We'd add
Tartelette au sirop d'érable
Maple-syrup tartlet with whipped cream on top. One after the bass, to finish.
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AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstBar entier d'Oléron, sauce béarnaise
A whole bass from the Île d'Oléron, roasted, with béarnaise, the tarragon butter sauce, on the side. Our main.
From Clamato's own menu and pages, as we read them in September 2026.
Also on our table
- A raw starter
- The maple tartlet to finish
Clamato
French · seafood counter · Charonne, Paris
80 Rue de Charonne, 75011 Paris
The Septime team's seafood counter on rue de Charonne, taking no bookings. Line-caught fish and raw shellfish are the whole card.
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