Le Verre volé sur Mer (The stolen glass on the sea) is the 4th creation of Cyril Bordarier (bistrot, wine bar and grocery store).
Le Verre volé sur mer est la 4ème création de Cyril Bordarier (bistrot, cave à vins, épicerie).
「Le Verre volé – ル・ヴェール・ヴォレ・シュール・メール」は魚介類のお料理と自然派ワインのボワソヌリーです。
ボワソヌリー とは boisson(飲み物)と poissonnerie (魚屋さん) のミックスです。
Boissonnerie
When drinks (boisson) pair with a fish shop (poissonnerie) it makes a “Boissonerie”.

Huîtres “Utah Beach”, spéciales N°2 de chez Monsieur Jean Paul, beurre Jean-Yves Bordier et citron de Kalamata
X6 18€
“Utah Beach” Special No. 2 oysters from Jean Paul, Jean-Yves Bordier butter and Kalamata lemon.
As I am allergic to oysters… I was craving to swallow it though…

Tranches fines de dorade royale de ligne de Saint-Jean-de-Luz, crème d’huître, shiitake mariné et radis multicolores
12,50€
Thin slices of line-caught sea bream from Saint-Jean-de-Luz, oyster cream, pickled shiitake and multicoloured radish.
Again I could not taste this dish but it seemed excellent.
As I am allergic to raw oysters, they were kind enough to make a oyster free version.

Tranches fines de dorade royale de ligne de Saint-Jean-de-Luz, crème de gambas, shiitake mariné et radis multicolores
12,50€
Mon plat préféré. Coloré, créatif et découverte du délicieux maïs Chulpi (Sabores Andinos Maiz Chulpe) du Pérou.
Ce maïs particulier est utilisé frit/soufflé en accompagnement au ceviche et comme une collation appelée Cancha.
Le maïs est grillé, mais le résultat est différent de pop-corn.
Comme le maïs Chulpi a une forme ovale et pointu, il ne souffle pas du maïs soufflé ordinaire mais garde sa forme.
Cette saveur torréfiée, grillée et la texture croquante soufflée est addictive…. Belle découverte ! MERCI !

Ceviche de mulet noir de Saint-Jean-de-Luz, leche de tigre, aïoli de piment doux et maïs Chulpi frit
11,50€
Ceviche black mule Saint-Jean-de-Luz, leche de tigre, sweet pepper aioli and fried corn Chulpi
My favorite dish. It is colourful, creative and the fried Chulpi corn (Sabores Andinos Maiz Chulpe) from Peru a discovery for me.
This particular corn is used in Ceviche but also as a snack called Cancha.
It is basically grilled cord but very different from popcorn. As the corn chulpi has a oval pointy shape, it does not “pop” puff like regular popcorn.
It has this addictive roasted toasted nutty flavour and an unique puffy crunchiness…. Ohhh la la I am super addicted…!!!

Seiches de Saint-Jean-de-Luz, braisées en persillade et navet de Pardailhan. Très bien assaisonné.
11,50 €
Cuttlefish Saint-Jean-de-Luz, braised with parsley and turnip Pardailhan. Very well seasoned.
Whelks Mont-Saint-Michel, mushroom broth and crouton curry mayonnaise Madras.
The saffron rice was very good.
Camargue rice and spicy saffron with shellfish sauce
Freshness and a real love of products
I really liked the detailed menu with the origins of each products… It is very important for me.
For a strange reason, I was not convinced by the wine propositions… It was good but with no surprise.
They also have Japanese bentō at lunch.
A very nice, friendly and precise service
To discover…
Le Verre volé sur Mer, a new wine and fish speciality bistrot. “Boissonerie”