Le Rostand

A rustic traditional charcuterie made from minced pork. It has a firm texture and a rich, meaty flavor. Served cold with pickles and bread.

Marinated herring fillets served cold with warm potato salad. A classic bistro dish, flavorful and slightly vinegary.

Fish preserves from the famous Breton brand 'La Belle Iloise', served directly in their tin. Accompanied by toasted bread for spreading.

An assortment of dried meats and various cured meats (ham, sausage, terrine). Ideal for sharing or as a hearty starter with bread.

Thin slices of marinated raw beef, served cold. Topped with grated Parmesan cheese for a salty and umami flavor. Melts in your mouth texture.

Slices of Norwegian smoked salmon, served cold. Accompanied by toasted bread (toasts) and often butter or lemon.

Thin slices of Spanish cured ham (Serrano). Salty and aged flavor, tender texture. Enjoyed simply with bread.

A slice of duck foie gras, rich and creamy. Served with toasted country bread for crunch. A delicate and luxurious dish.

Burgundian specialty made of diced ham cooked in a parsley and garlic jelly. Served cold, firm and fresh texture.

Short, ridged pasta served simply with fresh basil. A light and fragrant vegetarian dish.

Long flat pasta served with a creamy sauce and pieces of smoked salmon. Rich and flavorful.

Pieces of chicken marinated in tandoori spices (slightly spicy Indian flavors) and grilled on a skewer. Tender and fragrant.

Grilled lamb chops seasoned with Provençal or aromatic herbs. Tender meat with a distinctive taste.

Raw beef meat coarsely chopped with a knife, seasoned (capers, onions, sauce). Served cold, tender and fresh texture.

Very tender piece of beef poached in an aromatic broth. Served with a rich and creamy béarnaise sauce flavored with tarragon.

A marbled and juicy cut of beef, grilled to your liking. Accompanied by a zesty mustard and herb sauce.

Lean and tender beef steak, topped with a creamy green peppercorn sauce. Spicy and peppery flavor.

Pan-fried veal liver slice, tender and melt-in-your-mouth with a characteristic iron flavor. Likely served with mashed potatoes.

Thick cooked salmon fillet, served with a fresh cream and dill sauce. A classic combination of mild and herbaceous flavors.

White fish fillet (cod) served with garlic mayonnaise (aioli) and steamed vegetables. A healthy and flavorful dish.

A selection of side dishes including fragrant rice, green beans, mashed potatoes, and sautéed potatoes. Served as a side or vegetarian plate.

A coffee (usually espresso) served on a tray with an assortment of several small desserts (petits fours).

Classic Italian dessert made of coffee-soaked biscuits and mascarpone cream. Creamy texture and coffee flavor.

Upside-down baked apple tart. Served warm, accompanied by fresh cream or whipped cream.

Pastry made of layers of crispy puff pastry alternated with pastry cream and fresh red berries.

A refreshing plate composed of several scoops of water ice (sorbet) and fresh seasonal fruits.

Fresh red berries covered with a cream or sabayon, then quickly browned in the oven. Served warm.

Dark chocolate cake with a molten or very moist center. Served with a liquid vanilla sauce (crème anglaise).

Thin and crispy puff pastry dessert filled with apples and flavored with apple brandy (Calvados). Requires preparation time.

Very thinly sliced fresh pineapple, marinated or drizzled with old rum (Trois Rivières). Fresh and exotic.

Raw milk pressed cheese from Savoie. Creamy texture, washed yellow-orange rind, nutty and farm-like taste.

Normandy soft cheese with a bloomy rind. Creamy texture and characteristic strong flavor.

Auvergne pressed cheese. Firm to crumbly texture depending on aging, fruity and lactic taste.

Italian blue cheese with blue veins. Creamy texture and a sharp yet mild flavor.

A selection of several pieces of various cheeses served with bread. Ideal for tasting different varieties.