Le Stella

The house's signature platter, offering a royal selection of seafood. It includes a wide variety of oysters, crustaceans, and shellfish. Ideal for seafood lovers to share.

A complete assortment of fresh seafood, including oysters, langoustines, and various shellfish. Served on ice with traditional accompaniments (bread, butter, shallot vinaigrette).

Oysters matured in 'claires', medium size (N°2). They offer fine flesh and a balanced marine flavor.

Matured oysters, slightly smaller than N°2. Appreciated for their delicate taste and less fleshy texture.

Fleshy and crunchy Normandy oysters. They are distinguished by a hazelnut flavor and a long, pleasant finish.

Renowned oysters, known for their firm and generous flesh. A gastronomic reference with a sweet and subtle taste.

Smaller (cocktail) version of the famous Gillardeau. Ideal for an aperitif, retaining all the brand's taste qualities.

Breton flat oysters with a very pronounced iodized taste. Their flesh is firm and crunchy, with a typical slight astringency.

Fresh sea urchins served open. The orange coral is eaten with a small spoon or on buttered bread for an explosion of marine flavors.

Small shellfish with firm and crunchy flesh. Served raw, they are very iodized and flavorful.

Large, fleshy mussels served cold. Often accompanied by vinaigrette or plain.

Small sea snails cooked in broth. To be extracted from their shells with a pick, firm texture.

Large sea snails with muscular flesh, cooked with herbs. Eaten cold, dipped in mayonnaise.

Bunch of cooked shrimps, served cold. To be peeled yourself, delicious with butter or mayonnaise.

Very flavorful tiny shrimps, typical of the Northern coasts. Eaten whole or peeled, often on buttered bread.

Fine, delicate, and slightly sweet shellfish. Served cold, considered a refined dish.

Half crab served cold. The white meat is tender and flavorful, to be extracted from the claws and body.

Traditional cold soup made from tomatoes, cucumbers, peppers, and garlic. Refreshing and creamy.

Tender marinated octopus pieces, served as a salad with Mediterranean flavors.

Terrine of confit and pressed summer vegetables (eggplants, peppers, zucchini). Served cold.

Bistro classic: hard-boiled eggs topped with homemade mayonnaise, sprinkled with crumbled egg yolk.

Half avocado filled with pink shrimps and topped with a creamy cocktail sauce (tomato mayonnaise with cognac).

Al dente cooked green beans, served as a salad with shavings of aged parmesan.

Diced raw fish "cooked" by a lime juice marinade. Fresh and tangy.

Raw salmon chopped by hand, seasoned with herbs and condiments.

Small ball of fresh Italian cheese with a creamy center, served with an assortment of tomatoes.

Traditional soup with caramelized onions, served with toasted bread and a generous layer of melted, gratinated cheese.

Raw button mushrooms thinly sliced, served as a salad with parmesan.

Snails served hot in their shells, stuffed with garlic and parsley butter. A French classic.

Large convivial board combining charcuterie, spreads, and hot and cold appetizers. Perfect for an aperitif.

Steamed cod fillet, served with boiled vegetables and a traditional garlic mayonnaise (aïoli).

Grilled sea bass fillet, served with a sauce of olive oil and fresh herbs, and zucchini.

Noble whole fish. The Meunière version is floured and cooked in lemon butter; the grilled version is lighter.

Fresh grilled sardines, served with a stew of summer vegetables (ratatouille).

Thick piece of cooked salmon, coated with a creamy sorrel sauce.

Breaded and fried veal cutlet, served with pasta in tomato sauce.

Raw beef, minced and seasoned to your liking. Served with homemade fries.

Tender beef fillet, a noble and lean cut, served with fries and a sauce of your choice.

Marinated and grilled beef, Thai style, served with a spicy sauce.

Angus beef ribeye, marbled and flavorful, served with fries and sauce.

Grilled lamb chops, served with green beans.

Pan-fried calf's liver accompanied by slices of grilled bacon and green beans.

Authentic "pulled with a string" andouillette, served with semi-salted butter mashed potatoes.

Breaded and crispy pig's trotters, served with béarnaise sauce and fries.

Young roast cockerel flavored with thyme, served with sautéed potatoes.

Homemade burger served with fries.

Veal ragout in a creamy white sauce, served with pilaf rice. A traditional dish.

Romaine salad, chicken, parmesan, and croutons coated with creamy Caesar sauce.

Variation of Caesar salad with marinated salmon instead of chicken.

Homemade ravioli, filling changes daily.

Herb omelette with fresh herbs, served with salad.

Ham and cheese omelette.

Truffle-flavored omelette, a luxurious egg dish.

Additional side dishes of your choice to accompany your meal.

Selection of seasonal aged cheeses.

Giant chocolate éclair, designed to be shared.

Warm apple pie served with a scoop of vanilla ice cream.

Moist cake soaked in rum, a house classic.

Creamy and airy chocolate mousse.

Floating island: poached meringue on crème anglaise, sprinkled with almonds.

Choux pastry filled with vanilla ice cream and topped with hot chocolate.

Vanilla dessert cream with a layer of crunchy caramelized sugar on top.

Mix of fresh cut fruits.

Gourmet coffee served with several small desserts (mignardises).

Glass of champagne served with an assortment of mignardises.

Lime sorbet drizzled with vodka.

Coffee or chocolate ice cream with whipped cream (Café/Chocolat Liégeois).

Assortment of artisanal Berthillon ice creams and sorbets.

Espresso or decaffeinated coffee.

Strong, large black coffee.

Coffee with cream.

Espresso coffee with milk foam.

Creamy hot chocolate.

Iced coffee or tea drink.

Coffee or chocolate topped with whipped cream.

Hot coffee-based cocktail with whiskey, sugar, and cream.

Herbal teas (Linden, Verbena, Mint).

Blue tea with sweet milky notes.

Japanese green tea grown near Mount Fuji.

Famous blend of black tea with fruity and floral notes.

Spring Darjeeling tea scented with bergamot.

Ceylon black tea with a round and full-bodied taste.

Cola sodas.

Orange or tonic sodas.

Small still or sparkling mineral water.

Large still or sparkling mineral water.

Freshly squeezed fruit juices made to order.

Quality bottled fruit juices.

Bottled fruit nectars.

Blend of pressed fruit juices.