Chez Simon

The cuisine at Chez Simon centers entirely on fruits de mer and fish, showcasing the restaurant's commitment to marine gastronomy. This is seafood-focused dining in the French tradition, where the quality of the raw ingredients and the precision of classic preparations create memorable meals. The restaurant's signature dish, couteaux à la persillade, demonstrates their approach perfectly. Razor clams—those elegant, elongated bivalves prized for their sweet, tender meat—are prepared with the classic French combination of parsley, garlic, and butter. It's a preparation that enhances without overwhelming, allowing the natural flavor of the shellfish to remain the star. This philosophy extends throughout the menu, where fresh fish receives expert treatment that respects the integrity of each species. The plateaux de fruits de mer represent another cornerstone of Chez Simon's offerings. These impressive arrangements bring together a variety of shellfish—oysters in their shells, clams, prawns, perhaps langoustines and crab—presented on ice in the grand French tradition. It's both a feast for the eyes and the palate, offering the pleasure of comparing different textures and flavors, the brininess of oysters against the sweetness of prawns, the delicate meat of clams alongside the richness of crab. Beyond these highlights, the menu features a selection of fish preparations that showcase seasonal catches and classic French techniques. The kitchen also accommodates vegetarian diners with dedicated options, though the heart of the menu remains firmly focused on what the ocean provides. Each dish reflects a respect for quality ingredients and time-tested preparation methods that have defined French seafood cuisine for generations.