Juveniles

Chef Romain Roudeau's cuisine at Juveniles represents a thoughtful approach to French bistrot cooking, elevated by quality ingredients, seasonal awareness, and a unique Scottish influence. The menu changes with the seasons, ensuring that dishes showcase ingredients at their peak while maintaining a core identity rooted in French tradition.

The cooking style emphasizes proper technique and respect for ingredients. Proteins are treated with particular care—the grilled octopus arrives perfectly tender with a beautiful char, the roasted magret de canard showcases the rich flavor of quality duck, and the lamb shoulder demonstrates the kind of slow-cooked perfection that defines great bistrot cooking. The entrecôte, served for two, has become a signature dish, offering generous portions of well-sourced beef cooked to your preference.

What truly distinguishes Juveniles is its embrace of Scottish culinary heritage. The seasonal haggis represents more than just a novelty—it's a genuine celebration of Scottish tradition, prepared with respect and skill. This Franco-Scottish dialogue creates a menu that feels both comfortingly familiar and intriguingly different, offering diners the chance to explore beyond typical bistrot fare while still enjoying French classics.

The menu extends beyond meat-focused dishes to include excellent seafood options. The black Breton mullet showcases the quality of French coastal products, while seasonal preparations might include soft-boiled eggs with salsifis or yellow pollack. Vegetarian options are available, though the menu clearly favors omnivorous diners.

Starters set the tone with options like pressed pork and seasonal preparations that change throughout the year. The cheese selection deserves special mention, featuring products from the renowned Neal's Yard Dairy, bringing British artisanal cheese expertise to the French table—another example of the restaurant's successful cross-Channel culinary dialogue.

Desserts maintain the bistrot tradition with comforting classics. The chocolate moelleux delivers the perfect balance of crispy exterior and molten center, while the rice pudding offers nostalgic comfort. Seasonal roasted fruits provide a lighter option, and the crème anglaise infused with Earl Grey tea demonstrates the kitchen's creativity and attention to detail.

The lunch formula at €18 offers exceptional value, providing access to this quality cooking at an accessible price point. Dinner allows for more extensive exploration, with dishes ranging from €15 to €75, accommodating various appetites and budgets. The cooking consistently delivers on flavor and execution, whether you're enjoying a quick lunch or a leisurely dinner.