Brasserie Rosie Lou

The menu at Brasserie Rosie Lou represents chef Xavier Blanc's interpretation of Basque culinary traditions filtered through his experience working alongside Jean-François Piège. This pedigree shows in the careful execution and thoughtful presentation of dishes that might otherwise be considered rustic or simple. The cuisine celebrates the robust flavors of southwestern France while incorporating the fresh seafood that defines coastal Basque cooking.

Basque specialties anchor the menu, with authentic touches like txistorra sausage and pintxos de piquillos offering a taste of the region's celebrated pintxo culture. These smaller plates work beautifully as starters or for sharing, setting the tone for a convivial meal. The restaurant's commitment to charcuterie and quality meats shines through in dishes featuring pork and duck, prepared with the respect these ingredients deserve.

The bestselling coquillettes à la truffe has become something of a signature—a dish that exemplifies the restaurant's approach of elevating comfort food through premium ingredients. Similarly, the saucisse-purée represents French brasserie cooking at its most satisfying, while the crevettes à la crème de piment d'Espelette showcases how Basque flavors can transform a seafood dish. The use of Espelette pepper, a cornerstone of Basque cuisine, appears throughout the menu, adding its distinctive mild heat and fruity notes.

Vegetarian diners aren't forgotten, with options like the salade kikinoa providing a lighter alternative to the meat-focused offerings. The dessert menu continues the regional theme with the cheesecake basque à la myrtille—a creative take on the traditional Basque cake—alongside French classics like mousse au chocolat that satisfy those seeking familiar endings to their meal.

The pricing structure makes the restaurant accessible, with entrées starting at €7, main courses from €13, and desserts at €8. This positioning allows the restaurant to serve both casual diners seeking quality comfort food and those looking for a more complete gastronomic experience without the premium price tag of haute cuisine establishments.