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Le Bar à Huîtres offers some parts of its menu for takeaway. This service is available every day of the year. We would however ask you to reserve your takeaway platters 24 hours in advance for Christmas and New Year or for any large orders.
Please contact the restaurant to place your order. Your platter will then be made ready for the time that suits you.
On the 24th and 31st of December the takeaway service is available untill 10.00pm |
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Grands Crus from Normandy - each -
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Utah Beach Spécial, François Fonteneau, "large" no. 2
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The waters of Utah Beach are a reference for cultivating special oysters. Generous flesh combining sweetness and a lingering aftertaste to give a delicate flavour.
Taste: Delicately tasting of the sea, almost sweet, between soft and crunchy. Imposing size.
This oyster is momentarily unavailable in our restaurants.
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La Belle Fermanvillaise, Christine Follet, "small" no. 4
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1.9 |
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Christine Follet, a former deep-sea diver, uses a unique farming technique and spends on average three hours a day at a depth of ten metres to raise her oysters that never come out of the water. A tiny production and a rare product that only Le Bar à Huître offers all year round.
Taste: An ocean voyage, salty, powerful and quite simply sensational.
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Grands Crus from Brittany - each -
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Fine de Prat-Ar-Coum, Yvon Madec "medium" no. 3
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1.9 |
Probably the leading French reference cultivated since 1898 by the Madec family. Their oysters are first sown in the open sea, right on the sea bed, then moved from estuary to Aber depending on the result that Yvon Madec wants.
Taste: powerful, fleshy with a hazelnut flavour, the greatest Breton grand cru for cupped oysters – a must! |
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| Cadoret Belon, Jacques and Jean-Jacques Cadoret, "huge" no. 00000 |
9 |
The name Cadoret is in itself a label for flat oysters from the Belon river.
Taste: a flat oyster, quite crisp, not very fleshy with a unique woody and cereal flavour. |
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Cadoret Belon, Jacques and Jean-Jacques Cadoret, "small" no. 4
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2.1 |
The name Cadoret is in itself a label for flat oysters from the Belon river.
Taste: a flat oyster, quite crisp, not very fleshy with a unique woody and cereal flavour. |
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Grand Cru from the Ile de Noirmoutier - each -
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Ile de Noirmoutier, "medium" no. 3
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1.8 |
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Alain Gendron invites us to discover a beautiful area which produces oysters that are highly coveted by people fond of green oysters.
Taste: an elegant oyster with a definite sea taste, perfect with an aperitif.
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Grand Cru from the Ile de Ré - each -
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Ile de Ré, "medium" no. 3
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1.9 |
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Oysters produced off the Ile de Ré, their name alone conjures up a holiday mood.
Taste: Generous flesh, tender without being milky, an almost sweet aftertaste.
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Grands Crus from Poitou-Charentes - each -
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Perle Blanche (White Pearl) Special, "small" no. 5
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2.6 |
Born in the channels of the Charente-Maritime département, these oysters are taken to the beds of Utah Beach in Normandy to grow. They are then refined in the Marennes claires.
Taste: Generous flesh, tender without being milky, an almost sweet aftertaste. |
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| Gillardeau special, "medium and fleshy" No.3, Marennes Oléron |
2.9 |
The name is irreplaceable for those who love oysters raised in a claire. The oysters are born in Normandy and grow before being taken to and refined in Marennes.
Taste: balanced, slightly salty, thirst-quenching, tender and perfect in texture. |
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Royal Cabanon "Raised in a claire", David Hervé, "plump" no. 2, Marennes Oléron
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4.9 |
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David Hervé’s oysters are quite simply unique, the Rolls Royce of oysters!
Taste: Possibly the best oyster in the world: plump, smooth and with an incredible lingering aftertaste.
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| Fine de Claire, David Hervé, "medium" no. 3, Marennes Oléron |
2.6 |
David Hervé’s oysters are quite simply unique, the Rolls Royce of oysters!!
Taste: Possibly the best oyster in the world: plump, smooth and with an incredible lingering aftertaste. |
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Grands Crus from Aquitaine - each -
| La Gravette, a flat oyster from Le Mimbeau, Cap Ferret, Ludovic Hiribarn, “large” no. 2 |
2.7 |
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A tiny production of flat oysters off the Mimbau beach, at the tip of Le Cap Ferret. Exclusive: Le Bar à Huîtres is proud to be the only Parisian restaurant to offer them. Ludovic Hiribarn brilliantly offers an alternative to the traditional Belon.
Taste: a flat oyster that is lighter on the palate than a Belon, a hint of the sea and a touch of bitterness mean you really should discover this rare product.
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Banc d’Arguin Special, Ludovic Hiribarn "enormous and fleshy" No. 0
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3.1 |
Another exclusive to the menu, this oyster is partly responsible for Garry Dorr taking over Le Bar à Huîtres as he is nostalgic about summers spent with friends enjoying this oyster at Le Cap Ferret. Being the first to offer them in a Parisian restaurant must be a nod from destiny....
Taste: Firm flesh with a touch of bitterness for this impressively-sized oyster. |
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La Pinasse from the Ile aux Oiseaux, Olivier Laban, "small papillon" no. 3
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1.5 |
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The third area on the Arcachon basin offered at Le Bar à Huîtres, the distinguishing feature of this oyster is its elongated shape calling to mind a “pinasse”, the boat traditionally used by fishermen on the basin. Lovely green glints.
Taste: an oyster with a simple taste, light on the palate but well balanced. Novices looking for an oyster that is easy to appreciate will find this gem really suitable.
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Grand Cru from the Mediterranean - each -
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Tarbouriech Pink Diamond oyster, Florent Tarbouriech, “big” no. 00
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11 |
An exceptional new product, this oyster is raised in the Thau lagoon using the “collage” technique. Lifted out of the water every day, its shell becomes pink and its mother-of-pearl iridescent.
Taste: Delicately tasting of the sea, almost sweet, between soft and crunchy. Imposing size. |
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