le Rosebud

A classic French bistro staple. Hard-boiled eggs served cold, generously topped with a creamy homemade mayonnaise. Tender and creamy texture, rich and comforting flavor.

A creamy paste made from fish roe (usually cod or mullet), oil, and breadcrumbs. Ioded and salty flavor, smooth texture. Enjoyed spread on toast with a squeeze of lemon.

High-quality canned sardines that improve with age like fine wine. The flesh is melting and confit in oil. Served simply with butter and bread to appreciate their finesse.

Raw salmon marinated in a mixture of salt, sugar, and dill. Silky and melting texture, delicately flavored with herbs. Served with a traditional dill sauce.

White fish fillet coated in a crispy batter, served with fries. Pleasant contrast between the crispy coating and the tender fish flesh. To be dipped in tartar sauce.

Hot sandwich made of bread, ham, and cheese, all gratinated. Crispy on the outside and melting on the inside. A simple and tasty brasserie dish.

Exceptional Iberian ham from acorn-fed pigs. The flesh is dark red, marbled with melting fat, with an intense hazelnut flavor and a silky texture.

The quintessential French festive dish, with a rich, buttery, and creamy texture. Delicate and refined flavor. The onion chutney adds a sweet and sour note that balances the richness of the foie gras.

Assorted vegetables fried in a light and airy Japanese batter. Very crispy texture without being greasy. Dipped in soy sauce for an umami touch.

Spicy stew made with beef, red beans, tomatoes, and chili peppers. A comforting dish with warm and spicy flavors. Thick and consistent texture.

Prestigious sturgeon eggs, recognized for their firm amber to golden grains. Complex flavor with nutty notes and a long finish. Enjoyed on toast with a bit of cream.

Potatoes cut into sticks and fried. Crispy and golden on the outside, tender on the inside. The classic and timeless accompaniment.

Mix of fresh salad leaves, seasoned with a light vinaigrette. Adds a touch of freshness and lightness to the meal.

Semi-hard Swiss cheese, traditionally scraped into thin rosettes resembling flowers. Intense, fruity, and spicy flavor. Melts in the mouth thanks to the fine cut.

Small leavened dough cakes soaked in an alcoholic syrup (usually rum). Spongy and juicy texture, very sweet. Served with a creamy homemade whipped cream.

Assortment of ice creams (cream-based) or sorbets (fruit and water-based). Refreshing frozen dessert, ideal for ending the meal on a light and sweet note.