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Oysters from Normandy n°3

huitres de Normandie n°3

Oysters from the Normandy region of France, specifically the number 3 size, which indicates a certain size and maturity. Oysters are typically served raw and are known for their briny, oceanic flavor.

Seafood Platter (3 oysters, whelks, periwinkles, almonds, pink shrimp, langoustine)

Assiette de fruits de mer (3 huitres, bulots, bigorneaux, amandes, crevettes roses, langoust

A seafood platter featuring a variety of shellfish, including oysters, whelks, periwinkles, almonds (likely referring to small clams or cockles), pink shrimp, and langoustine. It's a selection of fresh seafood, often served chilled with lemon or other sauces.

Homemade foie gras terrine with fig jam (Supplement 8€)

Terrine de foie gras maison et sa confiture de figues (Supp 8€)

A homemade terrine of foie gras (duck or goose liver), served with fig jam. Foie gras is a rich and decadent French delicacy, often enjoyed as an appetizer or starter. The supplement indicates an additional charge of 8 euros.

€ 8

12 snails from the Pré d'Auge farm in Trouville sur mer

12 escargots de la ferme du pré d'auge à Trouville sur mer

12 snails sourced from the Pré d'Auge farm, prepared in the style of Trouville-sur-Mer, a coastal town in Normandy. Escargots are typically cooked with garlic butter and herbs.

Salmon Gravlax with beetroot and blueberry flavors

Gravlax de Saumon aux saveurs de betteraves et myrtilles

Salmon gravlax is a Nordic dish where salmon is cured with salt, sugar, and dill. This version is flavored with beetroot and blueberries, adding a unique twist to the traditional recipe.

Veal sweetbreads fricassee with port wine & seasonal mushrooms

Fricassée de ris de veau au porto & champignons de saison

A fricassee of veal sweetbreads (thymus gland) cooked with port wine and seasonal mushrooms. Fricassee is a French cooking method where meat is lightly sautéed and then stewed in a sauce.

Scallop Carpaccio with exotic flavors and creamy avocado

Carpaccio de St-Jacques aux saveurs exotiques et son crémeux d'avocat

Thinly sliced raw scallops (carpaccio) seasoned with exotic flavors and served with a creamy avocado sauce. Carpaccio is an Italian preparation method, and the dish combines the freshness of seafood with tropical and creamy elements.

Beef Fillet with green peppercorn sauce

Filet de Bœuf à la sauce poivre vert

A beef fillet served with a green peppercorn sauce. This is a classic French dish, where the tender beef is complemented by the spicy and aromatic peppercorn sauce.

Veal kidneys in the Normandy style

Rognons de veau à la normande

Veal kidneys prepared in the Normandy style, which typically involves cooking with cream, apples, and Calvados (apple brandy). It's a rich and flavorful dish.

Scallops, celery puree, saffron cream & tarragon

Noix de St-Jacques, purée de céleri, crème safranée & estragon

Scallops served with a celery puree, saffron-infused cream, and tarragon. The dish combines the sweetness of scallops with the earthy celery, aromatic saffron, and anise-like tarragon.

Bouillabaisse revisited

Bouillabaisse revisitée

A revisited or modern take on bouillabaisse, a traditional Provençal fish stew. It typically includes a variety of fish and shellfish, vegetables, and herbs, simmered in a flavorful broth.

Roasted blue lobster with beurre blanc +/- 500gr, depending on arrival (supplement 25€)

Homard bleu rôti au beurre blanc +/- 500gr, selon arrivage (suppl.25€)

Roasted blue lobster served with beurre blanc sauce (a classic French butter sauce). The lobster's weight is approximately 500 grams, and the availability depends on the catch. The supplement indicates an additional charge of 25 euros.

€ 25

Homemade fish soup and its accompaniments

Soupe de poissons maison et ses accompagnements

A traditional French fish soup, typically made with a variety of fish, shellfish, and vegetables. It is often served with croutons, rouille (a garlic and saffron mayonnaise), and grated cheese.

