The Fish Club has reopened. After a few months of closure, the restaurant on Rue Jean-Jacques Rousseau unveils a new décor and a new menu that is 100% shellfish, fish, and crustaceans, and redefined by the products of the North Sea.
The “boys” of the Experimental Group chose to entrust the menu’s creation to their friend, Julien Burlat, a chef admired by Antwerpian gastronomes for his seafood restaurant, “Dôme sur mer.”
With this new proposal by the Fish Club, which bears its label, Parisians will discover an elegant, sea-based cuisine and, above all, the best products, sourced patiently for years, and particularly from the beaches of the North.
There are only magnificent products to be found here: harvested sustainably, raw or fresh caught, and enhanced with a unique sauce or savory condiment.
The curious will happily lose themselves among the channels of this open menu, navigating according to their desires, with no itinerary for a set degustation. Around the inescapable dishes of seafood, the program is free. To choice, shrimp croquettes, smoked eel with a very Nordic accent, grilled octopus from Galicia, calamari, or even lobster on the plank and flanked by sage butter.
In short, simplicity and freshness harmonize the evenings of this port of call, which will also be known for its masterful selection of beautiful wines: a short menu of 40 references that give priority to the whites while leaving a few surprising notes among the reds.
The North Sea on a platter…