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.

À la carte

The Divellec restaurant and the Chef Mathieu Pacaud

introduce you the New Year's Eve menu



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



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 €







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 €


LOBSTERrosemary 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









REFINED CHEESE from Marie Quatrehomme Cheesemonger – 18 €


GORGONZOLA by the spoon – 16 €






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 €





Starter, main dish and dessert
At lunchtime from Monday to Friday
49 €


In four courses
At lunchtime from Monday to Friday
At dinnertime from Monday to Sunday
90 €


In six courses
At lunchtime from Monday to Friday
At dinnertime from Monday to Sunday
210 €


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