Divellec - Restaurant de poissons et fruits de mer

How does an already noteworthy table become the stuff of legends ? Is it the chef, the cuisine ? Certainly ! Or the décor, a backstory ? Equally ! But upon occasion there is that rarer, more touching surprise of a simple address, the magic of a signboard. Suddenly the map, the restaurant as it were, regains the land. Among such legends in Paris, at 18 Rue Fabert, Esplanade des Invalides : the Divellec.

1. The restaurant is open from Monday to Sunday from 12 PM to 1:45 PM and from 7.30 PM to 9:45 PM.

1. Main dining room from rue de l'Univeristé side

1. Sea bass calque, green apple candies and pink berries

2. Salmon, cuttle fish, tuna and sea bass

1. The restaurant is open from Monday to Sunday from 12 PM to 1:45 PM and from 7.30 PM to 9:45 PM.
2. The lobster (No contractual picture)

À la carte

NEW YEAR'S EVE MENU 2019 Starters Whole Fishes Desserts Menus Brunch Wines

The Divellec restaurant and the Chef Mathieu Pacaud

introduce you the New Year's Eve menu

Amuse-Bouches

Mousseline brioche with Golden caviar, smoked onion cream

Royal langoustines with Golden caviar and aniseed tropézienne

Scallops in parmentier and black truffle emulsion

Blue Lobster from Iles de Chausey, rolled confit potatoes with black truffle

Mont d'Or cheese with black truffle

Poached pear Belle Hélène, Williaminé emulsion

280 euros VAT included per person excluding beverages

Live music starting at 8:00 PM

Dresscode : Chic

Booking requested

STARTERS

6 OYSTERS N°2 REGULAR, shallots condiment with Barolo vinegar – 28 €

CLAMS gratinated with buckwheat butter – 28 €

CUTTLEFISH with lomito, egg yolk and Espelette pepper – 32 €

SEA BASS, calque, green apple candies and pink berries – 38 €

TUNA, crispy pastilla with dry apricots and pickled turmenic quince – 38 €

SALMON, CUTTLEFISH, TUNA AND SEA BASS, salt confit / Caviar – 45 € / 65 €

SCALLOPS, carpaccio on the shell with ceps and fresh figs – 48 €

SEA SPIDER CRAB, curry Japon pearls and lemon tree leaves sauce – 55 €

BLUE LOBSTER, wild mushrooms salad, young arugula leaves and Parmesan – 65 €

WHOLE FISH

MONKFISH cooked on the barbecue on a laurel branch, roots vegetables and Albufera emulsion – 46 €

RED MULLET, fennel roots, rust Zephyr and confit fennel with caper flower – 65 €

SOLE, meuniere butter, salsify, fresh chestnuts and laurel emulsion - 75 €

LOBSTER, rosemary smoked, rolled confit potatoes and shellfish reduction – 85 €

SCALLOPS, Royans raviolis with bardes carbonara sauce – 75 €

with ceps and white Alba truffle – 95 €

JOHN DORY cooked on a Himalaya salt sheet, beetroots bouquet, confit shallots and genevoise sauce

15 € the 100 grams

WILD TURBOT, contemporary Béarnaise sauce, baby broccoli and Salicornia with agastache butter

15 € the 100 grams

LINE-FISHED SEA BASS in salt crust, lime oil, squash gnocchi and mimolette

15 € the 100 grams

BRETON CRAYFISH with liquorice roots and virgin sauce

30 € the 100 grams

CHEESES

REFINED CHEESE from Marie Quatrehomme Cheesemonger – 18 €

GORGONZOLA by the spoon – 16 €

DESSERTS

BROTHERS'S CHARTREUX Colonel with fresh mint sorbet – 18 €

PEAR, poached, pear's emulsion and pepper ice cream – 24 €

VACHERIN, vanilla Bourbon ice cream – 24 €

CHOCOLATE « Opéra » Grand Cru soufflé – 24 €

VICTORIA ANANAS cutted in thin slices with ananas sorbet – 24 €

BABA AU RHUM, light vanilla cream, grape confit – 24 €

BRUNCH

Saturday and Sunday from 11:30 to 15:00

49 €

with a glass of Champagne Brut

65 €

Selection of our fresh juices

Tea or Coffee

Selection of bread and pastries butter and organic jam

White fish carpaccio, lemon sap and pink berries

Soft boiled egg, wilted spinach and carbonara emulsion

Cod rolled with citrus fruits cabbage, lomito and lemon emulsion

Dessert