Chez Aline

A sweet and savory stew combining the tenderness of lamb with the tangy freshness of clementines. Served with a fine and light wheat semolina. A comforting dish with original flavors.

A typical smoked sausage from Franche-Comté served with melting lentils. The dish is accompanied by an aromatic parsley and onion sauce. A classic of French bistro cuisine.

Braised rabbit pieces with melting eggplant and flavored with cumin. Served with simple white rice to absorb the sauce. Lean and flavorful meat prepared with Mediterranean accents.

Three half hard-boiled eggs with the yolk mixed with mayonnaise and herbs, then replaced in the white. A great classic of French bistros. Creamy and tasty.

A slice of thick Spanish omelette with potatoes and onions. Dense and melting. Eaten hot or cold, often served with a little bread.

Dessert made of soft cooked apples covered with a crispy crumbled pastry made with butter and sugar. A pleasant mix of textures, served warm or cold.

Rice slowly cooked in vanilla milk with a hint of lemon. Topped with a rich and creamy salted butter caramel. A very gourmet childhood dessert.

A tender strawberry cake accompanied by a Fontainebleau (an airy mixture of fresh cheese and whipped cream). Fresh, light, and fruity.

Intense Dark Chocolate Mousse