Le Train Bleu

Fresh fish tartare (sea bream) enhanced with Aquitaine caviar. Served with potatoes and a tangy cream. A fresh and luxurious starter.

The 'sot-l'y-laisse' is a tender and prized part of poultry. It is served here in a casserole with mushrooms (porcini), gnocchi, and a creamy yellow wine sauce. A rich and flavorful dish.

Fresh dessert combining the sweetness of fig with the herbaceous note of shiso and the creaminess of fromage blanc. Light and fragrant.

Skate wing served with a 'grenobloise' sauce (brown butter, capers, lemon, and croutons). The fish has a unique, tender, flaky texture. Accompanied by mashed potatoes.

Pan-seared scallops, served with Beluga black lentils and a creamy sorrel-infused sauce. Sweet sea flavor with an earthy touch.

Turbot fillet, a noble fish with firm, white flesh, accompanied by French caviar and spinach sautéed in butter. A refined and iodized dish.

Whole fish (Sea Bass) cooked inside a puff pastry, which keeps the flesh extremely moist and fragrant. Served with a white butter sauce. Spectacular dish to share.

Roast leg of lamb traditionally prepared and carved at your table (from a trolley). Served with a creamy potato gratin. A house specialty, tender and flavorful meat.

Raw beef (Salers breed) minced and seasoned to your preference. Melts in your mouth. Served with crispy fries and salad.

Guineafowl simmered in a casserole with traditional garnishes (bacon, onions, mushrooms). Poultry with a slightly more distinctive flavor than chicken, a comforting dish.

A great classic of French game. The hare is slow-cooked in a rich and powerful wine sauce. Served with fine cream pasta. Very pronounced flavor and melting texture.

Impressive roasted veal chop, served with oven-baked potatoes in broth. White meat, juicy and tender. Dish to share.