Best Dishes at Le Garde-Robe

Le Garde-Robe's signature sandwich using quality ham and cheese, pressed on a griddle until the bread becomes golden and crispy while the cheese melts inside. It's a refined take on the classic croque monsieur. Reviews note the bread quality and balance of ham to cheese.

A carefully curated board of cured meats sourced from Chavassieux, a legendary charcuterie. The selection changes seasonally but typically includes prosciutto, saucisson, coppa, and other air-cured meats. Each slice is cut to order to ensure maximum freshness. This is elevated charcuterie.

Simple but essential: artisanal bread from a nearby bakery, sliced and served with cultured butter. This is offered as an accompaniment to all dishes and can be ordered standalone as a snack.

Chef Nigel sources vegetables daily from the organic market and prepares them with minimal intervention — roasted, raw, or lightly blanched. The plate changes completely with the season. This is the restaurant's lighter option and is particularly strong in summer with heirloom tomatoes and summer squashes.

An ever-changing selection of raw milk and farmhouse cheeses chosen for optimal ripeness and flavor. The board typically includes soft, semi-hard, and hard cheeses from different regions of France. Each cheese comes with a small spoon and are meant to be tasted in progression from mild to strong.