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

Toro 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

Blue lobster consommé, salad 69€ (caviar + 25)

Brittany crab, apple, beetroot 48

Abelones, algue butter, fennel 50

  

Fish

Sole, butter fried or grilled, wild mushrooms 68

Mussels, mariniere, curry 38

Mussels, caviar 85

Cod brandade, green salad 45

Blue lobster from Brittany,

navarin potatoes 95

Seine bay sea-scallops, fried 72

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

 

Spiny lobster, smoked with rosemary 35/100G

 

Meat

Bresse poultry, wild mushrooms,

yellow wine sauce 65

 

Garnishes

Wild mushroomsyellow wine emulsion 22

Crozet pasta, risotto style 16

Roast courge, glazed carots, black garlic condiment 16

Salsify, meat sauce, pureed parsnip 16

Pureed potatoes, smoked 14

 

Bordier cheese selection 25

 

Desserts

Orange, arganier 18

Chocolate soufflé 24  

Apples, quince spice 24

Mont Blanc, Corsican clementine 24

Rum baba, pear marmalade, chantilly, tonka bean syrup 26

  

 

 

 

 

 

 

BAR LIST

Download

 

Wine LIST

Download