Prunier, creator of French caviar since 1920, had the audacity to break with traditions by combining French caviar with one of the best classical ingredient of the French gastronomy: the baguette. The marriage between this simple ingredient and luxury product, results in an extraordinary dish, so French!
Exclusive French butter with lemon and caviar
Authentic pistachio mortadella and caviar
Sour cream, wild pepper and caviar
Mozzarella, virgin olive oil, balsamic cream and caviar
Emile Prunier had created in 1907, the French oyster farming association that still exists today and confirms the best tradition of oysters at Prunier since 1872.
Riec-sur-Belon
Refined in Marennes Oléron
Thau Basin, Mediterranean
Marennes Oléron
Breeded and refined in Portugal
Oysters, green apple and shallots
2 large prawns, brown shrimps, winkles, whelks, 2 Brest Harbour Venus clams, 2 palourde clams, 2 large clams, 2 langoustines, 2 ‘Gillardeau’ Spéciales rock oysters n°3, 2 ‘Pousse en Claire’ Spéciales rock oysters n°3, 2 ‘Joséphine’ Spéciales rock oysters n°5.
The overall experience that combines the craziest ingredients with caviar.
Blinis, Caviar & Peanuts
2 ‘Joséphine’ Spéciales rock oysters n°5, green olives, BCC, tuna cornetto, radish, Balik Tsar Nikolaj, potato, burratina and Prunier caviar.
Sweet potato hummus, peppers, grilled eggplant, dried figs, sesame seeds
Avocado, rice sushi, cucumber, mango, sashimi, edamame and teriyaki sauce
Served with pumpernickel bread and red onion
Marinated cucumber and sesame vinaigrette
Smoked salmon, burrata, seasonal tomatoes, basil and balsamic vinaigrette
Smoked salmon fillet, avocado, mango and passion fruit
Tsar Nikolaj fillet, smoked salmon ‘Classic’, gravlax, sashimi and smoked salmon tartare
Sweet potato, avocado and lime
Avocado, yellow tuna, dragon fruit and chia seeds
Mayonnaise, cuttlefish ink and green leaves
Lobster, dried tomatoes, green salad, asparagus, rosemary and chestnut honey vinaigrette
‘Saint Orens’ traditional duck foie gras, served with apple chutney and ginger
Traditional Iberian ham served with its ‘pan con tomato’
Beef tartar topped with candied egg yolk and caviar Origin France
And seasonal vegetables
Croutons with caviar and rust
Vanilla, coffee and chocolate
Beluga Vodka, Lemon sorbet, 10 g of Prunier caviar
Emile Prunier ‘petit pot de crème’ and Pierre Hermé Paris macarons
Rhum Cubain, jus de citron vert, menthe, eau gazeuse
Cachaça, citron vert
Vodka, Kahlua, crème liquide
Rhum Martiniquais, Rhum Jamaïcain, Curaçao, jus de citron vert
Whisky, truffe noire
Whisky, Kahlua
Cocktail sans alcool
Cognac Prunier, Pineau des Charentes, shot de café
Champagne, Vodka Beluga, Curaçao, jus de citron
Cognac, Schweppes
Gin, Vermouth Dry, Tsar Nikolaj
Aquavit, tranche de citron, Caviar 10 g
Eaux préparées Maison, infusées pendant 8 heures
Tomate, orange, pamplemousse rose, griottes ou nectar d’abricot
Café moelleux aux saveurs intenses d’une longueur en bouche exceptionnelle
Café rond et ample, offre des notes fruitées de mirabelle et de raisin sec
Mariage entre rondeur et douceur, relevé d’une touche acidulée, Grand Cru très aromatique
Café sauvage et épicé, subtilement aromatisé à la noisette.
Espresso aux saveurs pleines et onctueuses, sans la caféine.
N’hésitez pas à nous solliciter pour la présentation de notre sélection.
Petit pot de crème Emile Prunier, et macarons Pierre Hermé
Blanc de Blancs
Blanc de Blancs Grand Cru
Cuvée Nicolas-François Billecart, 1999
Cuvée Louis, 2006
Domaine de la Jobeline, 2016
Domaine Jean Monnier & Fils, 2017
Domaine Agapé, 2015
Domaine Cauhapé, 2014
2017
Domaine Lafran Veyrolles, 2018
Château des Tours, 2014
Domaine Bertrand Bachelet, 2016
Vins Blancs
Vins blancs
Vins rouges
Vins blancs
Vins rouges
Vin blanc
Vins rouges
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