Marius et Janette

Fresh sea urchin served in its shell. Creamy and iodized texture, intense marine flavor. Usually eaten with a spoon or with bread.

Large pink shrimp known for their firm and fragrant flesh. Served cold, to be peeled. Delicate and sweet taste.

Langoustines fried in a light batter. Crispy on the outside and tender on the inside. Served hot, often with tartar sauce or lemon.

Thin slices of raw salmon marinated with basil. Melting texture and fresh taste enhanced by the aromatic herb.

Raw mackerel cubes seasoned with dill and pink peppercorns. Fish with a pronounced taste, balanced by the freshness of dill and the mild heat of pepper.

Mixture of raw sea bass and salmon cut into cubes. Combination of two textures and flavors, one soft and fatty, the other firmer and leaner.

Rich and velvety soup made from various rockfish and vegetables. Concentrated marine flavor, often served with rouille and croutons.

Small shellfish quickly sautéed in a pan with thyme. Tender, iodized flesh flavored with the herb.

Black wild mushrooms sautéed with garlic and parsley. Woody taste and pleasant texture, enhanced by garlic.

Fried spring rolls filled with langoustines and mushrooms. Crispy and flavorful, served with a dipping sauce.

Mixed salad of artichoke hearts, rich foie gras, and truffle slivers. A luxurious starter blending vegetal freshness and creaminess.

Fresh salad garnished with pieces of Breton lobster. Firm and sweet flesh, served with vinaigrette.

Long pasta served with clams and their cooking juices. Flavorful dish with marine notes.

Whole breaded and fried whiting, deboned before cooking. Delicate white flesh with a golden crust, served with maître d'hôtel butter.

Pan-seared scallops with cooked endives. The sweetness of the scallops contrasts with the slight bitterness of the endives.

Grilled white fish fillet, served with artichokes. A light and refined dish.

Long pasta served with Breton lobster. A luxurious dish combining the richness of the crustacean with pasta in sauce.

Noble flatfish with fine and firm flesh. Prepared either floured and pan-fried in butter (meunière) or simply grilled.

Whole sea bass (Loup) served for several people. Baked in a salt crust to retain moisture or grilled for crispy skin.

Weekday lunch menu including two courses, wine, water, and coffee. A complete package to discover the chef's cuisine.

Marbled and flavorful beef steak, grilled to your liking. Black Angus meat is renowned for its tenderness.

Rich vanilla custard dessert covered with a layer of crunchy caramelized sugar. Contrast of hot-cold and creamy-crunchy textures.

Light and airy cake with intense dark chocolate, served warm. Accompanied by a scoop of vanilla ice cream for freshness.

Fruity version of the soufflé, with raspberry. Served with a sorbet of the same fruit to enhance the tart flavor.

Pastry made of layers of crispy puff pastry and vanilla cream, topped with salted butter caramel.

Frozen dessert based on meringue, whipped cream or vanilla ice cream, and red fruits. Fresh, sweet, and crunchy.

Selection of homemade ice creams (cream-based) and sorbets (fruit-based). Refreshing at the end of the meal.

Norman oysters, fleshy and sweet with a nutty flavor. Served raw on ice.

Flat oysters (Belons), known for their unique iodized and metallic taste and firm texture.

Classic Breton oysters, iodized and bracing. Medium size.

Marennes oysters, less fleshy than specials, with a balanced marine taste.

Small, very delicate oysters. Ideal for an aperitif.

Large, fleshy Marennes-Oléron oysters. Refined taste and consistent texture.

Shellfish with thick, ribbed shells. Firm and crunchy flesh with a very iodized taste. Eaten raw.

Shellfish with tender and fine flesh. Sweet and marine flavor, eaten raw.

Wild pink shrimp served whole. To be peeled yourself, fine and flavorful flesh.

Shellfish with white and delicate flesh, simply steamed to preserve their sweet taste.

Whole Breton blue lobster, steamed. Dense and refined flesh, served cold or warm.

Small black sea snails. Eaten with a pick, firm texture and marine taste.

Large sea snails with muscular flesh. Cooked in an aromatic broth, served cold with mayonnaise.

Individual assortment of seafood including oysters, prepared fish, and various shellfish. Ideal for one person.

Large assorted seafood platter (oysters, crustaceans, shellfish) served on ice. Designed for sharing.