Le Roulé, perfect for every delicious moment of the day

Le Roulé is an original French recipe, an almost fifty-year-old creation, produced in the Vosges region in northeastern France. Versatile, creative, and generous in flavour, Le Roulé fits in at any moment of the day. Whether for a comforting breakfast, a light lunch, a surprising dessert, or a refined aperitif, our cheese specialty adapts to every craving. To illustrate this borderless indulgence, we’re sharing four original recipes that highlight the different varieties in the Le Roulé range.

At breakfast, go for a sweet touch!

Pancakes have become a breakfast staple, both for their comforting sweetness and their convivial appeal. Paired with Roulé Pineapple, they reveal a fruity, indulgent combination—ideal for starting the day off right. Serve them with coffee, fragrant tea, or fresh fruit juice for a complete, energizing experience.

Preparation steps:

1. In a mixing bowl, combine the flour, baking powder, sugar, and salt.
2. In a saucepan, melt the butter. Whip the egg whites until stiff peaks form.
3. In a second bowl, whisk together the egg yolks, milk, ricotta, and melted butter.
4. Add the dry ingredients and whisk. Gently fold in the whipped egg whites with a spatula.
5. Heat a pan, then add a drizzle of sunflower oil. Pour in 1 ladleful of batter and wait until small bubbles appear on the surface. Flip the pancake and cook on the other side. Repeat until all the batter is used up.
6. Cut the pineapple into small dice. Serve the stacked pancakes with Roulé pineapple, the fruit, and maple syrup.

For aperitif hour, lean into truffle’s “chic” side!

At aperitif time, it’s all about refinement with Roulé Truffle gougères. Choux pastry—a great classic of French gastronomy—takes on elegant flavours here thanks to summer truffle. Perfect for a cocktail reception or a fancy dinner, these chic bites will delight your guests and elevate the French art of entertaining.

Preparation steps:

1. In a saucepan, pour in 250 ml water, the salt, and the butter cut into cubes. Bring to a boil, then remove from the heat.
2. Add the flour and mix vigorously.
3. Return to medium heat and stir until the dough pulls away from the sides of the pan. Add one third of the cheese and stir to melt.
4. Transfer the dough to a bowl and let it cool slightly. Add the eggs one at a time, mixing between each addition. You may not need all of the last egg, so beat it in a separate bowl and add it gradually while mixing. Once you reach a ribbon consistency, transfer the dough to a piping bag.
5. Preheat the oven to 220 °C (convection). On a baking sheet lined with parchment paper, pipe 3 cm-diameter gougères. Brush with beaten egg, then sprinkle with the remaining grated cheese. Bake for 12 to 15 minutes. Let cool.
6. Slice each gougère in half horizontally and stuff with a piece of Roulé Truffle.

As a main course, freshness is on the menu!

Craving a light, refreshing lunch? Waldorf salad with Roulé Garlic & Fine Herbs is made for you. Roulé Garlic & Fine Herbs adds an aromatic, subtle touch—perfect with the salad’s crunch and the fruits’ sweet & tangy notes. It’s the ideal meal to treat yourself while combining freshness & indulgence.

Preparation steps:

1. Wash the mini romaine and separate the leaves. Arrange them on a serving dish.
2. Preheat the oven to 180 °C. Spread the walnuts in an ovenproof dish and bake for 5 minutes, until lightly toasted.
3. Dice the apple and halve the grapes. Thinly slice the celery. Put these three ingredients in a bowl.
4. In a small bowl, mix together the mayonnaise and lemon juice. Season with salt and pepper. Pour this dressing over the apple-grape-celery mixture. Mix well.
5. Spoon this mixture over the mini romaine leaves and sprinkle with the toasted walnuts. Cut the Roulé into triangles and arrange them over the salad. Serve.

For dessert, a unique sweet-and-tangy pairing!

To end the meal on an original note, dare to try the tangy pairing of roasted peaches and Roulé Cranberry! This surprising match offers the perfect contrast between the fruit’s sweetness and the cheese’s freshness, enhanced by the hint of tartness from the cranberries. Peaches lend themselves to many desserts, from moist cake to pie, and this recipe showcases all their summery indulgence in a brand-new way.