Established for 40 years on rue Xavier Privas, between the crassiers and the Michon sports complex in St-Etienne, the couple Madeleine and Charles Soubeyrand have built the reputation of their restaurant thanks to the original recipe for their grated cheese.
Presented, not flat as they are usually made, but in thick balls, Charles’s grated cheeses are fried and cooked over a wood fire. Served with homemade garlic sarrasson, they go well with a nice plate of local charcuterie or Norman-style frog legs, the other house speciality.
Because here, at La Rapée, we go out with a tight stomach and a smile. The portions are generous, as well as the friendliness of the service and the warm welcome from Madeleine.