Nil Panadero Dominguez
Authentic French seafood
Anyone who has the opportunity to spend some time in Paris should dedicate at least one of their meals to sampling that most French of dishes: chilled shellfish. We had an endless parade of every crustacean and invertebrate imaginable. At the Charlot, the first thing you see when you enter is a cooler display of all the delicious little ocean-dwellers you’re about to enjoy. I’d suggest starting with the seafood soup and moving on to the cold shellfish platter.
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