L'HUITRIERE

What L'HUITRIERE does

L'Huitrière is a privately held French restaurant operating from a single 70-cover dining room at 11 rue Traz Périer in Étretat, Normandy, directly facing the town's iconic chalk cliffs. The establishment is registered in France under SIREN 813 329 802 00025 and is led by Gérant Elie PELEGRIN with Chef de cuisine Morgan heading the kitchen. Headcount is approximately 8–10 collaborators based on job posting disclosures.

The core offering is traditional Norman cuisine with an emphasis on seafood, including plateaux de fruits de mer (oysters, shrimp, langoustines, prawns, whelks, periwinkles), grilled lobster, and fish dishes sourced directly from the Norman coast. The menu architecture spans multiple price points: a weekday lunch Menu L'Aiguille at €29–€35, the signature Menu L'Huitrière at €55, a vegetarian menu at €35, a sharing Menu Autour de la Mer at €190 for two, and à la carte mains ranging from €25 to €30 (plus market-priced lobster). Special-occasion menus (Saint-Valentin at €79.90, Saint-Sylvestre at €119) are released periodically. The underlying technology is a conventional restaurant kitchen with no proprietary digital or AI components; the supporting technology stack is a WordPress website with an email-based reservation form and a separate gift card storefront (lhuitriere.store).

The business model is direct-to-consumer dine-in service, supplemented by online gift card sales. Revenue is generated per cover via fixed-price menus or à la carte orders; beverages are typically not included in special menus and represent an additional margin layer. The customer base is two-segment: tourists visiting Étretat (primary) seeking a panoramic fine-dining experience, and local residents/seniors (secondary) who frequent the restaurant outside peak tourist season. The restaurant operates year-round with both lunch and dinner service and accepts reservations via website email. No external investors, parent companies, franchises, partnerships, or M&A activity are disclosed in the source material.

Name

L'HUITRIERE

Legal name

L'Huitrière

Website

https://lhuitriere.fr

Company type

Private

Operating status

Operating

Headcount range

1–10 employees

Short description

L'Huitrière is a privately held Norman seafood restaurant in Étretat, France, operating a 70-cover dining room facing the iconic chalk cliffs. It serves tourists and local residents year-round with traditional fish and shellfish specialties across multiple prix-fixe menus.

Ownership category

akta.pro rank

Product category

Fine Dining Restaurant

akta.pro primary industry

Seafood Fast Casual (THAFABAJ)

Keywords

• Seafood restaurant
• Fine dining
• Norman cuisine
• French gastronomy
• Fresh seafood

Headquarters

HQ city

Etretat

HQ country

France

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Infrastructure

Revenue model

1. Dining services: Traditional restaurant revenue from food and beverage sales. Customers pay per meal (à la carte or tasting menus). Gift cards also sold through online store.

Pricing tiers

Go-to-market motion1 record

Distribution channels1 record

Marketing channels3 records

Core offering

L'Huitrière is a panoramic seafood restaurant in Étretat, Normandy, serving traditional French cuisine centered on fresh fish, shellfish, crustaceans and grilled lobster sourced directly from Norman coasts. The restaurant offers a range of fixed-price menus (lunch, signature, vegetarian, sharing seafood platter), à la carte dishes, a children's menu, seasonal special-occasion menus, and gift certificates, operating year-round with 70 covers and views of the Étretat cliffs.

Product overview

L'Huitrière is a panoramic restaurant located in Etretat, Normandy, offering traditional French cuisine centered on seafood and fish specialties. The establishment features multiple menu tiers: the signature Menu L'Huitrière (55€) for full dining experience, Menu L'Aiguille (35€/29€) for weekday lunches, Menu Végétarien (35€) for vegetarian guests, and the Menu Autour de la Mer (190€) for two featuring a seafood sharing platter. Additional offerings include a children's menu, seasonal specials like Saint Jacques scallops and grilled blue lobster, and gift certificates. The restaurant seats 70 guests and operates year-round with views of the famous Etretat cliffs.

Differentiator

Problem solved

Functional benefit

Products and services

• Restaurant L'Huitrière (Dining Service)
• Menu L'Aiguille
• Menu L'Huitrière
• Menu Végétarien
• Menu Autour de la Mer (2 personnes)
• Menu Enfant
• Chèques Cadeaux (Gift Certificates)

Segments2 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Scale indicators2 records

Recent moves5 records

Expansion highlights4 records

Broad incumbents

• Pierre Gagnaire: Three-Michelin-star fine dining restaurant in Paris with tasting-menu format. Comparable in premium French gastronomy positioning and multi-course menu structure, though at a very different scale and price tier.
• L'Ambroisie: Iconic Parisian fine dining institution offering classic French gastronomy. Comparable as a high-end French seated restaurant with premium pricing and tourist clientele, though at materially larger scale and longer heritage.
• Bouillon Chartier: Traditional French restaurant in Paris serving classic cuisine in a high-volume, tourist-friendly format. Comparable as a heritage French sit-down restaurant but operates at a different price point and far larger scale.
• Septime: Paris-based contemporary French fine dining restaurant with multi-course tasting menus. Comparable in fine-dining, chef-driven, set-menu format, though at larger scale and in a major urban market.
• Le Train Bleu: Historic Parisian brasserie-restaurant with strong tourist appeal. Comparable as a destination restaurant monetizing both ambiance and traditional French cuisine, though at much larger capacity.

Others

• Café de Flore: Iconic Parisian brasserie with strong tourist pull and traditional French fare. Comparable as a destination French restaurant leveraging a distinctive setting and brand, though not a seafood specialist.

Direct peers

• Le Bréard: Fine dining restaurant located in Honfleur, Normandy, with a similar Normandy terroir-driven menu and comparable small-scale, chef-led operation. Closest peer in terms of regional context and seat count.
• Le Mascaret: Small seafood-oriented fine dining restaurant on the Normandy coast (Blainville-sur-Mer). Comparable in scale, Normandy location, seafood focus, and direct-to-consumer chef-driven model.
• La Mare aux Oiseaux: Seafood-forward restaurant on the Noirmoutier peninsula in Pays de la Loire. Comparable as a French coastal, chef-driven seafood destination restaurant with a scenic setting and tasting-menu structure aimed at destination diners.
• SaQuaNa: Michelin-starred seafood-focused fine dining restaurant in Honfleur, Normandy. Comparable to L'Huitrière in Normandy location, seafood specialization, tasting-menu format, and direct-to-consumer fine dining positioning at similar cover counts.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat3 records

Key risks5 records

Key highlights6 records

Customer concentration

• LinkedInlinkedin.com/company/l'huitriere

Revenue estimate

Valuation estimate

Number of profiles

Profiles2 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about L'HUITRIERE