ROSE, THE RESTAURANT

Flat Italian bread baked in the oven, flavored with herbs of Provence and olives. Soft texture inside and slightly crispy outside. Ideal for sharing or as a side dish.

A spread made from Kalamata black olives. Intense, salty, and umami-rich flavor. Usually enjoyed spread on bread or toast.

Creamy chickpea purée with tahini (sesame paste), lemon, and garlic. Creamy texture and nutty flavor. Served with breadsticks for dipping.

A small burrata (fresh Italian cheese with a creamy center) served with tomatoes and red pesto. A mix of soft textures and fresh, sunny flavors.

A selection of various spreads (like tapenade or hummus) accompanied by homemade focaccia bread. Ideal for tasting different flavors as an aperitif.

A Niçoise specialty resembling a tart with caramelized onions, often topped with anchovies and black olives. Characteristic sweet and savory flavor. Eaten warm or cold.

A selection of three quality olive varieties. Offers a range of flavors from fruity to full-bodied. Perfect for snacking with a glass of wine.

An egg cooked without a shell in simmering water, served with a rich parmesan and truffle sauce. The runny yolk blends with the creamy sauce for a luxurious taste.

Tender leeks served cold with a vinaigrette sauce, here revisited with avocado cream and bottarga (dried mullet roe). A bistro classic with a salty marine touch.

High-quality sturgeon eggs produced in France. Black pearls with an iodized flavor and melting texture. Served with traditional accompaniments.

Fried rice balls, breaded and stuffed with gorgonzola cheese. Crispy on the outside and melting on the inside. Served with tomato and pesto sauce.

Thin slices of marinated raw beef. Tender and fresh texture. Served with a light arugula foam.

A caramelized leek upside-down tart, served with thick Normandy (Isigny) crème fraîche spiced with za'atar (a Middle Eastern herb blend). Savory and melting.

Fried squid rings in a light batter. Crispy and golden. Flavored with garlic and parsley, served with a spicy mayonnaise.

A selection of quality Spanish cured meats. Includes raw ham, sausage, and spicy chorizo. Ideal for sharing over a drink.

A selection of PDO (Protected Designation of Origin) cheeses from the Mediterranean basin. Offers a variety of textures, from creamy to firm, and distinct flavors.

Fresh pasta stuffed with mushrooms and cheese. Served with a creamy truffle parmesan sauce and a herbaceous touch of watercress. A rich and comforting vegetarian dish.

Grilled and smoked sea bream fillet. Accompanied by seasonal vegetables and grated bottarga for an intense marine flavor. Light and refined.

Beef piece slow-cooked for a very long time until extremely tender. Served with mashed potatoes, sea greens, and a luxurious touch of caviar.

Cabbage leaves filled with a flavorful vegetarian stuffing. Topped with a green spinach coulis. A complete and healthy dish.

Thick and tender piece of duck fillet. Served with various cabbage preparations and a spicy green sauce. Red meat with a pronounced flavor.

Cod loin (white fish) cooked with a crispy herb crust on top. Accompanied by a leek tart and a creamy avocado sauce.

Selection of aged Italian cheeses. Allows you to finish the meal with a savory and creamy note rather than sweet.

A sophisticated dessert inspired by the famous biscuit. Combines crunchy chocolate, a moist sponge cake, and the fruity acidity of raspberry in multiple textures.

Original creation combining avocado and citrus in a sweet version. Fresh, creamy, and tangy, with a surprising homemade ice cream.

A daring dessert with fresh goat cheese. Balanced by the sweetness of lavender honey and the tartness of rhubarb on a crumbly biscuit base.

A decadent dessert for pistachio lovers. Cookie-like base, intense praline center, and flavored ice cream. Rich and nutty.

Artisanal ice cream or sorbet scoops. Refreshing and sweet, ideal for a light end to the meal.

An espresso coffee served with an assortment of several miniature desserts. Perfect for tasting a bit of everything without choosing a large dessert.

A variation of the gourmet coffee, likely served with Farigoule (Provençal thyme liqueur) or thyme-flavored desserts. Sweet and herbaceous.

Luxurious version of the dessert assortment, often accompanied by a glass of champagne or a cocktail instead of coffee.