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L'Ecailler Du Bistrot
Paris, France
Recommended by Alexander Lobrano and 8 other food critics.
4.5
78
Recommendations
"Top 10 seafood restaurants in Paris: L'Ecailler Du Bistrot - Tuck into a nicely cooked sole meuniere."
"Few restaurants can compete with L’Ecailler’s picture- perfect, moist and tender sole meunière, one of the world’s greatest dishes when prepared with expertise and the freshest of sole."
"Sole meunière from The Guilvinec plus new potatoes with tarragon, prepared with divine precision."
"But for the seafood gourmand, nothing beats the Plateau de Fruits de Mer at 80€ for two persons. A large metal platter on a bed of ice is brought to the table with Creuses no 4 (oysters), half a tourteau (crab), crevettes roses et grises (shrimp), bigorneaux (winkles), bulots (whelks), étrilles (crabs) amandes de mer (dog cockle) and palourdes (clams). Starting with the briny oysters, and one is drinking the sea. No accompaniments needed. This is as fresh as it gets."
"Some platters are so large that they take up whole table — a table of two next to us ordered a platter of 36 different oysters. The platter was the size of a small car tire. I ordered a platter of different oysters, including Utah Beach vert (green), and some (crevettes rose ) pink shrimp. Served on a platter of ice and fresh seaweed (for decoration), the oysters are so good they don’t need to be served with red vinegar or shallots — you eat them plain (or with a sprinkle of lemon, which is unnecessary)... Read more
"Whether you choose the platter of extra fresh seafood, the oysters shucked to order, the half lobster in its special butter sauce with fries on the side, or any other dish from the appetizers to the desserts, you will be delighted."
"We had stopped all idle chatter and were deeply focused on the task at hand, cracking, peeling, prying, slurping, demolishing the sinful, cholesterol laden platter in front of us. The crustaceans were really pretty to look at (we thought the rosette design for the crevettes roses were hilarious), and had firm and delicious meat to boot. The raw clams were a revelation, super-sweet with a saline bass-note, with a tough texture that eventually softens to a gooey state after giving one’s molars a ... Read more
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