Chez Léon Huîtres et Coquillages

Portion of bouquet shrimp from Vendée.

One unit of pink shrimp.

Portion of whelks served with aioli.

Platter of twelve oysters from four different farms.

Dozen of Ancelin special fat oysters from Marennes Oléron.

Do dozen of Gillardeau special oysters from Marennes Oléron.

Six jackknife clams or clams stuffed with garlic and parsley butter.

Nine Spanish mussels.

Nine gratinated oysters.

Mussels cooked with white wine, shallots, onions and parsley.

Dozen of Burgundy snails stuffed with garlic and parsley butter.

Saint-Marcellin cheese aged Lyonnaise style.