At Restaurant Les Roses, the seasonal menu will be available from April 2 to June 15, 2026. This selection showcases spring produce, refined dishes, and subtle flavor pairings, in the spirit of an elegant, precise cuisine that is resolutely focused on the pleasure of dining.
On this occasion, the Easter weekend, April 5 and 6, 2026, will also be an opportunity to enjoy this new menu for both lunch and dinner.
A new spring menu at Restaurant Les Roses
With the arrival of warmer weather, the cuisine at Restaurant Les Roses evolves toward a more plant-based, brighter palette, while maintaining the high standards and finesse that define its identity.
This new menu, available from April 2 to June 15, 2026, celebrates seasonal ingredients through delicate, balanced, and richly textured compositions.
The tone is set right from the starters.
The Foie Gras & Pressed Quail Breast, served with stuffed morels, wild garlic, and black garlic, heralds a cuisine of character, blending intensity and elegance.
The Tuna Belly, served with agnolotti, Comté cheese crumble, and poulette sauce, offers a more briny and indulgent take.
The roasted white asparagus, enhanced by a buckwheat tuile, tarragon pesto, and asparagus cream, fully embodies the spring spirit of this new menu.
For lovers of exceptional ingredients, Sturia IGP caviar from Aquitaine rounds out this selection of starters.
Seasonal dishes that blend precision, freshness, and indulgence
When it comes to the main courses, Restaurant Les Roses offers a menu built around high-quality ingredients, expert cooking techniques, and bold flavor pairings.
The Comté cheese agnolotti, enhanced with piquillo peppers, peas, and a confit egg yolk, make for a generous, spring-inspired dish.
The confit John Dory, served with Timut-glazed carrots, grilled rhubarb, and red butter, strikes a balance between sweetness, intensity, and freshness.
The crispy monkfish, served with shrimp chips, peas, and lovage emulsion, extends this seafood-inspired theme with a livelier touch.
Lovers of exceptional cuts will also find the grilled Brittany lobster, prepared with panisse, fennel, and veal jus with capers, or the squab cooked on a chest, accompanied by pomme dauphine, confit thigh with anchovies, and a jus made with amber beer from Brasserie Papyllon.
The menu also highlights meats with the Castilian Black Angus beef cut, served with grilled white asparagus, candied lemon, and chimichurri sauce.
As the highlight, the Grade A4 Wagyu beef ribeye, served with tender beets, a pear-wasabi condiment, and cocoa crumble, offers a rare experience that blends power, finesse, and originality.
Desserts that carry the menu’s theme forward
The end of the meal reflects the same pursuit of balance and precision.
The Formaticus cheese cart, served with chutney, jam, and homemade crackers, generously extends the dining experience.
The desserts, meanwhile, play on contrasts and freshness. The 63% Vanuari chocolate, paired with beet sorbet, gianduja, and shiso powder, offers an elegant and contemporary finale.
The steamed carrot biscuit, served with peas, verjus-whipped ganache, and sorbet.
Easter Weekend at Restaurant Les Roses
To celebrate Easter weekend, Restaurant Les Roses welcomes you on April 5 and 6, 2026, for lunch and dinner, to discover its new seasonal menu in an elegant and welcoming atmosphere.
For this spring event, a 79 € à la carte menu will be offered, featuring a starter, main course, and dessert. A wonderful opportunity to share a gourmet experience with family, friends, or your partner, featuring seasonal cuisine crafted with finesse.
A must-visit spot this spring
With this new seasonal menu, Restaurant Les Roses once again reaffirms its vision of refined cuisine, inspired by fresh ingredients and driven by a passion for detail.
From April 2 to June 15, 2026, this spring menu invites you to take your time, savor the moment, and rediscover the pleasure of an exceptional dining experience.
For the Easter weekend, this experience continues with a lunch or dinner designed to celebrate the season in the finest setting.
👉 Discover the new menu at Restaurant Les Roses and reserve your table for the Easter weekend.
Photo credits : © Eléonore Arnold, Laurie-Anne Allard
