Sur Mer

Chef Olivia Davoux's cuisine at Sur Mer represents a pure expression of France's maritime bounty, executed with technical precision and creative flair. Her approach is fundamentally ingredient-driven—the daily menu reflects what arrives from trusted artisanal fisheries, ensuring absolute freshness and seasonal relevance. This commitment to working with the ocean's rhythms means you'll never find the exact same menu twice, though certain signature preparations appear when the right products are available. The menu structure encourages exploration through small plates (€5-10) and larger sharing plates (€14.50-29.50), allowing you to sample multiple preparations and discover the range of Chef Davoux's talents. This format also makes Sur Mer accessible for different occasions—you can enjoy a light meal of a few small plates or construct a more substantial feast with friends. Signature dishes showcase the chef's ability to elevate premium ingredients through thoughtful technique. The fish cromesquis demonstrate perfect frying technique, creating a crispy exterior that gives way to tender, flavorful white fish. The stone bass (saint-pierre) arrives as a perfectly cooked pavé, accompanied by a bright citrus and grapefruit cream that enhances rather than masks the fish's delicate flavor. The monkfish à l'armoricaine pays homage to classic French preparations while maintaining a contemporary lightness. Raw and barely cooked preparations feature prominently, highlighting the exceptional quality of the seafood. Galician sea urchin arrives pristine and sweet, black scallops showcase their unique flavor and texture, and various ceviche preparations demonstrate the chef's understanding of acid, seasoning, and timing. The restaurant's oyster selection, including varieties from Utah Beach, represents some of France's finest producers. Shellfish receives equal attention, with perfectly cooked whelks, mussels, and langoustines prepared in ways that honor their individual characteristics. The kitchen also offers composed seafood platters that you can customize, creating a personalized fruits de mer experience that goes beyond the standard plateau. Notably absent from most preparations are the usual bistro accompaniments like potatoes—Chef Davoux prefers to let seafood remain the focus, using vegetables and grains more sparingly and strategically. This restraint results in dishes that feel lighter and more refined while remaining satisfying. The cheese selection (€8) offers a brief interlude from the marine focus, while desserts (€7.50) like lemon and grapefruit cream provide a refreshing conclusion that echoes the citrus notes found in many of the savory preparations. The wine program deserves special mention for its thoughtful curation of natural wines, with particular strength in white varieties from diverse French regions. The selection of red wines suitable for seafood pairing demonstrates sophisticated understanding of how tannin, acidity, and fruit can complement rather than compete with marine flavors. Wines are available by the glass, allowing you to explore different pairings throughout your meal.