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