Comptoir Sur Mer

The story

Comptoir Sur Mer Paris | Focused Seafood Counter by Chef Olive Davoux

Roots of the kitchen

Comptoir Sur Mer in Paris operates as a dedicated seafood counter where Chef Olive Davoux directs daily selections from local waters. She established her original venue in 2017 before launching this sister location along Rue de Lancry. Both spaces rely on direct partnerships with line fishermen and wild plant gatherers. The menu shifts entirely based on morning boat arrivals rather than fixed recipes.

Curated platters and precise pairings

Guests assemble their own spreads using oysters from Normandy, palourde clams from the Camargue, and langoustines gathered near Guilvinec. The kitchen pairs these seafood items with deliberate accents like Thai nahm jim sauce and Bordier seaweed butter. More composed options appear alongside the counters, including a Capbreton sea bass carpaccio topped with radicchio, limequat, and trout roe. Minimal preparation allows the quality of the catch to lead.

Compact dining and continuous flow

The room stays deliberately tight, accommodating no more than twenty guests across wooden counters and wall-mounted seating. Shared plates circulate throughout the afternoon and evening to match the relaxed neighborhood rhythm. Natural wines rest beside the chillers, selected specifically to complement the seafood-focused menu. A recent Le Fooding acknowledgment highlighted how the cramped footprint maintains a buoyant energy while keeping service sharp.