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

 

 

STARTERS

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

CLAMS gratinated with buckwheat butter – 28 € FROG'S LEGS, pink garlic, and parsley – 32

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

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

ABALONES, artichoke like Grenobloise capers flower – 42

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

SCALLOPS, carpaccio on the shell
with green apple and Timut pepper oil – 52

 

MAIN COURSES

WILD TURBOT, contemporary Béarnaise, mushrooms, bacon colonnata, figs infused with Madere fresh Hazelnuts - 15per 100 grams

LINE-FISHED SEA BASS in salt crust, lime oil butternut agnolotti, parmesan emulsion

- 15€ per 100 grams

JOHN DORY cooked on a Himalaya, Paimpol beens, wakame, and smocked fish, chicken stock

- 15€ per 100 grams
SOLE, meuniere butter, celeriac and buckwheat – 75

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

                                              

DESSERTS

COLONEL, sorbet of the moment – 18 € 

SOLLIES FIGS, fried, red berries sauce and vanilla cream – 21€ 

CHOCOLATE «Opéra» Grand Cru soufflé – 24

BABA AU RHUM, light vanilla cream and grapes confit – 24 

CLEMENTINE, chestnuts and vanilla emulsion – 24

APPLE PIE, tatin, Pink-Lady, vanilla ice cream - 24

Our Menus

 

 

Lunch Menu to share...

  (for all the guests)

 

 

Starters to share

Sea bass, tuna, clams

Croaker fish, vanilla cauliflower puree

roasted Daïkon radish, candied lemon

Rice pudding, cardamom, pear comice poached in caramel, orange

75

 

 



Discovery Menu

(for all the guests)

 

Tuna crispy pastilla with dry apricots

pickled turmenic quince

Salmon, cuttlefish, tuna and sea bass, candied salt

             ∝

Sea bass in a salt crust, or Roasted Turbot, mushrooms, bacon colonnata, figs infused with Madere, fresh hazelnuts

Choice of sweets

120

 

 

 

 

Tasting Menu

(for all the guests)

 

 

Scallops, carpaccio on the shell

with green apple and Timut pepper oil

 

 

Salmon, cuttlefish, tuna and sea bass, candied salt, caviar golden 

 

Frogs legs in parsley

 

Lobster navarin, roudoudou potatoes

Choice of sweets

180


BAR LIST

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Wine LIST

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