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Oysters and lobster

Bellevue

Lobster poched à la minute served with a fresh salad, mayo, cocktailsauce and fries

A l’Armoricaine

Classic Breton dish invented in 1858 served with Creole rise and tomato-based sauce and cognac

De Barge

Lobster served with creole rice and a creamy sauce using Noilly Prat and chives

6 Deep Oysters gratinated