You are invited to discover the first French seafood restaurant where guests can compose their own selection of fresh food from a choice of more than 30 varieties of shellfish and crustaceans served raw or cooked. Production dates, expiration, and traceability of each shell tags are included in the bill so guests know how fresh the food is.
HOW TO RESERVE - Please read carefully
STEP 1. Select your preferred Passport Gourmet Tasting:
Menu Option 1
• Saint Vaast #3 Normandy - brine and nutty taste.
• Utah Beach #2 Normandy - nutty aroma and soft, sweet and crunchy with a white pearly flesh.
• 3 Longe Normandie Normandy
• 2 Fine de Claire #4 Charente-Maritime - scent of forest, pines, grass, and seaweed.
• Belon #2 Brittany - hazelnut flavor with slight bitterness
• Belon Plate #3 Brittany
• Cancale #3 Brittany
Tasting Menu Option 2
• Explorer Plate
1 Cockle, 1 salt water clam, 1 fresh water clam, 1 whelk, 1 sea snail, 1 cuttle fish, 1 grey prawn, 1 pink prawn, 1 oyster Fine n°4.
• 1/2 Spider Crab
• Clams in Cream Sauce
• Risoto in Squid Ink
Each option will be served with a glass of white wine.
STEP 2. PAY A DEPOSIT NOW - Check availability/amount =>
Option 1 13€pp / Option 2 16€pp
STEP 3. PAY THE BALANCE TO YOUR HOST
Option 1 26 €pp / Option 2 39€pp
Presentation in English
Your waiter will introduce you to the Oyster world in English and you will learn about:
• Farming oysters for quality, size, and taste.
• How to eat oysters
• Basic oyster pairing rules.
• Difference between oysters from Brittany, Normandy, and Charente Maritime.
France has a rich oyster culture with over 40 different types of oysters from 5 regions. You will taste oysters from Brittany Normandy and Charente Maritime. Depending on its size, it takes 3 to 4 years to obtain a good quality Oyster. French oyster farming is generally focused the rare flat Oysters (Belon) and hollow Oysters. Several phenomena affect the quality, which include water temperature, salinity and oxygenation, wind and rain.