Best Dishes at La Côte

Fresh oysters arrive at the table completely unadulterated — the kitchen's only job is sourcing and shucking. Diners choose between two classic preparations: mignonette with chili and lime for brightness, or chives and tarragon for herbaceous richness. Each oyster is briny, sweet, and tasting directly of the ocean.

Fresh, crispy skin and flaky white flesh — the kitchen nails the simplicity. The whole fish arrives on a large plate, its skin blistered and salty from the grill. A squeeze of lemon and a spoon of brown butter beurre blanc are the only additions. Reviewers describe it as 'tender' and 'meaty' in the best way.

A single warm preparation balancing the raw oyster plateau. Roasted oysters arrive in the shell, topped with blanched spinach and brown butter infused with herbs (tarragon, chervil), then finished with toasted breadcrumbs. The butter soaks into the oyster meat while the crumb provides textural contrast.

Tender snails arrive drowning in the richest garlic-herb butter — this is pure comfort. The beurre à la bourguignonne (French escargot butter) is traditional: garlic, parsley, shallot, and quality butter folded together. The shells arrive with small tongs; you pry the snail free and sop the bread into the remaining butter.

Large, sweet prawns grilled until the shell chars and the meat inside stays tender. This is one of the boldest flavors on the menu — the char hits you before the sweetness comes through. Garlic and parsley finish it, and crusty bread is essential for cleaning your fingers after.