€ 11

Duck foie gras terrine with fig jam

Terrine de fois gras de canard et sa confiture de figues

A classic French delicacy. Foie gras is the liver of a duck that has been specially fattened. It is served as a terrine, a type of pâté, and paired with fig jam for a sweet and savory contrast.

€ 20

Sea bream ceviche with citrus flavors

Céviche de daurade aux saveurs d'agrumes

Ceviche is a dish of raw fish marinated in citrus juices, such as lemon or lime, and spiced with chili peppers, onions, and other seasonings. This version features sea bream (daurade) and citrus flavors.

€ 14

Seafood casserole with saffron sauce

Cassolette de la mer, sauce safranée

A seafood casserole featuring various types of seafood in a saffron-infused sauce. Saffron adds a distinctive flavor and vibrant color to the dish.

€ 14

Chef's terrine

Terrine du chef

A terrine prepared according to the chef's special recipe. The ingredients and flavors may vary, but it is typically a type of pâté or forcemeat served cold.

€ 12

Veal sweetbreads fricassee with port wine

Fricassée de ris de veau au porto

A fricassee is a French stew made with meat that is lightly sautéed and then braised in a sauce. This version features veal sweetbreads (ris de veau) cooked with port wine, which adds a rich and sweet flavor.

€ 16

Salmon gravlax, beetroot & blueberry flavors

Gravlax de Saumon, saveurs betterave & myrtille

Gravlax is a Nordic dish of raw salmon that has been cured with salt, sugar, and dill. This version is flavored with beetroot and blueberry, which add color and sweetness to the dish.

€ 16

Tartare of crunchy vegetables

Tartare de légumes croquants

A tartare is a dish of raw meat or fish that has been finely chopped and seasoned. This version features a variety of crunchy vegetables, such as cucumbers, carrots, and bell peppers, that have been finely chopped and dressed with a vinaigrette.

€ 13

Scallop carpaccio with exotic flavors and creamy c

Carpaccio de St-Jacques aux saveurs exotiques et son crémeux c

Carpaccio is a dish of thinly sliced raw meat or fish. This version features scallops (St-Jacques) with exotic flavors, such as mango, passion fruit, or coconut, and a creamy sauce. The ending 'c' is cut off in the image, so the full description is not available.

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Pauillac, Château grand Puy Ducasse 2016, Bottle

Pauillac, Château grand Puy Ducasse 2016, Bouteille

Pauillac is a prestigious appellation in the Bordeaux region of France, known for producing full-bodied red wines primarily from Cabernet Sauvignon grapes. Château Grand Puy Ducasse is a well-regarded estate. The 2016 vintage suggests a wine with good aging potential, offering complex flavors of black fruit, cedar, and tobacco. It is typically aged in oak barrels.

€ 7

Moulis en Médoc, Château Maucailloux 2018, Bottle

Moulis en Médoc, Château Maucailloux 2018, Bouteille

Moulis-en-Médoc is an appellation within the Médoc region of Bordeaux, France. Château Maucailloux is a notable producer. The wine is a red blend, typically dominated by Cabernet Sauvignon, with Merlot and other Bordeaux varietals. The 2018 vintage is likely to be fruit-forward with well-integrated tannins, offering flavors of dark berries, plum, and earthy notes.

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Lalande de Pomerol, Château Jean Gué 2016, Bottle

Lalande de Pomerol, Château Jean Gué 2016, Bouteille

Lalande-de-Pomerol is a Bordeaux appellation located near Pomerol, France. The wines are typically Merlot-dominant, offering a softer, more approachable style than some other Bordeaux wines. Château Jean Gué is the producer. The 2016 vintage suggests a wine with ripe red fruit flavors, hints of spice, and a smooth texture.

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Sancerre, André Dezat, ½ Bottle

Sancerre, André Dezat, ½ Bouteille

Sancerre is a region in the Loire Valley of France, known for its crisp, aromatic white wines made from Sauvignon Blanc grapes. André Dezat is the producer. This wine is known for its high acidity, citrus and grassy notes, and flinty minerality. Served chilled, it is a refreshing and elegant wine.

