La Criée Nanterre

Small-sized oysters from the Marennes-Oléron region. They have a delicate, less fleshy texture with a balanced salty taste. Best enjoyed raw with a squeeze of lemon or shallot vinegar.

Medium-sized oysters, slightly fleshier than No. 4. Known for their refined marine flavor and smooth texture. Slurp directly from the shell.

Large oysters from Brittany. They offer a strong oceanic taste and a firm, substantial texture. Served on ice, usually eaten raw.

Premium special oysters known for their sweet, nutty finish and high meat content. The texture is crunchy and creamy. A gourmet choice for oyster lovers.

Whole lobster, served chilled on ice. The meat is sweet and firm. Crack the shell to extract the meat and dip in mayonnaise or butter.

Half a lobster served chilled. Perfect for a lighter portion of sweet, firm shellfish meat.

Norway lobsters (scampi/Dublin Bay prawns), smaller and sweeter than regular lobster. Peel the tail shell to eat the delicate pink meat.

Half a brown crab. Contains both white meat (flaky and sweet) and brown meat (rich and creamy). Served cold.

Cooked pink prawns served cold. Peel the shell and head before eating. Mild and sweet flavor.

Whelks (sea snails). They have a firm, chewy texture and a savory sea flavor. Extract from the shell using a small pick and dip in mayonnaise.

Dog cockles (clams). They have a firm texture and a sweet, almond-like flavor. Usually eaten raw on the half shell.

A fried seafood platter ideal for sharing. Includes fritters, spring rolls, tempura shrimp, and calamari. Served with sweet and sour sauce and wasabi mayo.

A rustic tuna spread made with flaked tuna and fat/seasoning. Creamy and savory. Spread it on the accompanying bread.

Fried calamari rings. Crispy batter on the outside, tender squid inside.

Caribbean-style shrimp fritters. Small, fluffy deep-fried balls containing chopped shrimp and spices.

Wild shrimp coated in a light, airy tempura batter and deep-fried. Crispy and not too oily.

Fried spring rolls filled with shrimp and crab. Crunchy wrapper with a savory seafood filling.

A traditional rich fish soup made from various pureed fish and vegetables. Smooth and savory. Often eaten with croutons, cheese, and rouille (garlic saffron mayonnaise).

Grilled sardines seasoned with high-quality Guérande sea salt. Rich, oily fish flavor with crispy skin.

A starter featuring crumbled crab and surimi (imitation crab) paired with creamy avocado. Light and fresh.

Herring fillets served in oil with boiled potatoes. A classic French bistro dish with a strong, pickled fish flavor.

Warm roasted goat cheese served on toast with mesclun salad and honey vinaigrette. A sweet and savory vegetarian starter.

Flank steak from Aberdeen Angus beef. A flavorful cut of meat with a distinct grain. Served with fries, salad, and your choice of shallot or pepper sauce.

Chicken fricassee (stewed chicken pieces) in a creamy mushroom sauce. Served with rice pilaf. Comforting and mild.

The daily special dish. Check the chalkboard for today's offering.

All-you-can-eat mussels prepared with grilled smoked bacon, garlic, browned butter, and parsley. A savory and smoky variation.

All-you-can-eat mussels cooked in a Thai-inspired green curry and coconut milk sauce with basil. Slightly spicy and creamy.

The classic mussel preparation with white wine, shallots, parsley, and butter. Fresh and aromatic.

Mussels cooked with white wine and shallots, finished with cream for a richer sauce.

Mussels served in a rich creamy sauce made with Roquefort blue cheese. Tangy and strong flavor.

Sea bream fillet served with a thyme vinaigrette and potato gratin. Mild white fish with aromatic seasoning.

Sea bream fillet served with melted leeks and steamed potatoes. A comforting and classic pairing.

Grilled tuna steak served rare (mi-cuit) with sauce vierge (oil, lemon, tomatoes) and ratatouille vegetables. Meaty texture.

Seared tuna steak marinated in soy sauce and ginger, served with seasonal vegetables. Asian-inspired flavors.

Cod steak served with a rich braised veal jus and mashed potatoes. A 'surf and turf' flavor profile.

Cod steak served with a creamy morel mushroom sauce and mashed potatoes. Elegant and earthy.

Salmon steak served with beurre blanc (white butter sauce) and rice pilaf. Rich and buttery.

Salmon steak with sorrel sauce (tangy herb sauce) and potato gratin.

Squid prepared Spanish-style (likely with tomato, garlic, paprika) served with rice pilaf.

Whole grilled sea bass served with beurre blanc sauce and ratatouille. Delicate white fish, watch for bones.

Sole fish, prepared either 'meunière' (floured and fried in butter) or grilled. Served with mashed potatoes.

Brittany scallops served with a porcini mushroom sauce and potato gratin. Sweet scallops with earthy sauce.

A varied seafood platter featuring shrimp avocado toast, tuna rillettes, fish pie (parmentière), tuna tartare, fries, and salad.

Fried calamari rings served with fries and tartar sauce.

Battered and fried fish fillet served with fries and tartar sauce. A British classic.

Burger made with organic bun, tempura haddock, tartar sauce, and salad. Served with fries.

Burger with organic bun, marinated seared tuna, avocado, carrots, and wasabi mayo. Served with fries.

Vegetarian dish featuring 'marine nuggets' made from rice and seaweed, served with seasonal vegetables.

A seafood platter ideal for one. Includes oysters, prawns, whelks, and dog cockles.

A varied platter with two types of oysters, half a crab, prawns, whelks, and dog cockles.

A substantial platter showcasing different oyster varieties, crab, langoustine, prawns, and shellfish.

A crustacean-focused platter with half a crab, half a lobster, langoustines, and prawns. No oysters.

The ultimate platter combining a wide selection of oysters with half a lobster, langoustine, prawns, and other shellfish.

Lunch menu available Mon-Sat. Choose between Main+Dessert or Main+Drink.

A set menu offering a choice of starter, main, and dessert from a specific selection.

Fixed price menu offering two courses: either Starter+Main or Main+Dessert.

French toast made with brioche, served with salted caramel sauce and vanilla ice cream. Warm and sweet.

Dark chocolate molten cake with a runny center. Served with vanilla ice cream.

A yeast cake soaked in rum syrup. Served with sweetened whipped cream. Boozy and moist.

Rich vanilla custard base topped with a layer of hardened caramelized sugar. Crack the top to eat.

Choux pastry puffs filled with vanilla ice cream and covered in hot chocolate sauce and whipped cream.

Espresso served with four small miniature desserts. Perfect for trying a bit of everything.

Finely chopped fresh pineapple served with lemon sorbet. Refreshing and fruity.

Baked fruit dessert with mango and pineapple topped with a crumbly pastry crust. Served with vanilla ice cream.

Two scoops of ice cream or sorbet. Choose from available flavors.

Three scoops of ice cream or sorbet. Choose from available flavors.

Ice cream sundae with salted caramel and vanilla ice cream, caramel sauce, and whipped cream.

Tropical sundae with mango and pineapple sorbets, rum-raisin ice cream, fruit coulis, and whipped cream.

Sundae featuring chestnut cream, vanilla ice cream, mascarpone whipped cream, and meringue.