Mêlée menu overview at Frederiksberg's French bistro Mêlée, Denmark's culinary gem.
Nestled in the heart of Frederiksberg, Denmark, Mêlée offers an exquisite journey through French-inspired cuisine with a distinct Danish twist. This Michelin-recognized bistro crafts each dish with precision, presenting a menu that balances classic flavors and contemporary techniques to delight every palate.
Starters
Begin your meal with the iconic Steak Tartare, a masterful blend of finely chopped beef combined with piquant capers, crisp onions, a velvety egg yolk, and fresh parsley. This dish captures the essence of traditional French bistro starters, setting the tone for an exceptional dining experience.
Main Courses
Mêlée’s mains showcase the rich heritage of French cuisine fused with local Danish ingredients. The Onglet Steak stands out with its tender hanger steak, bathed in a luxurious red wine sauce, accompanied by perfectly cooked potatoes, vibrant green onions, and a surprising crunch of toasted peanuts to elevate each bite.
For poultry lovers, the Coq au Vin presents a soulful, slow-cooked chicken simmered in red wine with earthy mushrooms, sweet onions, and crispy bacon pieces. This dish embodies the comforting, rustic charm of French country cooking that pairs beautifully with Mêlée’s curated wine list.
Desserts
Conclude your meal with a classic French delight, Profiteroles with Strawberry. These delicate puff pastries are filled with luscious cream and topped with fresh strawberries and rich chocolate sauce, creating a harmonious balance of sweet and tart that lingers on the palate.
Drinks and Specials
Mêlée complements its culinary creations with an extensive selection of wines, beers, and coffee, perfectly curated to enhance your dining experience. The bistro’s atmosphere invites lively conversation and slow enjoyment, making it an ideal spot for groups to savor both classic French dishes and seasonal specials influenced by Danish flavors.
- Starters: Steak Tartare with capers, onions, egg yolk, and parsley.
- Mains: Onglet Steak with red wine sauce, potatoes, green onions, and peanuts; Coq au Vin with chicken, mushrooms, onions, bacon, and red wine.
- Desserts: Profiteroles with strawberries, cream, and chocolate sauce.