€ 21

Sancerre, André Dezat, Bottle

Sancerre, André Dezat, Bouteille

Sancerre is a region in the Loire Valley of France, known for its crisp, aromatic white wines made from Sauvignon Blanc grapes. André Dezat is the producer. This wine is known for its high acidity, citrus and grassy notes, and flinty minerality. Served chilled, it is a refreshing and elegant wine.

€ 36

Saumur Champigny, Domaine de Nerleux, Glass

Saumur Champigny, Domaine de Nerleux, Verre

Saumur-Champigny is a Loire Valley appellation known for its light-bodied, fruity red wines made from Cabernet Franc grapes. Domaine de Nerleux is the producer. This wine typically exhibits flavors of red berries, herbs, and a touch of earthiness. It is often served slightly chilled.

€ 6

Saumur Champigny, Domaine de Nerleux, 1/2 Bottle

Saumur Champigny, Domaine de Nerleux, 1/2 Bouteille

Saumur-Champigny is a Loire Valley appellation known for its light-bodied, fruity red wines made from Cabernet Franc grapes. Domaine de Nerleux is the producer. This wine typically exhibits flavors of red berries, herbs, and a touch of earthiness. It is often served slightly chilled.

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Menetou-Salon, Domaine Coquin, ½ Bottle

Menetou-Salon, Domaine Coquin, ½ Bouteille

Menetou-Salon is a Loire Valley appellation producing wines similar to Sancerre, primarily from Sauvignon Blanc. Domaine Coquin is the producer. The wine is known for its crisp acidity, citrus and green fruit flavors, and mineral notes. It is a refreshing white wine, often compared to Sancerre but potentially more affordable.

€ 18

Menetou-Salon, Domaine Coquin, Bottle

Menetou-Salon, Domaine Coquin, Bouteille

Menetou-Salon is a Loire Valley appellation producing wines similar to Sancerre, primarily from Sauvignon Blanc. Domaine Coquin is the producer. The wine is known for its crisp acidity, citrus and green fruit flavors, and mineral notes. It is a refreshing white wine, often compared to Sancerre but potentially more affordable.

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Chinon, Les Gravières, Bottle

Chinon, Les Gravières, Bouteille

Chinon is a Loire Valley appellation known for its red wines made from Cabernet Franc grapes. Les Gravières is the specific vineyard or cuvée. Chinon wines are typically light to medium-bodied with flavors of red fruit, bell pepper, and earthy notes. They can be served slightly chilled.

€ 34

Santenay 1er Cru, Domaine Chapelle et fils, Bottle

Santenay 1er Cru, Domaine Chapelle et fils, Bouteille

Santenay is a village in the Burgundy region of France, known for its red wines made from Pinot Noir. A '1er Cru' indicates a Premier Cru vineyard, signifying higher quality. Domaine Chapelle et fils is the producer. Santenay wines are typically light to medium-bodied with flavors of red cherry, earth, and spice.

€ 55

Aloxe-Corton, Domaine Chapelle et fils, Bottle

Aloxe-corton, Domaine Chapelle et fils, Bouteille

Aloxe-Corton is a village in the Burgundy region of France, known for both red (Pinot Noir) and white (Chardonnay) wines. Domaine Chapelle et fils is the producer. Aloxe-Corton wines, especially the reds, are typically more structured and powerful than some other Burgundy wines, with flavors of dark fruit, earth, and spice.

€ 89

Brouilly, Domaine de Bel Air, ½ Bottle

Brouilly, Domaine de Bel Air, ½ Bouteille

Brouilly is the southernmost cru of Beaujolais in France, known for its light and fruity red wines made from Gamay grapes. Domaine de Bel Air is the producer. Brouilly wines are typically easy-drinking with flavors of red berries, floral notes, and a hint of minerality. They are often served slightly chilled.

€ 16

Brouilly, Domaine de Bel Air, Bottle

Brouilly, Domaine de Bel Air, Bouteille

Brouilly is the southernmost cru of Beaujolais in France, known for its light and fruity red wines made from Gamay grapes. Domaine de Bel Air is the producer. Brouilly wines are typically easy-drinking with flavors of red berries, floral notes, and a hint of minerality. They are often served slightly chilled.

