Rosie, the new trendy brasserie at Bastille

Are you a fan of good Parisian brasseries? On January 9, the Rosie brasserie opened its doors in the capital's 11th arrondissement, a stone's throw from Place de la Bastille. On the menu? Delicious and generous traditional brasserie dishes at very affordable prices, accompanied by fine vintages or tasty cocktails.

At 53 rue du Faubourg Saint-Antoine, there used to be an Irish pub... Since January 9, the pink-and-blue Rosie brasserie has taken its place.

Created by Juliette Cerdan and Kevin Caradeuc, two former members of the Big Mamma group(Popolare, Felicita, Mamma Primi, Libertino...), Rosie is a pretty 550 m² brasserie serving traditional dishes that are 100% homemade. For starters, themayo egg yolk is creamy to the core, the leek vinaigrette crunchy, and the pâté en croûte made on the premises is to die for!

As for the main courses, the sausage is served with a buttery homemade purée, and the steak (cooked or tartar) is accompanied by very fine, crispy homemade fries. Rosie 's menu also includes the inevitable and delicious coquillettes jambon truffe, a vegetarian parmentier (with mushrooms, chestnuts and purée), or a Pithiviers (puff pastry, pigeon fillet, foie gras, pig and a small salad), and the catch of the day.

For those with a sweet tooth, there's an imposing Valhrona 70% chocolate moelleux, a generous filled doughnut, a beautiful Saint Honoré, a tempting lemon meringue tart, or the famous crème brûlée.

This rather simple menu, reminiscent of the flavors of our childhood, changes every 3 to 4 weeks, depending on the season. A guarantee of quality, it is produced in collaboration with 130 direct producers, and of course features local produce. The other plus? Affordable prices (starters and desserts from 4 euros, main courses from 12 euros).

In the kitchen is Chef Eloi Spinnler. Trained at Ducasse's, his aim is to revive a culinary heritage that has been consigned to oblivion by offering a sincere and ultra-generous cuisine. To achieve this, the Chef has enlisted the help of charcutier Lilian Bard, who trained at Maison Vérot and offers top-quality charcuterie, and pastry chef Yohan David.

For the decor, Brasserie Rosie called on the talents of John Whelan. The ambiance is timeless, with"the soul of a classic brasserie, yet daring at the same time". Rosie's banquettes are lined up and displayed, the tiled floor in black and white.

The decor is as blue and pink as you could wish, right down to the toilets. It's kitsch, but we like it. There's a big surprise upstairs, where you'll find the famous apartments, private dining rooms bathed in their (new) Grandma's juices.

Rosie also offers tasty cocktails like the"Clarified Milk Punch", made with rum-clarified milk, Cognac, Absinthe, Cointreau, citrus, infused green tea and a blend of spices. Also discover"Gin Tonic Le Normand", made with gin, hibiscus tonic and dehydrated apple.