Restaurant Le Trouville

Assortment of assorted fresh seafood. Includes shrimp, oysters, and various shellfish served cold.

Red crustacean platter for one person. Selection of lobster, shrimp, langoustines, and brown crab.

Large seafood platter including a variety of oysters, shellfish, and crustaceans. Ideal for discovering ocean flavors.

The most complete seafood platter for two people. An abundance of fresh shellfish and crustaceans.

Homemade foie gras terrine. Creamy texture and rich flavor, served with toasted bread.

Fried or grilled calamari. Tender and flavorful, often served with lemon.

Rich soup made from various fish and vegetables. Traditionally served with garlic sauce, toasted bread, and cheese.

Mussels baked with parsley and garlic butter. Flavorful and aromatic.

Creamy burrata heart served with tomatoes. A fresh and milky starter.

Creamy burrata heart flavored with truffle. A luxurious and aromatic version.

Tuna lightly seared on the outside and raw inside. Finely sliced and seasoned.

Bistro classic: hard-boiled eggs served with a creamy homemade mayonnaise.

Runny yolk egg served on a sautéed mushroom mix. Savory and comforting.

Warm goat cheese in a crispy shell, drizzled with honey. Sweet and savory mix.

Salmon cured in salt, sugar, and dill. Served with small thick pancakes (blinis).

Long shells cooked with garlic and parsley. Delicate sea flavor enhanced by herbs.

Grilled marbled beef cut, seasoned with fleur de sel. Served with fries.

Tender veal pieces simmered in a creamy sauce.

Breaded and fried chicken breast for a golden and crispy crust.

Raw minced beef, seasoned, or briefly pan-seared as per your choice.

Beef cut selected by the chef for its tenderness and flavor.

Traditional beef stew simmered in red wine with vegetables.

Imposing piece of beef to share, grilled, served with two side dishes.

Extra portion of your choice of side dish.

Additional sauce to accompany the meat.

Diced raw tuna mixed with avocado, with a crunchy sesame topping.

Mussels cooked in a white wine, shallot, and parsley broth. Served with fries.

Mussels prepared with a creamy sauce. Served with fries.

Grilled white fish, served with spinach, rice, and an olive oil and herb sauce.

Steamed salmon fillet, served with seasonal squash.

Breaded and fried fish served with fries and tartar sauce.

Whole sole cooked with butter and lemon. A refined French classic.

Half lobster au gratin with a rich sauce (béchamel, cheese, mustard). Served with fries.

Extra portion of your choice of side dish.

Large shrimp coated in a light batter and fried.

Grilled Japanese dumplings filled with vegetables.

Creamy preparation based on fish roe, flavored with truffle. For spreading.

Smoked and spiced beef slices, served with vinegar condiments.

Assortment of seafood specialties to share: salmon, tarama, rillettes, and blinis.

Quality sardines preserved in oil, served with bread.

Fibrous and rich seafood or fish spread.

Slices of dry sausage, a French aperitif classic.

Truffle flavored dry sausage.

Warm and melting Camembert cheese, with walnuts and honey.

Selection of five assorted French cheeses (soft, blue, goat).

Classic composed salad with breaded chicken, parmesan, and creamy Caesar dressing.

Caesar salad variation with fried shrimp (tempura) instead of chicken.

Salad with warm goat cheese toasts, dried fruits, and raw vegetables.

Complete and original salad combining vegetables, legumes, and grilled squid.

Large salad from the South of France with tuna, anchovies, vegetables, and hard-boiled eggs.

Short tubular pasta served with a truffle sauce.

Long pasta with a spicy tomato sauce.

Long pasta served with a mix of fresh seafood.

Add lobster meat to your pasta dish.

Hot ham and cheese sandwich au gratin. The 'Madame' is topped with a fried egg.

Refined version of croque-monsieur with truffle.

Simple three-egg omelette, served runny or well-done.

Creamy scrambled eggs with marinated salmon.

Large tartine topped with fresh and healthy ingredients.

Large tartine topped with salmon and cream cheese.

Set menu including a portion of mussels marinière and a drink.

Set menu including a portion of creamy mussels and a drink.

Tasting menu of two dozen small oysters with a drink.

Simple espresso, with a drop of milk (hazelnut), decaffeinated, or with water.

Large coffee with milk or double espresso.

Hot cocoa and milk drink.

Espresso topped with milk foam.

Selection of classic teas and infusions.

Sweet and tart pie with lemon cream and meringue.

Poached meringue whites served on vanilla custard.

Vanilla cream dessert topped with a layer of crunchy caramelized sugar.

Caramelized upside-down apple tart, served warm with fresh cream.

Coffee served with an assortment of small desserts (mignardises).

Chocolate lava cake.

Cream cheese cake on a biscuit base.

Slice of brioche bread dipped in an egg-milk mixture, pan-fried and served with caramel.

French toast served with chocolate-hazelnut spread.

Selection of aged cheeses.

Thin crêpe served simply with butter and sugar.

Crêpe with chocolate-hazelnut spread.

Crêpe with fruit jam.

Crêpe with chestnut purée.

Crêpe flavored with orange liqueur.

Coffee and vanilla ice cream sundae, drizzled with coffee.

Chocolate and vanilla ice cream sundae, drizzled with chocolate sauce.

Lemon sorbet with vodka.

Choice of artisanal ice creams or fruity sorbets.

Fruity and light Beaujolais red wine.

Fresh and aromatic white wine from the South-West of France.

Light and sunny rosé wine from Provence.

Classic lager beer on tap.

Popular French wheat beer, light and refreshing.

Wheat beer with notes of citrus and coriander.

Fresh and herbaceous cocktail based on gin.

Classic Cuban cocktail, fresh and minty.

Refreshing non-alcoholic cocktail with vegetal and fruity flavors.

Complete meal package for children including main course, dessert, and drink.