Girafe Restaurant

Premium French oysters from Charente Maritime known for their balanced flavor. These are medium-sized (No. 3) with a delicate, mild taste. Enjoy them raw with a squeeze of lemon or mignonette sauce.

High-quality oysters from Brittany, France. Slightly smaller (No. 4), they offer a distinct nutty flavor profile. Served fresh on the half shell.

Larger (No. 2) special oysters from Normandy. Known for their fleshy texture and rich, savory taste. Best eaten raw to appreciate their ocean freshness.

Small, delicate oysters (No. 5) from Brittany. They feature a pronounced salty, briny flavor characteristic of the region. A classic choice for seafood lovers.

Oscietra caviar, prized for its firm grains and nutty flavor. Served with warm blinis and rich Isigny cream. Enjoy by spreading the cream on a blini and topping with a small spoonful of caviar.

A larger serving of Oscietra caviar. The eggs vary from dark brown to golden and have a rich sea flavor. Complemented by traditional homemade blinis and French cream.

Beluga caviar, the most exclusive variety with large, soft grains and a buttery texture. Served with blinis and Isigny cream. A luxurious delicacy to be savored slowly.

A generous portion of Beluga caviar, known for its large pearly grains and smooth, complex flavor. Accompanied by homemade blinis and thick cream from Isigny.

Six premium organic shrimps, served chilled. Sweet and firm meat. Peel the shell and dip in the provided sauce.

Also known as langoustines or scampi, these are slender, orange-pink crustaceans. The meat is sweet and delicate, similar to lobster but finer. Served in the shell.

Sea snails cooked in aromatic broth and served cold in their spiral shells. The texture is chewy and meaty. Use a small pick to extract the meat and dip in mayonnaise or vinegar.

Half of a European blue lobster, prized for its firm texture and intense flavor. Served chilled on the shell. Enjoy the rich claw and tail meat.

Large crab claws served cracked for easier eating. The meat is flaky, sweet, and white. Dip in the accompanying sauce.

Claws from the giant King Crab. Known for large pieces of succulent, sweet meat with a firm texture. A premium seafood delicacy.

A curated assortment of raw and cold seafood. Includes oysters, shrimp, langoustines, and sea snails. A perfect introduction to fresh shellfish.

A large platter focusing exclusively on oysters. Contains 18 selected pieces. Ideal for sharing among oyster lovers.

A luxurious platter featuring half a blue lobster alongside a variety of premium crustaceans like langoustines and crab claws. Served chilled on ice.

An extravagant tower of seafood for two. Includes a whole blue lobster, 18 oysters, and a full range of shellfish. The ultimate cold seafood experience.

The signature seafood tower accompanied by two glasses of champagne. Features the most comprehensive selection of shellfish including lobster, crab, and oysters. Caviar can be added for an additional charge.

Fresh raw tuna chopped and seasoned as a tartare. Paired with creamy avocado and spicy jalapeños for a kick. Light and refreshing.

Red prawns served raw to highlight their natural sweetness. Dressed simply with lemon olive oil and salt. The texture is creamy and melting.

Thin slices of raw yellowtail fish served sashimi-style. Topped with warm sesame oil and tangy ponzu citrus sauce. A fusion of temperatures and flavors.

Raw sea bream marinated in citrus juice (ceviche style). Combined with coconut milk and passion fruit for a tropical, sweet-and-sour flavor profile.

Finely chopped raw sea bass mixed with rich cream from Isigny and bright citrus notes. Creamy yet refreshing.

Very thinly sliced raw scallops served as carpaccio. Garnished with aromatic black truffle. The scallops are sweet and tender.

A selection of various raw fish dishes, ideal for sharing. Offers a variety of flavors and textures from the raw menu.

Codfish fritters (accras), crispy on the outside and soft inside. Served with spicy dipping sauces. A savory and popular starter.

Large prawns sautéed in olive oil with fresh basil and tender baby spinach. A light, Mediterranean-style warm appetizer.

Langoustine ravioli served in a flavorful broth with mushrooms. The pasta parcels are filled with sweet shellfish meat.

Tender squid sautéed with olive oil, tomatoes, spinach, and spicy chorizo sausage. A dish with rich flavors and a hint of smokiness.

A traditional rich fish soup made from rockfish. Served with crab meat, crispy bread, and rouille (a garlic-saffron mayonnaise) to stir into the soup.

King crab meat salad served with crisp sucrose lettuce, creamy avocado, and refreshing cucumber. A light and elegant starter.

A salad featuring artichokes, mixed greens, shavings of aged Parmesan cheese, and black truffle. Savory and earthy flavors.

Salmon smoked over beech wood, offering a delicate smoky taste. Served with soft blinis and thick Isigny cream.

Cooked salmon served in a warm ceviche style, likely with a tangy broth. Accompanied by quinoa. A healthy and flavorful main course.

Tuna seared briefly on the outside (tataki) and raw inside. Crusted with seaweed and sesame. Served with a grilled avocado salad.

Grilled octopus tentacle, tender with a charred exterior. Served with peas, lettuce, smoked bacon, and spring onions for a savory, hearty dish.

Roasted cod fillet served with clams and salicornia (sea beans) in a marinière sauce (white wine and shallots). A classic seafood main.

Lobster served with linguine pasta in a tomato and herb sauce. A rich and indulgent pasta dish.

Sole fish, typically Dover Sole. 'Meunière' means pan-fried in butter and lemon. 'Dry' means grilled or cooked without sauce. Price varies by market (PM).

A vegetarian main dish featuring roasted eggplant. Served with Mediterranean garnishes like olives, tomatoes, and both white and green asparagus.

Vegetarian pasta dish. Linguine tossed with Parmesan cheese and aromatic truffles. Simple but luxurious.

Daily selection of fresh whole fish such as Turbot, Sea Bass, or John Dory. You can choose the cooking style (Roasted, Grilled, Meunière, or Salt Crust) and sauce. Price depends on the fish and weight.

Roasted chicken served with crispy potatoes. A comforting, classic poultry dish.

Beef fillet steak served with caramelized shallots and rich Béarnaise sauce. A tender cut of meat.

A large cut of premium Simmental beef from Germany, designed to be shared by two people. Simmental beef is known for good marbling and flavor. Likely grilled or roasted.

Salad featuring warm grilled avocado.

Green beans, likely steamed or sautéed.

Classic fried potato strips.

Fresh tomato salad.

Creamy mashed potatoes.

Fresh spinach leaves served as a salad.

Side portion of pasta with truffles.

A dessert focusing entirely on vanilla flavors. Likely a combination of vanilla cream, cake, or ice cream components.

Classic lemon tart with a tangy lemon curd filling topped with sweet, fluffy meringue.

Meringue-based dessert with a crisp crust and soft inside. Topped with fresh pineapple, coconut, and cream cheese.

A tart combining apples with vanilla and the nutty, earthy flavor of buckwheat.

A fresh selection of sliced exotic fruits.

An elongated pastry combining chocolate and pistachio flavors. Rich and nutty.

Freshly churned vanilla ice cream to share. Served with indulgent toppings like caramelized nuts, fruits, and sauces.