Sauvage

The cuisine at Sauvage is fundamentally about seasonality and respect for ingredients, with a menu that evolves based on what's available from trusted local producers. The kitchen's approach is rooted in French tradition but expressed with a contemporary sensibility that emphasizes vegetables alongside carefully sourced proteins. Seafood features prominently, with dishes showcasing the delicate flavors of fresh cuttlefish, clams, and oysters prepared simply to let their quality shine. A dozen oysters at 14€ represents excellent value for the neighborhood, while more elaborate preparations demonstrate the kitchen's technical skill. The restaurant's commitment to sustainable fishing practices means the seafood selection changes with availability and season. Meat dishes reflect the same thoughtful sourcing, with preparations like wild garlic-braised pork showcasing how traditional French techniques can highlight seasonal ingredients. The kitchen isn't afraid of bold flavors—the garlic-forward pork demonstrates confidence in letting ingredients speak loudly when appropriate. Vegetarian and vegan options receive equal attention rather than being afterthoughts, with seasonal vegetables transformed into substantial, satisfying dishes. Preparations might include roasted cauliflower velouté, butternut squash cream, or composed vegetable plates that change with market availability. This commitment to plant-based cooking reflects both the restaurant's eco-responsible values and an understanding that vegetables deserve the same care as proteins. The menu structure offers flexibility, with lunch formulas ranging from 32-39€ providing excellent value, while evening service features both composed plates and smaller dishes designed for sharing, priced from 4-20€. This allows guests to either commit to a full meal or graze through multiple tastes, especially when exploring the wine list. Signature preparations that appear regularly include soft-cooked eggs, tuna sashimi, and beef tartare—classic bistro items executed with quality ingredients and precise technique. Small plates like house-made tarama and Morteau sausage provide perfect accompaniments to wine tasting, while more substantial dishes satisfy those seeking a complete meal. The kitchen also offers gluten-free options, demonstrating attention to dietary needs without compromising on flavor or creativity. The cooking style overall emphasizes balance—dishes are flavorful without being heavy, creative without being overly complicated, and always designed to complement rather than compete with the natural wines that are central to the Sauvage experience.