Served at
Le DivellecA venerable, high-end seafood restaurant in Paris, known for its refined French cuisine focusing on fish and shellfish, overlooking the Esplanade des Invalides.
Carpaccio is an Italian appetizer typically made from thinly sliced or pounded raw meat or fish. It was created in 1950 and became popular in the latter half of the 20th century. Originally, beef carpaccio was served with lemon, olive oil, and white truffle or Parmesan cheese.
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A venerable, high-end seafood restaurant in Paris, known for its refined French cuisine focusing on fish and shellfish, overlooking the Esplanade des Invalides.
The acclaimed chef responsible for brilliantly rebooting the venerable Divellec restaurant in Paris, transforming its seafood offerings for the 21st century.
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