I · First course

Mesquer oysters

Sea-cucumber granita, wild dill oil, crispy kombu lace.

The story

The story of one course.

Number-3 oysters raised in the Mesquer claires by the Paitier family. Shucked to the minute, warmed just forty seconds to preserve the living texture. The sea-cucumber granita, foraged from the dunes at 6 a.m., brings green freshness. Toasted kombu lace adds the umami crunch. The opening course of the menu.

Source · Season · Wine

What you should know.

Provenance

Mesquer claires

22 km from the table

Seasonality

Year-round

The menu changes each morning — this course only appears on dates when the produce reaches its peak.

Sommelier's pairing

Champagne Blanc de Blancs Extra-Brut

Agrapart & Fils · Avize

Chalk, salt, precision — absolute purity to open.

The composition

Each component, named.

  1. Number-3 Paitier Mesquer oysters
  2. Wild sea cucumber
  3. Wild dune dill
  4. Japanese royal kombu
  5. Guérande fleur de sel
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