Restaurant L'Huîtrier

Fresh salmon prepared in a marinade, often with lemon, oil, and herbs. Tender and melting texture.

Thin slices of raw sea bass, seasoned with olive oil and lemon juice. A light and refreshing dish.

Slices of Norwegian salmon smoked over wood. Rich and smoky flavor, silky texture.

Large salmon roe, bursting in the mouth with an iodized flavor. Usually served with blinis or toast.

Creamy specialty made from fish roe (often cod), emulsified with oil and bread. Salty and smooth taste.

Raw tuna cut into small cubes, seasoned with spices and herbs. Fresh and flavorful.

Mixed salad with cooked pink shrimp. Fresh and light.

Gourmet salad with pieces of blue Breton lobster, renowned for its fine and delicate flesh.

Salad with marinated anchovy fillets in vinegar or lemon. Tangy and salty taste.

Stuffed shellfish (often garlic and parsley butter) and gratinated in the oven.

Pan-seared cod fillet. Flaky white flesh and delicate taste.

Pan-seared tuna steak. Served plain or with a pepper sauce.

Large pan-seared prawns, often with garlic and parsley. Firm and flavorful flesh.

Whole sole floured and cooked in butter, served with lemon and parsley. A French cuisine classic.

Assortment of three fish or seafood depending on availability.

Pan-seared langoustines. Sweet and delicate flesh.

Whole Breton lobster roasted in the oven or in a pot. Dense and fragrant flesh.

Grilled sea bream, fish with white and tender flesh. Delicate flavor.

Calamari cooked with tomatoes, garlic, and olive oil.

Bouchot mussels (small and fleshy) served with fries.

Smoked haddock poached in milk or water. Characteristic smoky taste.

Breaded and fried fish served with fries. A popular and crispy dish.

Breton hollow oysters from the Legris house. Iodized and fleshy.

Breton flat oysters (Belon). Characteristic nutty flavor and firm texture.

Oysters matured in 'claires' (clay ponds). Fine flesh and balanced flavor.

Small oysters from the Gillardeau house, known for their abundant flesh and sweet taste.

Medium-sized oysters, fleshy and crunchy with a long finish.

Large, very fleshy oysters, for those who enjoy a chewy texture.

Irish oysters known for their sweetness and nutty flavor.

Very large flat oysters, rare and appreciated for their distinctive taste.

Large fleshy mussels, served cold or warm, often with a vinaigrette.

Sea snails cooked in broth. Firm flesh to be enjoyed with mayonnaise.

Small black sea snails. Eaten with a pick, very iodized taste.

Small shrimp with a distinctive taste, very popular as an appetizer.

Large, firm, and flavorful prawns, originating from Madagascar.

Shellfish with firm and crunchy flesh, eaten raw.

Cooked langoustines served cold with homemade mayonnaise.

Fresh langoustines caught locally in Concarneau.

Cooked whole crabs, served with crackers. Spider crabs have fine flesh, brown crabs are fleshier.

Individual platter including half a crab and oysters.

Seafood platter combining crab and langoustines.

Large seafood platter to share, including a selection of oysters, whelks, and prawns.

Traditional Breton pastry made with demi-sel butter, shortbread-like and crumbly texture.

Breton specialty made from bread dough, lots of butter and sugar, caramelized in the oven.

Artisanal ice creams and sorbets from the famous Parisian house Berthillon.