Clamato
Clamato serves oysters, raw cuttlefish with sesame and chili, and ceviche with squash and coriander, and it takes no bookings at either service, so you turn up and wait.4 It is the seafood room the Septime kitchen opened next door on rue de Charonne.5
Why go
Bertrand Grebaut and Theophile Pourriat built this one on the East Coast oyster bar, and the name is a Quebecois drink: a Bloody Mary with clam juice in it, which you can also order here.1 The fish is Atlantic and the kitchen leaves it alone. The MICHELIN inspector, in the 2026 selection: "The ingredients are chosen with great care and prepared as simply as possible, then presented in plates for sharing."1 Pourriat picks the wine himself, and Le Fooding lists what that means in practice: a Beaujolais Villages from Alex Foillard by the glass, an Auvergne pinot noir from Marie and Vincent Tricot, a Chablis from Alice and Olivier de Moor.3 Grebaut died on 4 July 2026.5
Order this / avoid
- Oysters and something sparkling, which is The Infatuation's whole instruction and it is a good one.4
- The squid tagliatelle with fennel, off one night's carte.3
- Smoked haddock with potatoes and a Savagnin cream, from the same night.3
- The Clamatarte, maple syrup under whipped cream, which is the house dessert.3
- Avoid counting on a big plate. Time Out's critic found the portions mean for the money and said so in the same breath as the five stars.2
What locals & experts say
- Jenny Stampa gave it five out of five for Time Out in 2016 and put the caveat in the standfirst:
Team shellfish with fine white fines at this deeply satisfying but slightly pricey seafood bar.
2 - And in the body, the complaint that came with the five stars:
the prices are relatively high and the portions not all that generous.
She weighs it against produce she calls fresh and responsibly sourced.2 - The Infatuation, on why the room exists for most readers:
Clamato is a superb alternative, though it's a wholly different experience.
6 - Le Fooding on one night's plates:
ultra-tender purple eggplant served with trout roe and cashews; impressive grilled zucchini topped with anchovies and mustard seeds.
3
Good to know
- Plates ran 7 to 29 euros when Le Fooding read the carte.3
- The room is in the 2026 MICHELIN selection with no distinction, which means the inspectors wrote it up and gave it nothing.1
- Hygiene: I have not read a French inspection record for this room, so I have nothing to report either way.
Jeff's take (his words)
- Note: "for seafood, cocktail, wine next to septime; where chefs seem to hang out, especially on Sundays. Casual cousin to septime"
Verdict
should-visit — Walk in, order a dozen oysters and something sparkling, and eat at the bar. This is the Septime kitchen's seafood room, and unlike Septime it takes no bookings at all, so it is the half of the address you can actually get into. Time Out's five stars came with a warning about the portions and the bill, and that warning still stands.