roulé

Roulé is a term used in French cuisine to describe a dish that is rolled around a filling, forming a cylindrical shape that is typically sliced for service. The word is the past participle of rouler and is used as both a noun and an adjective in various recipes. The concept has both savory and sweet applications and is closely related to the terms roulade and rolled cake.

In savory cooking, a roulé or roulade refers to meat, poultry, fish, or vegetables that are pounded or sliced thin, spread with a stuffing, rolled, tied, and cooked by braising, roasting, or steaming. Common examples include veal roulé, beef roulé, or fish roulé. The technique emphasizes an even filling and secure rolling to ensure uniform cooking.

In pastry and desserts, a gâteau roulé is a rolled cake made by spreading a light sponge or biscuit with a filling and rolling it into a cylinder. After cooling, it is sliced for serving. In English-speaking contexts, this is often called a Swiss roll or jelly roll, depending on the filling and presentation. Variants include chocolate, vanilla, lemon, or fruit fillings.

Technique notes emphasize rolling while warm to help the cake hold its shape, using parchment or a towel to aid rolling, and chilling the finished roulé to set the structure. The term originates from French culinary language and remains widely used in both savory and sweet traditions worldwide.