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

COLD STARTERS


SEA BASS,
calque, green apple candies and pink berries – 36 €


6 OYSTERS N
°2 regular, shallots condiment with Barolo vinegar – 36 €


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


DAY-BOAT SCALOPPS, on the shell with cepes carpaccio – 48 €

 

 

 

HOT STARTERS


SQUIDS, carbonara style, egg yolk and Espelette chili – 28 €


CLAMS gratinated with butter, thyme and lemon – 28 €



3
OYSTERS N°2 warm watercress zabaione and sorrel / Caviar – 40 € / 60 €



TUNA,
crispy pastilla with dry apricots, pistachios, beetroot pickles – 48 €



ABALONES
« à la grenobloise » artichokes fricassée and capers – 52 €

 

NORWAY LOBSTER poached in star anise broth with aioli sauce – 55 €


 

 

 

FISH


SCALLOPS stir fried, curly lettuce and melba toast – 44 €


JOHN DORY, crispy buckwheat, oysters vinegar – 48 €


MONKFISH poached barigoule style, artichoke flower – 59 €


SOLE, walnut crust, salsify tagliatelle in yellow wine – 66 €


LOBSTER, candied potatoes, smoked with wild fennel – 75 €


 

 

 

WHOLE FISH

15 EUROS THE 3 OUNCES/100 GRAMS

 

WILD TURBOT from Noirmoutier, Béarnaise sauce

LINE-FISHED SEA BASS in a sea salt crust, citrus fruit

BLUE LOBSTER grilled or poached in yellow wine

SOLE, Meunière butter

 

BRETON CRAYFISH

depending on arrival

35 EUROS THE 3 OUNCES/100 GRAMS

 

CLAW, salad and Golden caviar

ANTENNA, autumn bouillon

HEAD grilled with coral butter

BODY roasted with wild fennel and brown butter

 

 

 

 

CHEESES

 

Barrate goat's cheese – 16 €

 

Gorgonzola – 18 €

 

DESSERTS


BROTHERS'S CHARTREUX Colonel – 22 €


PEAR WILLIAMS, vanilla Bavarian cream and spicy caramel – 22 €


BAKED APPLE, vanilla ice cream and caramelized tile – 24 €


CHOCOLATE « Opéra » Grand Cru soufflé – 24 €


CLEMENTINES, vanilla emulsion, glazed chestnuts – 24 €


MENU

LUNCH MENU

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

DISCOVERY MENU

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

TASTING MENU

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

BRUNCH


Saturday and Sunday from 11:30 to 15:00

49 €

with a glass of Champagne Brut

65 €


Fresh juice

Hot drinks

Selection of bread and pastries, butter and organic jam

White fish carpaccio, lemon sap and pink berries

Soft boiled egg, wilted spinach and creamy mushrooms

Tuna, crispy pastilla with dry apricots, pistachios and beetroot pickles

Dessert

BAR LIST

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Wine LIST

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