Whether for Christmas or New Year's Eve, this year, we're going out of the game. Exit the traditional turkey with chestnuts and the endless farmer capon with spices and cinnamon. Our 2021 vintage festive meal will be devoted to the best seafood. Fresh scallop carpaccio with three lemons and fleur de sel, saffron oyster soup with white wine and pepper, bisque with lobster ravioli and Espelette pepper or smoked salmon, confit quail egg and almond emulsion, whether you are looking for traditional or trendy recipes, there will be something for everyone.
Discover our recipes from the sea, the most delicious and also the most chic.
And don't be impressed by the preparation time or the endless list of ingredients for gourmet recipes signed by our greatest chefs, as their tasting is worth the effort.
Let's wake up seafood for the holidays
Fish, shellfish & crustaceans.
How about a seafood menu for Christmas?
Grapefruit Flavor Pearl Oyster
Success guaranteed for this revisited recipe with pearls of grapefruit flavors.
A delicacy worth the effort.
See the recipe for oysters with pearls of flavors.
Photo Sweet-Salty
Scallops with flavored cream
For a quick but refined starter always for flexitarians who salivate over fish dishes.
See the recipe for scallops with flavored cream.
Photo DR
Smoked salmon eclair
This is an original way to taste smoked fish.
This flash is likely to cause a sensation for a Sunday bruch!
See the recipe for the smoked salmon eclair.
Photo DR
Caviar appetizer
For the aperitif, we welcome our guests with these caviar appetizers.
You will thank us after tasting it.
See the recipe for caviar appetizers.
Photo Bernhard Winkelmann / Madame Figaro
Ile de Ré oysters with salicornia
Poached lobster and mixed vegetables
Scallop carpaccio with three lemons
Carpaccio of scallops and truffle
Oysters au gratin with Parmesan cheese on a bed of arugula, country ham and sundried tomatoes
Thai tuna tartare, crunchy vegetables with wasabi by Frédéric D'Ambrosio
Oysters in fennel shell and tomato granita
Saint-Jacques tartare with caviar
Monkfish Bites with Grapefruit and Saffron
Brittany crab in brine, avocado and Royal Oscietra caviar
Wild smoked salmon and caviar toast
Breton lobster fricassee, celery, green apple, caviar, Noilly Prat jus
Langoustine tartare with caviar and cucumber
King crab, avocado and caviar
Lobster ravioli bisque
Grapefruit scallop carpaccio
Pan-fried scallops and julienned vegetables
Scallops on polenta with truffle
Roasted scallops with truffles
Saffron oyster soup
Oyster and scallop gratin with smoked duck breast
Scallops with citrus coulis on leek fondue
oysters Rockefeller
Salmon rolls with cabbage
Monkfish tail simmered with lobster bisque
Gravelax salmon with artichoke pulp and crunchies
Semi-cooked salmon, passion fruit vinaigrette, Nepalese pepper
Yuzu marinated sea bream and golden croutons
See the slideshow
32 photos
In video, how to shell a lobster
* This article, originally published on December 1, 2017, has been updated.
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