Main Dish

5 clams • 5 whelks • 3 large prawns from Madagascar 5 oysters n°3 from Blainville • 2 langoustines • lemon mayonnaise with Espelette pepper

Selection of 6 langoustines size 10/15 (served with Espelette pepper mayonnaise)

8 whelks • 8 pink prawns • 3 large prawns from Madagascar 3 clams • 5 oysters n°3 from Blainville 2 langoustines • 30 g grey prawns • 1 half-crab

8 whelks • 8 pink prawns • 3 large prawns from Madagascar 3 clams • 5 oysters n°3 from Blainville 2 langoustines • 30 g grey prawns • 1 half BLUE lobster (330g)

Charcuterie from the Basque Country, Chorizo, dry sausage coppa, lomo,(Artisanal cured meats by Thierry Pardon) Duck foie gras, smoked salmon (Label Rouge certified)

Avocado puree, feta, aspergus, sauteed baby gem lettuce, confit tomatoes, lemon cream, homemade fries

Salmon roll with smoked salmon, seaweed butter, baby gem lettuce, trout roe, lemon cream, homemade fries