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


Amuse-Bouches

*

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



STARTERS

 

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 €

 

 

 


 

 

WHOLE FISH


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

 

 

 

 

 

CHEESES

 

 

REFINED CHEESE from Marie Quatrehomme Cheesemonger – 18 €

 

GORGONZOLA by the spoon – 16 €

 

 

DESSERTS

 

 

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 €

 


 

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 €

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

Dessert


 

BAR LIST

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Wine LIST

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