Top 6 local specialties to taste!

Are you discovering Rambouillet Territoires and don't want to miss out on the Yvelin specialties? This top 6 is for you! To try on the spot or to take away, here is a selection of local specialties to try!

The Rambolitan

The Rambolitan

Invented in 1946, this cake is well anchored in the local gastronomic culture… Its recipe, unchanged since its origins, uses a macaron paste covered with a light praline cream, all sprinkled with almonds and roasted hazelnuts. 
On a daily basis, the success is undeniable and the pastry continues to seduce both locals and curious tourists.

Pastry Package – Rambouillet
Merino Terrines

Merino terrines

La Bergerie Nationale, an educational farm in the Domaine de Rambouillet offers you a selection of 4 Merino terrines: the original, country style, with rosemary or Espelette pepper, they are sure to delight you!

National Sheepfold – Rambouillet
tremblaye firm cheese

Cow and goat cheeses

Since 1967, the Ferme de la Tremblaye has been offering farmhouse cow and goat cheeses. Its autonomous, perennial and healthy ecosystem motivated the adoption of the agroecological model in 2008, inspired by the nearby forest of Rambouillet!

La Tremblaye Farm – La Boissière-School
Queen's Brewery - Rambouillet

“La Rambolitaine” beer

A 100% local beer has just been born in Rambouillet: Rambolitaine! As a true enthusiast, Paul does the bottling by hand, a substantial job since it can represent 1 500cl bottles in one day. We told you everything is artisanal at La Rambolitaine. 

Queen’s Brewery – Rambouillet
Chevreuse Valley Biscuit Factory

Biscuits from the Chevreuse Valley

About forty points of sale distribute the range of biscuits which includes 8 recipes: financiers, Florentines, rocks, meringues... Handcrafted, without additives, preservatives, flavorings or colorings.

Chevreuse Valley Biscuit Factory – Les Essarts-le-Roi
the alchemist

The Alchemist's syrups

Once upon a time there was the Alchemist, master syrup maker, creator of artisanal syrups. He found nature so rich in flavors that he wanted to put it in a bottle, like the master chefs of the Middle Ages. At that time, syrup was not a drink, but a culinary ingredient: this is how his desire to reconnect with this medieval tradition was born.

The Alchemist – Chevreuse