Back

Seafood buffet

Fish soup
The royal seafood platter and its cascade of lobsters
Étang de Thau oysters
Snow crab legs
Guide culinaire Auguste Escoffier, édition 1907, page 430
Jellied salmon fillet and mayonnaise
A. Escoffier Culinary Guide, 1907 edition, recipe page 430
Beechwood smoked salmon
A. Escoffier Culinary Guide, 1907 edition, recipe page 280
Dill and pink peppercorn marinated gravlax salmon
Spring onion razor clams in vinaigrette
Marinated rollmop herring fillets
A. Escoffier Culinary Guide, 1907 edition, recipe page 273
Peppered smoked mackerel fillets
A. Escoffier Culinary Guide, 1907 edition, recipe page 450
Provençal anchovy fillets
A. Escoffier Culinary Guide, 1907 edition, recipe page 262
La spectaculaire cascade de homards du restaurant à volonté Les Grands Buffets Narbonne
MY ACCOUNT
GALLERY
BOOKING
MENU