Le Violon d'Ingres

Le Violon d'Ingres's cuisine is a love letter to France's Southwest, that sun-drenched region known for its robust flavors, generous portions, and celebration of duck, foie gras, and rich preparations. Chef Jimmy Tsaramanana honors these traditions while applying the refinement and technique expected of a Michelin-starred kitchen, resulting in dishes that satisfy both the soul and the sophisticated palate.

The menu showcases the region's greatest hits, elevated to new heights. The golden seared sweetbreads (noix de ris de veau) arrive perfectly caramelized, with a crispy exterior giving way to creamy, delicate interior. The pan-seared foie gras de canard demonstrates masterful technique, achieving that ideal contrast between seared crust and silky center. The cassoulet au confit de canard pays homage to one of the Southwest's most iconic dishes, slow-cooked to develop deep, complex flavors while maintaining the distinct character of each component.

Seafood receives equal attention, with the roasted blue lobster (homard bleu rôti) standing as one of the restaurant's signature preparations. The kitchen sources premium ingredients and treats them with respect, allowing natural flavors to shine while adding layers of complexity through careful seasoning and accompaniments. The lobster salad offers a lighter option that still delivers the luxury and refinement you expect from this level of dining.

The restaurant's commitment to quality extends beyond the main courses. Bread comes from Frédéric Lalos, a Meilleur Ouvrier de France, ensuring that even this fundamental element meets the highest standards. The wine list has been thoughtfully assembled to complement the cuisine, with particular strength in bottles from Southwestern France and other regions that pair beautifully with rich, flavorful dishes.

Desserts maintain the high standard set by the savory courses. The soufflé chaud au Grand Marnier is a showstopper—a classic French dessert that requires precise timing and technique to achieve that perfect rise and ethereal texture. The vanilla millefeuille demonstrates the pastry team's skill with delicate layers and silky cream. These aren't just afterthoughts; they're carefully crafted conclusions to your meal that leave a lasting impression.

The lunch menus (€58 for two courses, €65 for three) offer exceptional value, allowing you to experience this caliber of cooking at accessible prices. Evening menus range from €130-170, reflecting the premium ingredients and level of execution while remaining more approachable than many Michelin-starred establishments. The restaurant is open daily for both lunch and dinner, making it flexible for various schedules and occasions.