Le Train Bleu

The cuisine at Le Train Bleu honors the grand tradition of French gastronomy, focusing on classic preparations and techniques that have defined the country's culinary heritage. Under Chef Samir Balia's leadership and the guidance of renowned chef Michel Rostang, the kitchen maintains a philosophy rooted in respect for ingredients, mastery of fundamental techniques, and celebration of regional French products.

The menu showcases the rich, satisfying flavors of traditional French cooking. Signature dishes like saucisson pistaché en brioche demonstrate the kitchen's commitment to charcuterie traditions, while preparations such as gigot d'agneau (leg of lamb) highlight the art of roasting and carving that has been perfected over generations. The kitchen excels at the foundational elements of French cuisine—carefully crafted sauces, slow-cooked preparations, rich bouillons and fumets that form the base of complex flavors.

Luxury ingredients receive proper treatment here. Aquitaine caviar opens the menu with appropriate elegance, while ris de veau (veal sweetbreads) showcase the kitchen's ability to transform challenging ingredients into refined delicacies. The beef tartare represents classic bistro fare elevated through quality sourcing and precise preparation. Seafood offerings including royal sea bream, lobster, and grilled sole reflect the kitchen's versatility and commitment to pristine ingredients.

The menu accommodates modern dietary preferences with vegetarian and gluten-free options available, though the heart of the cuisine remains firmly rooted in traditional French preparations. Desserts continue the classical theme, with offerings like crêpes Suzette prepared tableside, providing both theatrical presentation and nostalgic flavors. The wine list, befitting a restaurant of this caliber, offers extensive selections to complement the cuisine.

Special occasion menus for Christmas Eve and New Year's Eve demonstrate the kitchen's ability to create memorable celebratory experiences, while the regular menu maintains consistency and quality that has earned the restaurant its 12/20 Gault&Millau rating and designation as a "Table Gourmande." Takeout service extends the Le Train Bleu experience beyond the dining room for those seeking to enjoy the cuisine elsewhere.