Restaurant Marty

A comprehensive seafood platter featuring lobster, langoustines, shrimp, and a variety of premium oysters and shellfish. Offers a mix of sweet, savory, and briny flavors with varying textures from tender to chewy. Intended for sharing, typically served cold on ice.

A platter focused on crustaceans like lobster, crab, and langoustines. The meat is sweet and firm, served chilled. Requires some shelling to enjoy the meat inside.

The restaurant's signature luxury seafood tower featuring whole lobster, crab, and a large assortment of prawns, whelks, clams, and premium oysters. A feast of fresh ocean flavors ranging from sweet shellfish to briny oysters.

Small-sized oysters from the Marennes-Oléron region. Known for their balanced salty and sweet flavor with a delicate texture. Slurp directly from the shell.

Medium-sized oysters with a refined taste and firm flesh. Less fleshy than special oysters, offering a pure ocean flavor. Enjoy raw with lemon.

Large oysters from Normandy, known for their abundant flesh and sweet, nutty aftertaste. Rich and creamy texture. Best eaten raw to appreciate the complex flavor profile.

Premium oysters renowned for their plump, crunchy flesh and lingering hazelnut sweetness. Often considered among the best oysters in the world. Served on ice.

Flat oysters from Brittany with a distinctively crisp texture and slight metallic finish. The flavor is intense and iodine-rich. A classic French delicacy.

Dog cockles, also known as 'sea almonds'. They have a firm, chewy texture and a sweet, briny taste. Can be eaten raw or lightly cooked.

Sea snails served in their spiral shells. The meat is firm and chewy with a savory, oceanic flavor. Use a small pick to extract the meat and dip in mayonnaise.

Small, greyish-brown shrimp with a strong, distinct flavor. Often eaten whole or peeled by hand. Savory and salty.

Large prawns from Madagascar known for their firm texture and sweet taste. Vibrant pink color when cooked. Peel the shell to eat the meat.

A whole crab served in the shell. Requires cracking the legs and body to access the sweet, flaky white meat and rich brown meat. Tools are provided.

European lobster known for its tender, white meat and delicate sweet flavor. Served split in half or whole. Eat the meat from the tail and claws.

Slender, orange-pink crustaceans resembling small lobsters. The tail meat is sweet and delicate, considered a delicacy. Peel the tail to enjoy.

A prix fixe lunch menu offering a main course, a drink (wine or water), and a coffee with a small cake. A convenient way to enjoy a complete French meal.