Rosemarie
French restaurant · Gros Caillou ·
Traditional French dishes: lobster ravioli, entrecôte, chocolate tart
Traditional French dishes: lobster ravioli, entrecôte, chocolate tart
"Cream, butter, zinc-topped counter, imitation leather and egg mayonnaise – a recipe for happiness! This bistro is run by two seasoned professionals, Nina and Philippe Cadeau (formerly at Beurre-Noisette and Christian Constant's restaurant, Cocottes), and named after their mothers. Their expertise has lost none of its lustre: Nina's enthusiasm continues to shine on the restaurant floor and Philippe turns out delicious traditional and seasonal dishes: think devilled eggs, trout marinated in lemon zest, entrecôte and fried potatoes, chocolate tart or vanilla profiteroles." - Michelin Inspector
"Cream, butter, a zinc-topped counter and imitation leather are a recipe for happiness at this bistro opened by two seasoned professionals. Nina and Philippe Cadeau worked at Le Beurre Noisette and Christian Constant's Cocottes respectively, and named this restaurant after their mothers. Their expertise is still going strong: Nina's enthusiasm continues to shine on the restaurant floor and Philippe turns out delicious traditional and seasonal dishes. Examples could include: leek vinaigrette, country terrine, salmon tartare, pollack, scallops, entrecote and shoulder of lamb for two, custard pie or chocolate mousse. A blackboard menu changes daily (around €30 at lunchtime and €40 in the evening) and sits alongside an à la carte." - Le Guide MICHELIN
"Cream, butter, a zinc-topped counter and imitation leather are a recipe for happiness at this bistro opened by two seasoned professionals. Nina and Philippe Cadeau worked at Le Beurre Noisette and Christian Constant's Cocottes respectively, and named this restaurant after their mothers. Their expertise is still going strong: Nina's enthusiasm continues to shine on the restaurant floor and Philippe turns out delicious traditional and seasonal dishes. Examples could include: leek vinaigrette, country terrine, salmon tartare, pollack, scallops, entrecote and shoulder of lamb for two, custard pie or chocolate mousse. A blackboard menu changes daily (around €30 at lunchtime and €40 in the evening) and sits alongside an à la carte." - Le Guide MICHELIN
