Raw fish
To appreciate the quintessence of our products in their pure, unadulterated form.
- Natural sea bass carpaccio
- Sea bass carpaccio with yuzu
- Sea bass tartare with ginger and kui chai
- Royal sea bream carpaccio with finger lime (caviar lime)
- Sea bass fillets with citrus fruits
- Tuna with yuzu and jalapeños
- Royal sea bream ceviche
- Scallop carpaccio with Timut pepper
- Langoustine tails with citrus fruits
Starters
They open their travel diary to you…
- Grilled squid (plain, with garlic, or with Espelette chili pepper)
- Octopus
- Scottish salmon “like herring”
- Dressed crab (picked crab meat)
- Grilled razor clams, plain or with garlic
- Steamed Spanish rock mussels
- Grilled scallops with seaweed butter
- Homemade fish soup
Catch of the day
We invite you to appreciate the five culinary arts of preparing fish and shellfish: raw, grilled, plancha-grilled, steamed, and in suquet-style stew.
- Line-caught sea bass, royal sea bream
- John Dory, small turbot
- Grouper
- Line-caught sole, 500–600 g
- Scorpionfish
- Turbot steak
- Red mullet
- Homard breton
Our cuisine
Timeless classics or recipes inspired by cuisines from around the world, with a commitment to always respecting the unique flavor of each fish.
- Roast turbotin with sage and pancetta
- Sole meunière, plancha-grilled
- Line-caught sea bass with Taggiasca olives (for 2 people)
- Confit cod loin with saffron aioli
- Fish suquet (Catalan fish stew)
- Small red mullet bouillabaisse
- Turbot steak with hollandaise sauce
- Scorpionfish “Murtoli-style” (for 2 people)
- Roasted John Dory with confit shallots
- Normandy-style sole
- Steamed line-caught sea bass fillet with Kristal caviar
Shellfish and crustaceans
Precise, unadorned cuisine that allows the extraordinary flavors and textures of the sea to shine.
- Scallops with truffle crushed potatoes
- Breton lobster with aioli soufflé
- Grilled carabineros prawns
- Grilled Breton lobster with coral butter
- Grilled langoustines
- Langoustines with aioli soufflé