The Menu

Seine Menu

We’ll begin with a seasonal welcome aperó before grazing on an assemblage of charcuterie and some favorites from the most delightful fromageries in Paris.

A little bubbly will fuel our shucking. After we’ve mastered the technique, we’ll marry terroir with merroir and enjoy our oysters with another wine and a perfect pairing of edible perfumes to complement the briney flavors of the sea.

Salon Menu

We’ll begin with a seasonal welcome aperó served with a few amuse bouches at the bar. Shucking school is in session— learn to shuck your favorite way, be it in the French or stateside fashion. Discover an elegant way to pair oysters; with edible perfumes created in the south of France.

Shuck, shake, stir. At the salon there’s always two classes in one. Learn how to create one of your favorite cocktails from the pages of Regarding Cocktails and savor them with a selection of oyster-inspired canapés created in-house by your host.