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.
Tips from diners
This is one of the best tartares in Paris because the ingredient quality is evident. The caper brine cuts the richness of the olive oil perfectly.
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.
Tips from diners
Order them with just a squeeze of lemon or a splash of mignonette. Let their minerality speak for itself — the oysters here are so fresh you'll taste the Atlantic.
The oyster selection rotates seasonally. Ask the bartender what's best today — they can guide you through the differences.
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.
Tips from diners
Ask them to cook it until the skin is crackling. That crispy exterior contrasts perfectly with the delicate white flesh inside.
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.
Tips from diners
Order this to share at least with one other person. The platter feeds 2-3 comfortably. It's the best way to taste the full range of what the restaurant offers.
The langoustines and clams are often better quality than oysters in winter. Ask what's peaked today before deciding.
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.
Tips from diners
Eat immediately after it's plated. The scallops are sliced à la minute, and you'll taste the difference if they sit.
Inaugurated in 1875, Grand Café Capucines is a Belle Époque brasserie located on Boulevard des Capucines with views of the Opéra Garnier. The restaurant specializes in impeccably sourced oysters (Gillardeau, Belon, Saint-Vaast) and raw preparations—tartare, carpaccio, ceviche—alongside whole grilled fish. A timeless Parisian institution with a bustling bar and classic brasserie energy.
Come hungry and don't rush. A proper seafood meal here is leisurely. Order an apéritif at the bar, then settle in for an hour or two.
The early evening (5:30-7pm) is quieter than dinner rush (8-10pm). Reserve if you want a table; the bar fills up fast anyway.
The 32€ evening set menu (2 courses) is a genuine bargain at this location and quality level. A main course alone runs 35-50€.
The views of Opéra from the dining room are beautiful. Request a window table when you book if the weather is clear.
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