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Saint Joseph, M.Chapoutier, Bottle

Saint Joseph, M.Chapoutier, Bouteille

Saint-Joseph is a Rhône Valley appellation in France, known for its red wines made primarily from Syrah grapes. M. Chapoutier is a renowned producer. Saint-Joseph wines typically exhibit flavors of black fruit, pepper, and smoky notes. They are medium to full-bodied with good structure.

€ 49

Côtes du Rhône, Maison Sinnae, Glass

Côtes du Rhône, Maison Sinnae, Verre

Côtes du Rhône is a large appellation in the Rhône Valley of France, producing red, white, and rosé wines. Maison Sinnae is the producer. The red wines are typically blends of Grenache, Syrah, and Mourvèdre, offering flavors of red fruit, spice, and garrigue (herbal notes).

€ 5

Côtes du Rhône, Maison Sinnae, 1/2 Bottle

Côtes du Rhône, Maison Sinnae, 1½ Bouteille

Côtes du Rhône is a large appellation in the Rhône Valley of France, producing red, white, and rosé wines. Maison Sinnae is the producer. The red wines are typically blends of Grenache, Syrah, and Mourvèdre, offering flavors of red fruit, spice, and garrigue (herbal notes).

€ 15

Crozes-Hermitage, M. Chapoutier, Bottle

Crozes-Hermitage, M. Chapoutier, Bouteille

Crozes-Hermitage is a Rhône Valley appellation in France, known for its red wines made primarily from Syrah grapes. M. Chapoutier is a renowned producer. Crozes-Hermitage wines typically exhibit flavors of black fruit, pepper, and floral notes. They are medium to full-bodied with a slightly rustic character.

€ 43

Côte-Rôtie, M. Chapoutier, Bottle

Côte-Rôtie, M. Chapoutier, Bouteille

Côte-Rôtie is a prestigious Rhône Valley appellation in France, known for its red wines made primarily from Syrah grapes, often with a small percentage of Viognier. M. Chapoutier is a renowned producer. Côte-Rôtie wines are typically complex and aromatic, with flavors of black fruit, floral notes, bacon fat, and spice. They are full-bodied with a long finish.

€ 99

Châteauneuf-du-Pape, M. Chapoutier, Bottle

Château Neuf du Pape, M. Chapoutier, Bouteille

Châteauneuf-du-Pape is a Rhône Valley appellation in France, known for its powerful red wines made from a blend of up to 13 different grape varieties, including Grenache, Syrah, and Mourvèdre. M. Chapoutier is a renowned producer. Châteauneuf-du-Pape wines typically exhibit flavors of red and black fruit, spice, garrigue, and a hint of earthiness. They are full-bodied with a rich texture.

€ 89

Prawns on eggplant caviar

Gambas sur caviar d'aubergines

Prawns served on a bed of eggplant caviar, a puree of eggplant that is typically seasoned with garlic, olive oil, and lemon juice.

€ 25

Seafood sauerkraut with 3 fish

Choucroute de la mer aux 3 poissons

A variation of the traditional Alsatian dish, choucroute, which typically features sauerkraut and various meats. This version features sauerkraut and three types of fish.

€ 21

Sea bream fillet on mashed potatoes

Filet de Daurade sur un écrasé de pommes de terre

A sea bream fillet served on a bed of mashed potatoes. The potatoes may be seasoned with butter, cream, and herbs.

€ 20

"Bouillabaisse" revisited by l'Escale

« Bouillabaisse » revisitée par l'Escale

A modern take on the classic Provençal fish stew, bouillabaisse, prepared by the restaurant l'Escale. The exact ingredients and preparation may vary, but it typically includes a variety of fish, shellfish, and vegetables in a saffron-infused broth.

€ 32

Sole meunière style

Sole cuisinée meunière

Sole meunière is a classic French dish of sole that has been dredged in flour and sautéed in butter. It is typically served with lemon juice and parsley.

€ 38

Scallops, homemade puree and tarragon sauce

Noix de St-Jacques, purée maison et sauce estragon

Scallops served with a homemade puree, such as potato or parsnip, and a tarragon sauce. Tarragon is an herb with a slightly anise-like flavor that pairs well with seafood.

€ 28