rôti

Rôti is a dish of roasted meat, typically prepared from a single large cut such as beef, pork, veal, lamb, or poultry. In French culinary usage, the term can refer both to the preparation and to the roasted piece of meat, for example a rôti de boeuf or un poulet rôti.

Preparation commonly involves seasoning the meat with salt, pepper, garlic, and herbs such as thyme, rosemary, or bay leaves. The roast is often seared to develop a browned crust, then transferred to an oven to finish cooking. Pan juices or melted fat are used to baste the meat during roasting, helping to keep it moist. Cooking times and temperatures vary with the cut and desired doneness, and a meat thermometer is frequently used to determine readiness.

Common variants include rôti de boeuf (beef roast), rôti de porc (pork roast), and poulet rôti (roasted chicken). Other possibilities are rôti d’agneau (lamb roast) and rôti de veau (veal roast). Roasts may be prepared with or without vegetables, and can be roasted on a rack, in a dutch oven, or on a spit. They are often served with a sauce or jus, and accompanied by potatoes, carrots, and other vegetables.

Across Francophone regions, roasting remains a traditional technique for festive or Sunday meals. In addition to home cooking, roasts appear in professional kitchens and are adapted to local tastes, reflecting regional cuts and accompanying sauces.