Le 46

The cuisine at Le 46 is rooted firmly in French tradition, offering a menu that celebrates the country's culinary heritage through carefully prepared classic dishes. The kitchen demonstrates its expertise particularly through two signature preparations: foie gras and noix de Saint-Jacques (scallops). These dishes have become calling cards for the restaurant, showcasing the chef's ability to handle premium ingredients with the respect and technique they deserve.

The menu structure follows the traditional French format, beginning with appetizers like croustillant de gambas and concassé d'avocat that set the stage for the meal to come. Main courses span the spectrum of French bistro classics—tartare de bœuf prepared tableside, magret de canard with its perfectly rendered skin, and filet mignon de veau that demonstrates the kitchen's skill with meat preparation. Each dish reflects a commitment to quality ingredients and proper technique.

Vegetarian diners aren't overlooked, with options like the Salade Fraicheur providing fresh, satisfying alternatives to the meat-focused offerings. The menu's variety ensures that different preferences and appetites can be accommodated without compromising the restaurant's French identity.

Desserts maintain the traditional theme with offerings that include a moelleux au chocolat—the molten chocolate cake that remains a French favorite—and a distinctive crème brûlée à la pistache that adds a subtle twist to the classic preparation. These sweet conclusions demonstrate the same attention to execution that characterizes the savory courses.

The kitchen's approach emphasizes generous portions and honest flavors, delivering the kind of satisfying, well-executed French cooking that keeps locals returning regularly. This is food that respects tradition while remaining accessible and enjoyable, prepared by a team that understands the fundamentals of French cuisine.