AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstHuîtres
Raw oysters by the six, each named by its grower and size on the carte: creuses, the cupped oysters, from Brittany, Normandy and Arcachon, and Belon flat oysters. The fines de claire are oysters matured in claires, the salt ponds of the Charente coast. Their season runs from September to April.
From La Lorraine's own menu and pages, as we read them in October 2026.
Also on our table
- We'd ask for six creuses, cupped oysters, from two growers side by side, and add Belon flats to compare
La Lorraine
French · seafood brasserie · Ternes, Paris
2 Place des Ternes, 75008 Paris
Since 1919 this seafood brasserie on the place des Ternes has kept a banc, an oyster counter, where Rabah Guechoud is the écailler, the oyster opener. The house says he has been named Meilleur Écailler de France three times.
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