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 : Divellec.

À la carte

  

 

 

To share

Tarama, smoked cod eggs 18

Anchovies, marinated 16

Sardine rillettes, lime zest 15

Oysters specials, Boutrais Family (6 oysters)

Nº3/ Nº2 38/40

Sea food platter 90/ Royal 135

Langoustines, prawns, crab,

oysters specials Nº3/Nº2 (6 oysters)

 

Calques

Tuna, carpaccio, parmesan, Riviera condiment 38

Sea-bass, carpaccio, green apple jelly, lemon caviar 35

 

Sashimi

Sea-bass 36

Salmon 26

Tuna 38

Caviar supplement 25

 

Tartars

Tuna, onion & fennel, condiment potatoes 30

Sea-bass, celeri remoulade, black sesame 38

Salmon, sorrel herbs, cucumber 28

 

Starters

Squid, carbonara 36

Clams, gratinated, lemon thyme 34

Tuna, crispy pastilla 38

Frogs legs, parsley, cress 48

Rock fish soup, rouille sauce 38

Brittany crab, apple, beetroot 48

  

Fish and noble products from the sea 

Sole, butter fried or grilled, wild mushrooms 68

Mussels, mariniere, curry 38

Cod brandade, green salad 45

Blue lobster from Brittany,

navarin potatoes 95

Red mullet, bouillabaisse sauce 68

 

Whole fish to share 18/100G

Baby turbot, bearnaise sauce

Sea-bass, in salt pastry casing

John-dory, on Himalayan salt slab

 

Catch of the day

(Depending on availability)

Spiny lobster, smoked with rosemary 35/100G

Blue lobster, grilled 30/100G

 

Meat

Bresse poultry, wild mushrooms,

savory herb 65

 

Garnishes

Vegetable Primavera, savory, ginger 18

White asparagus & morel mushrooms,

comté, Yellow Wine emulsion 24

Spätzle tarragon, kumquat, black garlic condiment 16

Wild mushrooms, savory herb 18

Pureed potatoes, smoked 14

 

Cheese selection 25

 

Desserts

1864, roasted almonds ice cream 18

Chocolate soufflé 24

Blanc Manger, strawberries & wild herbs 28

Kiwi with green shiso pesto, vanilla Fontainebleau 22

Rum Baba, grapes, candied citrus fruits 26

 

 

 

 

BAR LIST

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Wine LIST

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