Le Restaurant du Rond Point

Traditional onion soup topped with bread and cheese, gratinated in the oven. Sweet and savory flavor, comforting and melting texture. Eaten hot with a spoon.

Cold soup made from heirloom tomatoes. Refreshing, tangy, and light. Ideal as a starter in hot weather.

Grilled octopus piece served with a chickpea puree (hummus) flavored with wild garlic. The octopus is tender inside and slightly crispy outside.

Rich and creamy duck foie gras, marinated in apple alcohol. Served with a sweet and sour fruit chutney. To spread on toast.

Thin slices of raw trout marinated in salt and spices. Served with a thick and creamy fresh herb cream. Melting texture and delicate flavor.

Premium quality roasted chicken breast, served with its herb jus and green vegetables. Tender and juicy meat.

Gourmet burger with renowned Aubrac beef. Topped with melted cheese and served with fries. Hearty and flavorful.

Raw beef cut coarsely by knife and seasoned. Fresh and tender, served cold with hot fries.

Veal shank stew simmered for a long time in a tomato and white wine sauce. The meat is very tender and falls off the bone. Served with potato and cheese puree.

Long-fibered beef cut, quickly grilled to remain rare or medium. Served with a flavorful sauce and creamed potatoes.

Traditional French sausage made from pork tripe. Very pronounced flavor and characteristic smell. Firm and granular texture. A dish for offal lovers.

Pork belly cooked very slowly until tender. Rich in flavor, served with a smooth, sweet and savory puree.

Simple menu for children including grilled minced meat and fries.

Chef's specialty that changes daily according to the market.

Grilled white fish cooked on a griddle. Served with an olive oil sauce and raw vegetables, accompanied by rice.

Oven-baked salmon fillet, served with a slightly spicy Japanese horseradish (wasabi) sauce and fresh salad.

Small square pasta stuffed with cheese and herbs, a specialty of the Dauphiné region. Served in a creamy Italian cheese sauce.

Small pasta stuffed with noble mushrooms, served in a hot and flavorful chicken broth.

Gratinated hot sandwich on country bread with ham and melted cheese. Served with fries.

Large slice of toasted bread topped with Mediterranean vegetables and melted Italian cheeses.

Classic composed salad with crisp lettuce, chicken, croutons, and shavings of dry cheese.

Rich chocolate dessert with a crunchy texture, often based on feuilletine or biscuit.

Fresh exotic fruits cut into small cubes. Served with coconut ice cream. Light and fruity dessert.

Light red berry mousse flavored with star anise. Airy and creamy texture.

Creamy vanilla dessert topped with a thin layer of crunchy caramelized sugar.

Poached meringue whites served on crème anglaise, with a banana garnish.

Espresso coffee served with an assortment of several miniature desserts.

Tea served with an assortment of several miniature desserts.

Selection of aged cheeses served with bread.

Chef's special dessert of the day.

Cup of ice cream or sorbet with three flavors to choose from.

Selection of refreshing fruit sorbets.