Divellec

The famous restaurant of Jacques Le Divellec (1983-2013) is now the lair of Mathieu Pacaud. The culinary theme continues to demonstrate a seafaring slant and the food keeps pace with the tides, paying a fine tribute to first-class seafood, such as sole meunière from small boats with hazelnut butter or wild young turbot from Brittany. Take a seat on the deck and savour the view over the Esplanades of the Invalides. The establishment has even extended its premises into a former bookshop, creating a winter garden-inspired room depicted by woven wicker panels.

Private Salon Cheminée for private events

• The restaurant offers private party facilities, including the Salon Cheminée which is described as completely privatizable with a fireplace, creating a warm, intimate ambiance for events.

Communal fish by weight: 18€/100G

• Poissons à partager selon arrivage is priced by weight at 18€ per 100g, with the whole fish to share available depending on arrival and prepared to guests' wishes, a rare communal dining approach in a fine seafood house.

Bar specialties: Oysters with sabayon Crésson and Golden Caviar

• At Le Bar du Divellec, the menu features oysters served with a sabayon Crésson and Golden Caviar, a distinctive bar-level offering highlighted in restaurant imagery and menu entries.

Signature Ingredients

• Oysters (Huîtres d'Isigny; Huître Poget): Premium shellfish featured as a staple starter, underscoring Divellec's focus on pristine seafood.
• Palourdes, gratinées au thym citron: Clams gratinéd with thyme and lemon, showcasing briny sweetness elevated with herbs.
• Sardines millésimées, beurre d'algues et pain fermenté: A standout sardine preparation with seaweed butter and fermented bread, highlighting sea-forward flavors and technique.
• Cabillaud (aïoli et tarama citronné): Cod with citrus tarama or aioli, delivering bright citrus notes and classic coastal pairing.
• Bacalhau, accras aux gingembre: Salted cod (bacalhau) with ginger fritters, blending Iberian and global flavors.
• Langoustines grillées à l'estragon: Langoustines grilled with tarragon, a signature seafood highlight.
• Homard bleu fumé au romarin: Blue lobster smoked with rosemary, a luxurious preparation emphasizing aromatics.
• Langouste fumée au romarin: Lobster smoked with rosemary, another signature crustacean centerpiece.
• Sole, meunière ou grillée: Sole prepared classic or grilled, a cornerstone of the seafood repertoire.
• Saint-Pierre, en coquillages, marinière légère: John Dory with shellfish and light marinière, showcasing delicate flavors.
• Thon rouge en tartare et sauce Ponzu / en sashimi: Red tuna prepared as tartare with ponzu and as sashimi, highlighting freshness and knife skills.
• Sériole, bouillon frais et basilic: Amberjack bathed in a light broth with basil, a distinctive fish course.
• Calque de bar, bonbons de pomme verte, citron caviar: Sea bass with green apple jelly and lemon caviar, modern and citrus-bright.
• Wagyu grillé au thym: Wagyu beef grilled with thyme, representing a luxe protein option on a seafood-centric menu.