The menu
Cooking that doesn't hide the flavours
Fish-market produce, live fire and the season. This isn't a menu: it's what we love to cook.
Signature dishes
From the fish market to the embers
- Our famous Russian salad Our famous Russian salad, house recipe. Gastrobar
- Premium tomato carpaccio with smoked herring fillets Premium tomato carpaccio with smoked herring fillets and a thread of olive oil. To start
- Freshly baked brioche filled with steak tartare and mustard emulsion Freshly baked brioche, filled with steak tartare and a mustard emulsion. Gastrobar
- Gillardeau oyster spéciale no. 2 Gillardeau oyster spéciale no. 2, served natural — the jewel of the French Atlantic. Oyster bar
- Desalted cod, to your taste Marinière with clams, Roman-style fritters, or grilled with baby vegetables. From the sea
- Tempered cod loin bites with tomato pulp and red piparra coulis Cod loin in tempered bites, with tomato pulp and a red piparra coulis. From the sea
- Fire-grilled octopus Charred tentacle over sofrito, paprika and olive oil. From the embers
- Beef tataki with creamed morels and baby vegetables 150 g of 40-day aged beef, sliced over creamed morels. From the embers
- Apple Tarte Tatin with cream infusion Caramelised apple Tarte Tatin, with a cream infusion. Desserts
- Red berry tartlet Red berries, light cream and crisp pastry. Desserts
Our recommendation
First time at KRAM? Order this
Four steps, zero doubts. The path we recommend to anyone sitting at our table for the first time.
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01 / 04
The tapa
Steak tartare brioche
Freshly baked, mustard emulsion.
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02 / 04
The starter
Our famous Russian salad
The house recipe.
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03 / 04
The main
Beef tataki with morels
Creamed, with baby vegetables.
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04 / 04
The dessert
Apple Tarte Tatin
With a cream infusion.
The signature dessert
And to finish, sweetness
Red berry tartlet
KRAM's desserts close the circle: technique, seasonal fruit and just the right amount of sugar.
