The Menu

No.3 rock oysters, opened to order, rye bread and lightly salted butter. For six; a dozen at 26 €.

Natural, with lemon and shallot vinegar.

Cooked with thyme, preserved-lemon mayonnaise.

Oysters, clams, whelks, grey shrimp, half a brown crab; rye bread, salted butter, two sauces.

Green apple, dill, toasted rapeseed oil.

Rockfish soup, saffron rouille, garlic-rubbed croûtons.

Juniper-smoked mackerel, raw cream, toasted rye.

Razor clams, seaweed butter, flat parsley, burnt lemon.

Seared scallops, cider beurre blanc, melting leek. October to April, tide permitting.

Whole sole meunière in lightly salted butter, boned at the table; seaweed-buttered new potatoes.

Line-caught pollack, a seaweed-and-caper grenobloise, crushed potatoes in raw butter.

Line-caught bass, slow-cooked fennel, a jus drawn from the bones.

Monkfish roasted in farm cider, leeks, smoked bacon.

The crew’s dish: mussels, potatoes, saffron, raw cream. Mireille’s recipe, served in its pot.

Hanger steak, slow-cooked shallots, seaweed-buttered new potatoes.

Market-garden vegetables roasted and raw, a smoked soft egg, cider beurre blanc. No meat, no fish.

Prune far breton, as on the shack’s first day.

Set cream of lightly salted caramel, buckwheat shortbread, raw cream.

As the orchard and the bakehouse decide.