Best Dishes at Grand Café Capucines

Ultra-fresh sea bass, sliced thin and cured briefly in citrus juice, then dressed with excellent olive oil, capers, and fresh herbs. The kitchen sources responsibly and cuts by hand, ensuring the fish's delicate flavor isn't overpowered. The crudo technique (minimal preparation) showcases quality over technique.

Gillardeau oysters are among the finest in France, hand-farmed in Brittany's Marennes-Oléron region. They're known for their firm, meaty texture and clean brine with subtle sweetness. The restaurant serves them chilled, allowing their natural umami and mineral character to shine. A half-dozen is the standard order.

A whole gilt-head bream, gutted and grilled over high heat until the skin is crispy and the flesh inside stays juicy. Finished with a drizzle of excellent olive oil and fresh lemon. The simplicity is the point—at this level, technique and ingredient quality matter more than sauce.

The signature seafood platter arrives tiered on ice, stacked with dozens of raw and cooked shellfish: multiple oyster varieties, littleneck clams, langoustines, Breton spider crabs, and sometimes sea urchin depending on availability. A feast designed for sharing and exploring the ocean's variety.

Diver scallops sliced paper-thin to showcase their buttery, briny sweetness. Dressed simply with lemon, fleur de sel, and a whisper of olive oil, then garnished with microgreens. The minimalist approach highlights why pristine scallops don't need embellishment.