The Menu of BAP'

1 whole Breton lobster steamed the Bigouden way, 500 g of langoustines, 18 clams, 12 oysters (no. 3), 500 g of periwinkles (and definitely no whelks!).

So creamy you'll lick your fingers (and the fries!), coated in a sauce infused with Breton bacon and smoked paprika.

Batter made with Bigouden seaweed and Breton beer. Fresh fries, crudités and pickled vegetables.

Oh my God! Breton lobster roasted to perfection in a generous garlic-parsley butter with a hint of lemon. Fresh fries.

Signature dish. Today's catch and its shellfish in a Japanese dashi broth, winter vegetables. Bold saffron aïoli, a splash of lemon jelly as the chef's final touch. Bon AP'!

Today's catch, roasted and coated in a Japanese dashi emulsion and a zesty sauce vierge. Served with a golden mousseline in good salted butter. And bam! Just like at grandma's.

We gratinate today's catch in a potato mousseline with garlic-parsley butter. Toasted Japanese panko breadcrumbs with fine herbs and a drizzle of homemade tarama. Served with a young-greens salad.

A seasonal velouté wrapping around its roasted vegetables and a perfect egg. We scatter it with our smoked fish of the moment, vegetable crisps and toasted pumpkin seeds. A splash of leek oil for a beautiful finish.

Also available vegetarian (13,50€) and vegan (11,50€).