L'Atelier Roulière

Quality sardines preserved in oil, served with crispy toasted bread. A simple and flavorful starter highlighting the seafood. Enjoy by placing the fish on the bread.

Roasted beef bone marrow served in the bone, accompanied by toasted bread and crispy fried onions. Very rich, fatty, and melt-in-your-mouth texture with a deep meat flavor. Generously spread on bread.

Traditional caramelized onion soup topped with a thick layer of gratinated emmental cheese. Savory, sweet, and comforting taste. Eaten hot with a spoon, mixing the melted cheese with the broth.

Whole camembert cheese baked until runny, topped with walnuts and honey. Sweet and savory mix with a creamy and unctuous texture. Ideal for sharing or spreading on bread.

Thin slices of raw artichoke seasoned with a truffle-scented vinaigrette. Fresh and light dish with earthy and woody notes. A delicate starter to whet the appetite.

Crispy fried pastry triangles filled with a spicy vegetable mixture. Served with a creamy mayonnaise with fresh herbs. To be eaten with fingers or a fork, dipping into the sauce.

Cold charcuterie preparation made from shredded beef tail meat pressed in a mold. Tender and gelatinous texture with a pronounced meat flavor. Served with a salad for freshness.

Vegetable-filled pasta served with tomato sauce and pistou (basil and garlic sauce). Vegetarian dish with Provençal flavors. Currently unavailable.

Tender marinated octopus pieces, served cold with colorful bell peppers. Firm but not rubbery texture, fresh and slightly tangy flavor. A refreshing seafood salad.

Snails served in their shells with garlic parsley butter. A French classic, rich in garlic and herb flavors. Use the small fork and tongs to extract the snail, and sop up the butter with bread.

Grilled salmon fillet served with gently cooked endives flavored with pistou. The fish is rich and tender, contrasting with the slight bitterness of the endives. A healthy and fragrant dish.

Delicate white fish roasted in the oven, served with a tian (sliced vegetable gratin). Fine and light flavor, accompanied by melting sun-kissed vegetables. A Mediterranean classic.

Whole cooked veal offal, served with mushrooms and a creamy pepper sauce. Characteristic firm texture and pronounced flavor, enhanced by the pepper. For lovers of meat and traditional flavors.

Homemade burger with ground beef patty, melted cheese, and toppings in a soft bun. Served with crispy fries and salad. A hearty and universally loved dish.

Whole roasted wild duck, served with stewed Swiss chard in tomato. Gamey meat flavor, served with tender vegetables. A rustic and flavorful dish.

High-quality raw beef, hand-cut into small cubes and seasoned. Fresh and tender texture, served cold with hot fries. A quintessential bistro dish.

Marbled and juicy grilled beef cut, served with mashed potatoes enriched with bone marrow. Intense meat flavor and very creamy accompaniment. Ideal for hearty appetites.

The most tender cut of beef, served with a zesty pepper sauce and fries. Lean and melt-in-your-mouth meat. A refined and classic dish.

Impressive beef cut to share, grilled with the bone. Served with fries and roasted bone marrow. Very flavorful and juicy meat, perfect for a convivial meal for two.

Selection of assorted cheeses served on a board. Offers a glimpse of different types of cheeses (hard, soft, etc.). Usually enjoyed with bread and sometimes wine after the main course.

Thick slice of brioche dipped in a mixture of egg and milk then pan-fried. Served warm with a salted caramel sauce and a scoop of cold ice cream. A rich, moist, and very indulgent dessert.

Creamy vanilla custard topped with a layer of crunchy caramelized sugar. Delicious contrast between the warm/crunchy top and the cold/creamy bottom. Break with a spoon.

Small chocolate cake baked to keep a molten center. Served warm with vanilla ice cream for temperature contrast. Intense chocolate flavor.

Choux pastry puffs filled with vanilla ice cream and drizzled with hot chocolate sauce. A timeless classic combining pastry, ice cream, and chocolate.

A coffee (usually espresso) served with a selection of several miniature desserts. Perfect for tasting everything without having to choose just one dessert.

Fruit dessert baked in a light custard, prepared to order. Served warm with the sweet-sour taste of apricots. Requires a short wait for baking.

Fresh cheesecake on a biscuit base, flavored with lemon. Served with a red fruit sauce. Dense and creamy texture with a refreshing hint of acidity.

Water and fruit ice cream without dairy products. Intense fruit flavor, very refreshing. Choose two flavors from the selection.

Ice cream sundae composed of caramel ice cream, caramel sauce, and whipped cream. A very sweet and creamy frozen dessert.

Vanilla ice cream scoops accompanied by morello cherries macerated in Kirsch (cherry eau-de-vie). A blend of creamy sweetness and the strong alcohol from the fruit.