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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
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Un grand merci à l’équipe de ce restaurant pour son accueil et la qualité de ses plats, nous reviendrons avec plaisir !
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