Discover the exquisite menu at Restaurant La Flamiche in Roye, France.
At the heart of Hauts-de-France, Restaurant La Flamiche invites you to savor a selection of impeccably crafted dishes that showcase the finest regional produce and culinary expertise. The à la carte menu is a celebration of seasonal flavors, each plate thoughtfully prepared to delight your palate with freshness and finesse.
Starters
Begin your culinary journey with the refined and vibrant "La poêlée d’asperges blanches et vertes de la région," a delightful sauté of white and green asparagus from the region, crowned with shards of creamy brebis cheese, summer truffles, and a perfectly cooked œuf parfait. This starter expertly balances earthy truffle notes with the freshness of local asparagus, setting an elegant tone for your meal.
Mains
For the main course, indulge in exquisite dishes like "Le rouget barbet à la peau," featuring tender red mullet with its skin crisped to perfection, accompanied by peppery artichokes encrusted with black olives and fragrant basil. Alternatively, savor "Le ris de veau doucement braisé au beurre demi-sel," a delicately braised sweetbread in salted butter, paired with salt-baked potatoes and freshly grated truffles that lend a luxurious depth to this classic French preparation.
Desserts
Conclude your meal on a sweet note with the "Le soufflé chaud au limoncello et framboises," a warm and airy soufflé infused with zesty limoncello and adorned with fresh raspberries. This dessert perfectly marries the tang of citrus with the subtle sweetness of berries, offering a light yet indulgent finale to your dining experience.
Drinks and Specials
Complement your meal with a curated selection of fine wines and craft cocktails served at La Flamiche, perfect for enhancing the flavors of each dish. While the restaurant does not offer vegetarian options, its focus on exceptional French classics made with locally sourced ingredients ensures a memorable dining experience in Roye.
- Starters La poêlée d’asperges blanches et vertes, éclats de brebis et truffes d’été, œuf parfait.
- Mains Le rouget barbet à la peau with artichauts poivrades, olives noires and basilic; Le ris de veau braisé au beurre demi-sel with pommes de terre and fresh truffles.
- Desserts Le soufflé chaud au limoncello et framboises.
