The table at Girafe is a mixture of simplicity and opulence, of gourmandise and beautiful urbanity

In the style of a Parisian seahouse, fish, shellfish and crustaceans are prepared in all their forms. From the most classic: in ultra-fresh platters, in raw versions in the form of ceviche and other sashimi, but also skilfully gilded (lobster, sole, turbot...), evolving according to the arrivals. A wave between heritage cuisine and today's cuisine.