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Nestled in the heart of Besançon, France, Restaurant Le Sauvage offers a refined dining experience with a menu that brilliantly celebrates traditional French cuisine infused with creative touches. Each dish features carefully selected ingredients sourced from the finest French and European regions, complemented by a curated selection of wines designed to enhance every flavor.
Starters
Begin your meal with a selection of innovative starters that awaken the palate. Highlights include the Pancetta-style veal breast confit paired with crispy croutons, fresh dandelions, and a pungent garlic vinaigrette, delivering a perfect balance of textures and flavors.
For a refreshing and complex start, try the chilled spinach velouté accompanied by a delicately smoked haddock fillet prepared in gravelax style, enhanced by candied egg yolk and aromatic sesame oil. For those who enjoy rich, local flavors, the pâté en croûte of guinea fowl, poultry, and livers comes with mustard pickles and pear chutney enriched with vin jaune, a unique touch from the region.
Seafood lovers should not miss the heart of red tuna served ravioli-style with tuna tartar, fresh vegetables, and a drizzle of lemon oil. Another exquisite starter is the mille-feuille of duxelle and raw brown mushrooms, paired with torchon-cooked foie gras and a crispy tuile for a luxurious bite.
Mains
The main courses at Le Sauvage showcase tender meats and fresh fish prepared with expert care and artistic plating. Enjoy the court-bouillon poached skate wing encased in a delicate bread crust, served with peppered artichoke barigoule and velvety Breton artichoke cream, complemented by a creamy fumet and parsley oil.
The back of Faroese salmon confit, gently cooked in olive oil, arrives with a hearty bed of barley pearls, spring vegetables, and a crisp bread tuile infused with olive oil. For game enthusiasts, the stuffed quail cooked at low temperature with a pan-fried liver escalope, pressed potatoes, spring onions, and guanciale delivers rich, satisfying flavors.
Classic French comfort shines with the beef cheek confit in red wine, served alongside local oyster mushrooms, glazed peas, grelot onions, and a robust beef jus. Additionally, diners can savor the pressed leg of free-range chicken with green asparagus, spinach, mushrooms, and a delicate vin jaune sauce, showcasing the best of local seasonal produce.
Desserts
Complete your meal with a selection of artfully crafted desserts that blend classic techniques with modern flair. The cocoa nib biscuit with Tahitian blue vanilla and tonka ganache is a decadent treat, paired with milk mousse tuile and tonka bean ice cream for layered textures and flavors.
For a tropical twist, indulge in the pineapple compote accompanied by marshmallow and pineapple roll, lime ganache, sweet pastry, and pineapple sorbet delicately spiced with Timut pepper. The Apple tatin served with granny apple and green chartreuse sorbet offers a refreshing and vibrant conclusion.
Avocado and mango tartare is elevated with vanilla guacamole, mango lemon gel, light cream, a crisp tuile, and vanilla ice cream for a beautifully balanced dessert. Lastly, the crunchy vanilla Saint-Honoré-style choux pastry filled with salted butter caramel and peanut ganache, accompanied by caramel ice cream, perfectly melds sweetness with a touch of salt.
Drinks and Specials
Le Sauvage also offers an impressive range of beverages including fine wines, carefully selected to perfectly complement each dish. Guests can enjoy expertly crafted cocktails, quality coffee, and a curated selection of beers, providing excellent options for every preference.
- Seasonal specials crafted with local and seasonal ingredients to showcase the best flavors of the region.
- Expert wine pairings available to elevate your dining experience to new heights.
