavors vary with the season.

Sea snails cooked in court-bouillon, to be extracted from their shells. Firm texture and iodized taste, served with garlic mayonnaise (aioli).

Pink shrimp served cold with homemade aioli sauce. To be peeled by yourself.

An assortment of whelks and shrimp. Served with aioli to accompany the seafood.

Homemade smoked salmon. Thin slices with a melting texture and delicate smoky flavor.

Thin slices of raw marinated seabream. Delicate and fresh flesh, seasoned with olive oil and lemon.

Raw scallops cut thinly. Sweet flavor and silky texture.

Thin slices of raw tuna. Flavorful red flesh, usually served with a light dressing.

Pan-fried shrimp, often with garlic and parsley. Served hot.

Pan-fried squid pieces. Tender and lightly browned.

Squid rings coated in batter and fried. Crispy on the outside and tender on the inside. Often served with lemon.

Elongated shellfish (razor clams) grilled on a hot plate (plancha). Seasoned with garlic and parsley (persillade).

Small spicy cod fritters. Crispy and fluffy, served hot as an appetizer or starter.

Small whole fried fish, to be eaten with your fingers. Served with a creamy tartar sauce.

Mussels cooked on a very hot plate. They open during cooking and retain a smoky, iodized flavor.

Grilled octopus tentacles, seasoned with mild Espelette pepper. Tender inside and crispy outside.

High-quality anchovy fillets preserved in oil. Intense salty flavor, melting texture.

A composed salad combining the sweetness of scallops, the creaminess of avocado, and the acidity of orange. Fresh and balanced.

Medley of various pan-fried shellfish. Rich in marine flavors.

Special Gillardeau oysters, renowned for their fleshy texture and nutty flavor. Served on ice.

Medium-sized Breton flat oysters. Iodized and fresh.

Oysters matured in 'claires' (clay ponds). Finer flesh and balanced taste.

Thick piece of grilled cod. Flaky and delicate white flesh.

Line-caught wild seabream fillet. Fine and flavorful flesh, crispy grilled skin.

Whole or cut squid grilled on a plancha.

High-quality wild sea bass fillet. Firm white flesh and refined taste.

Flatfish with very fine and delicate flesh. Gently grilled.

Thick grilled swordfish steak. Firm flesh with a texture reminiscent of meat.

Grilled tuna steak, often served medium-rare (pink in the center).

Skewers made of scallops and monkfish pieces, grilled.

Generous assortment of fish and shellfish grilled on a plancha. Ideal for discovering multiple flavors.

Noble flatfish, served whole or on the bone. Firm white flesh and exceptional taste.

Fish with delicate and flavorful flesh, served whole or on the bone.

Whole grilled sole, a classic of gastronomy. Fine and firm flesh, easy to detach from the bones.

Assortment of seasonal vegetables grilled or prepared according to the chef's inspiration.

Menu adapted for children including a fish, a side dish, and an ice cream dessert.

Selection of the day's meat, depending on availability. See daily specials for details.

Large platter of assorted seafood: oysters of different types, shrimp, whelks, and langoustines. Served on ice.

Lunch menu available on weekdays. Choice between two or three courses depending on your appetite.

Light and fresh rosé, ideal for summer.

Mediterranean rosé, pale and fruity.

Dry and pure Champagne, no added sugar (non-dosé).

Elegant rosé Champagne, with notes of red fruits.

100% Chardonnay Champagne, fine and floral.