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    Sur Mer

    4.4 (9 reviews)
    Open 12:00 pm - 2:00 PM, 7:30 PM - 10:30 PM

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    Cockles, shrimp and tourteau crab.

    If you like your seafood so fresh you can almost hear the ocean with every bite and you happen to be in Paris, run (don't dawdle) to Belgo-Ugandan chef Olive Davoux's little gem of a restaurant Sur Mer specializing in sustainable fish and seafood. She will dazzle you! For a more in depth review (and to practice your French), see the piece on Sur Mer in Le Fooding online.

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    3 years ago

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    7 months ago

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    10 months ago

    Good & attentive service. But the main dishes are sized are like appetizers. The snails are very good here.

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    4 years ago

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    3 years ago

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    8 years ago

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    3 years ago

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    2 years ago

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    Bulot Bulot - BB Peter Oysters

    Bulot Bulot

    (3 reviews)

    Montmartre, Pigalle, 18ème

    Amazing sea food. Very nice service. Everything was fresh and tasty. Had oysters, bulots, shrimps…read moreand lobster rolls. Their mayo is also amazing. Will definitely come back. Recommend to anyone seafood lover!

    The restaurant does well with everything, except for the food. The indoor decor seems to give an…read moreimpression of diners being in a seaside shack where everyone would enjoy fresh catch of the day in abundance. But the actual food presented here would probably leave you hungry. The pink prawns are nothing more special than shrimps we ordinarily buy from stores. Mussels: each piece is so tiny, and the cream sauce flavor covered up what I wanted to taste- the mussel. The oysters were the only items that were decent. Very disappointed with the lobster roll. We have had lobster rolls in many places of the world, this one does not cut it. For 19 euros, I got maybe two bites of lobster and/ or crayfish meat inside of bread that was over-buttered and so doughy. Each time I chewed the bread it seemed to grow into a bigger bite in my mouth. Interestingly, someone else who also ordered the lobster roll had his bread partially cut off by the chef. Considering how this bread is, the cutting makes total sense. I later asked the chef why that one was done differently, he said: "No, it's done the same way. The bread was not cut smaller." (Although I had just walked pass the cutting board and there it was the rest of the bread still right there...) Likable restaurant concept, pretty photos on their website, but I wish I picked a different place for our special meal in Paris.

    Sur Mer - seafood - Updated May 2026

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