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Establishment in Paris offering shellfish platters, fish, stuffed oysters and desserts.
A loyal team surrounds Alain Bunel, the Patron boss, which has existed since 1989. Whether the month is combined or odd, it does not matter, there is a wide choice of oysters, of course from Marenne-Oléron, Brittany and Ireland, which can be accompanied by sea urchins, bulots, shrimp, clams, periwinkles and langoustines. A word about Francisco Pirès, the master peel: it accumulates rewards in major international competitions, and gives a very special - and visible - care to the laying of the trays and preparation of the shells. For the rest, and without surprise, fish are in honour, such as haddock, burbot, Saint-Pierre, mullet or royale. In entry, we enjoyed the Norwegian smoked salmon base and American salmon eggs, but stuffed oysters (butter, garlic, parsley) are not bad either. In a flat, the melting of garlic groves and the supions to the Provençal are a delight. Fine pie and burnt cream are home-made enough to be stressed.
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Members' reviews on L'HUÎTRIER
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Ce restaurant ne déçoit jamais, sans parler du service qui est excellent.
Foncez !!
(Avis d'origine)
I must express my serious concerns about this place. The evening was marred by an alarming seating arrangement: tables were placed so closely that my girlfriend was literally stuck and couldn’t get out without assistance. This isn’t just a matter of discomfort; it’s a potential fire hazard that could endanger the lives of patrons. A restaurant’s first duty should be the safety and well-being of its guests, and on this occasion, I’m afraid they fell short of even the most basic standards. Immediate attention to this issue is imperative to ensure the safety and comfort of all diners.
(Avis d'origine)
相当不错的海鲜拼盘，连续去了两天 ：）