What French seafood platter typically includes oysters, clams, shrimp, and lobster?

The French seafood platter typically featuring oysters, clams, shrimp, and lobster is called a plateau de fruits de mer, literally “shellfish platter.” It is usually served cold on a large platter, often arranged over crushed ice to keep the seafood chilled. The selection can include raw or cooked shellfish, depending on the restaurant and the particular seafood available.

Besides oysters, clams, shrimp, and lobster, a plateau may contain crab, mussels, scallops, prawns, langoustines, or periwinkles. The exact combination is not fixed, which is why the name identifies a style of presentation rather than one standardized recipe. Common accompaniments include lemon, mignonette sauce, and cocktail sauce.

The platter is often raised on a stand or built in tiers. That dramatic presentation is practical as well as decorative: shellfish served in shells or half-shells occupy considerable space while yielding relatively small portions of meat. It should not be confused with bouillabaisse, a cooked Provençal fish stew, or moules marinières, mussels cooked in a seasoned broth. The French term “fruits de mer” refers broadly to seafood, but this platter generally emphasizes shellfish.