Cooking that doesn't hide the flavours

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• 01 Our famous Russian salad Our famous Russian salad, house recipe. Gastrobar
• 02 Premium tomato carpaccio with smoked herring fillets Premium tomato carpaccio with smoked herring fillets and a thread of olive oil. To start
• 03 Freshly baked brioche filled with steak tartare and mustard emulsion Freshly baked brioche, filled with steak tartare and a mustard emulsion. Gastrobar
• 04 Gillardeau oyster spéciale no. 2 Gillardeau oyster spéciale no. 2, served natural — the jewel of the French Atlantic. Oyster bar
• 05 Desalted cod, to your taste Marinière with clams, Roman-style fritters, or grilled with baby vegetables. From the sea
• 06 Tempered cod loin bites with tomato pulp and red piparra coulis Cod loin in tempered bites, with tomato pulp and a red piparra coulis. From the sea
• 07 Fire-grilled octopus Charred tentacle over sofrito, paprika and olive oil. From the embers
• 08 Beef tataki with creamed morels and baby vegetables 150 g of 40-day aged beef, sliced over creamed morels. From the embers
• 09 Apple Tarte Tatin with cream infusion Caramelised apple Tarte Tatin, with a cream infusion. Desserts
• 10 Red berry tartlet Red berries, light cream and crisp pastry. Desserts