Vin & Marée Voltaire Nation

Plump and firm oysters with a characteristic nutty flavor. Crunchy texture. Enjoy raw, plain, or with a squeeze of lemon.

Fine oysters, briny and not very plump. Pronounced marine flavor. To be enjoyed fresh on ice.

Prestige oysters, renowned for their generous flesh and lingering sweet-salty taste. Crunchy and melting texture.

Very flavorful small shrimp, served whole. Distinctive and slightly briny taste. Usually eaten with fingers, by peeling the tail.

Sea snails cooked in broth. Firm and rubbery flesh, marine taste. Eaten cold with mayonnaise.

Large cooked shrimp, served cold. Firm, juicy, and sweet flesh. To be peeled and dipped in sauce.

Half cooked spider crab served cold. White, delicate, and shredded meat, rich in flavor. Requires the use of a cracker and fork to extract the meat.

Whole crab served cold. Abundant meat in the claws and body. A classic of seafood platters.

Half cooked lobster served cold. White, firm, and slightly sweet flesh. Refined dish to be enjoyed with mayonnaise.

Complete menu offering a wide choice from the à la carte dishes. Ideal for discovering the restaurant's cuisine. Includes drinks and coffee in the all-inclusive package.

Assortment of 12 oysters of three different varieties. Allows comparison of textures and flavors from different terroirs.

Individual large seafood platter including lobster, shrimp, and a selection of oysters. Luxurious and generous meal.

Varied seafood platter with crab, shrimp, and oysters. A balanced option for crustacean lovers.

Lunch menu offering a selection of classic seafood bistro dishes. Attractive value for money for lunch.

Menu adapted for children with a main course, an ice cream, and a drink.

Small whole fried fish, crispy and golden. Served with a mayonnaise sauce with herbs and capers. Eaten whole with fingers.

Spicy cod fritters, a specialty from the Antilles. Soft inside and crispy outside.

Rich and creamy soup made with various rockfish. Served hot with rouille (garlic sauce) and croutons.

Breaded and fried king prawns, served with a spicy yogurt sauce. Combination of crispy textures and Indian flavors.

Raw salmon cubes marinated with herbs and avocado. Fresh and light.

Slices of homemade smoked salmon, served with small thick pancakes (blinis) and a lemon-flavored crème fraîche.

Six medium-sized oysters, plump and briny. Served on ice.

Generous portion of organic pink shrimp, served cold to be peeled.

Selection of various starters served on a large platter in the center of the table. Convivial and ideal for tasting everything.

Traditional dish from the South of France. Dried cod emulsified with olive oil and milk to create a creamy puree. Served hot.

Vegetarian plate composed of simply cooked seasonal vegetables to preserve their flavor, accompanied by lentils.

Mussels cooked in a pot in their own juice, served with homemade fries and a flavored signature butter.

Marine variation of Alsatian choucroute. Fermented cabbage served with an assortment of fish and seafood instead of charcuterie.

Grilled sea bass fillet on a hot plate (plancha). White and delicate flesh, enhanced by an herb butter.

Raw salmon, chopped and seasoned, served with spicy wasabi pearls and small roasted potatoes.

Scallops seared briefly. Tender and sweet flesh, served with black whole rice.

Poultry ragout in a creamy white sauce with mushrooms and small onions. A French cuisine classic.

Beef cut chosen by the butcher, grilled and served with a peppery sauce and potatoes.

Baked custard tart, flavored with high-quality vanilla. Dense and melting texture.

Fresh mango cubes marinated in a spiced syrup. Fresh and fruity dessert.

Warm molten chocolate cake served with a scoop of cold vanilla ice cream. Contrast of temperatures and textures.

Airy and light meringue-based dessert, flavored with orange liqueur. To be eaten quickly before it deflates.

Leavened cake soaked in rum syrup. Moist and alcoholic.

Ice cream or sorbet scoops of your choice. Artisanal production.

Organic strawberry sorbet, refreshing and fruity.

Cocktail based on Champagne and cassis cream.

Classic French aperitif cocktail mixing white wine and cassis cream.

Glass of sparkling wine from the Champagne region.

Aperitif based on Bordeaux wine and fruit liqueurs.

Refreshing cocktail mixing Lillet and tonic water.

Bitter and sparkling Venetian cocktail based on Prosecco and fruit liqueur (Aperol or Campari).

Ingredients for cocktails.

Classic aperitif cocktail based on Campari, red vermouth, and sparkling water.

Scottish Single Malt Whisky.

American whiskey from Tennessee.

Blended Scotch Whisky.

Classic spirits.

Pastis de Marseille, anise-flavored aperitif.

Bitter aperitif based on gentian.

Portuguese fortified wine, sweet and rich.

White wine from Languedoc.

Chardonnay from the South of France.

White wine from the Loire Valley.

White wine from Argentina.

White wine from Provence.

Chenin blanc from South Africa.

Aromatic white wine from the Pays d'Oc.

Sauvignon from Burgundy.

White wine from Alsace.

Dry and briny white wine from the Loire, ideal with seafood.

Great white wine from Burgundy, mineral and dry.

Red wine from Languedoc.

Italian red wine from Abruzzo.

Red wine from the South of France.

Red wine from the Loire, made from Cabernet Franc.

Red wine from Beaujolais, fruity and light.

Red wine from Bordeaux.

Brut Champagne.

Renowned brand Champagne, rich and full-bodied.

Nature Champagne, very dry and pure.

Large bottle of Champagne.

Aged rum from the Philippines, smooth and vanilla-scented.

Light blonde draft beer.

Organic espresso coffee.

Still or sparkling mineral water.