On the plates of Boccaccio, discover…

The blue lobster, claws from Brittany

Forget the red crustacean of North America. Our lobster is native to the coast of Brittany, a breeding ground of reference in the world of gastronomes. Their beautiful blue color is worth many curiosities, but it is its flesh that is the most famous. The chefs of Boccaccio prepare it grilled or steamed. Presented on a plate, a drizzle of olive oil and a pinch of fleur de sel are enough to release its hearty flavors.

SHELLS AND CRUSTACEANS

The Special Oysters of Maison Gillardeau
The Royal Seafood Platter
The Great Meal of Crustaceans

THE PLEASURE OF WAITING

The Lobster Salad “Tradition Boccaccio”
The “House” Fish Soup
Ham “Iberico de Bellota”
Artichoke Salad with Parmesan Chips

PASTA CORNER

Fusilloni di Gragnano with Black Truffe
Les Spaghetti « Mare Mare »
Pasta with « Clams » in Bianco

TASTE OF THE SEA

Wild Sea Bass Cooked in Salt Crust
The Paella with Seafood “Valenciana”
Red Tuna, Chimichurri and Quinoa with Asparagus
The Bouillabaisse Plate

MEAT CORNER

Rack of Lamb Medium Rare with Thyme

DESSERTS

Beautiful Creme Brulee with Vanilla Bourbon
Strawberry Pavlova
Profiteroles Fleur de Lait Ice Cream