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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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Nous avons aussi goûté la soupe de poissons maison (délicieuse !) et en dessert une tarte aux pommes et des crêpes au chocolat.
Nous recommandons ce restaurant pour la qualité des produits et de la cuisine.