A Palm Springs culinary landmark, Le Vallauris is not only considered by many to be the finest restaurant in Palm Springs, but one of the finest restaurants in California. Zagat awarded Le Vallauris their highest rating of "Extraordinary to Perfection" in all categories for Food, Decor and Service. Located in the exquisite Roberson house, built by George B. Roberson, son of Palm Springs pioneer Nellie Coffman, Le Vallauris embodies luxury and features beautiful Flemish tapestries and Louis-XV furniture. Upon entering, you are warmly greeted as if you've entered the home of a wealthy French relative who wants nothing more than to make you happy. Paul Bruggemans At Le Vallauris, the daily offerings are handwritten on a large board brought to your table to stand like artwork on an easel while you choose your selections. The appetizers and entrees created by Chef Jean Paul Lair are all equally fantastic and choosing one over the other will not be easy. Mouth-watering appetizers include sauteed foie gras, a Caesar salad in an aged Parmesan basket, the cured duck breast salad with raspberry dressing or crab cakes with whole-grain mustard sauce on mixed greens in balsamic vinegar. Popular entrees include roast rack of lamb with thyme and garlic, Maine lobster ravioli with basil cream, tender grilled veal chop with Calvados sauce or the most popular dish, the stunning seared Lake Superior whitefish with mustard sauce. Le Vallauris also features a piano bar, dining under the stars in a secluded tree canopyed courtyard and seating for large and private parties.

Appetizers Russian Caviar “1 oz.” Sauteed Foie Gras with Red Currant Jumbo Asparagus Vinaigrette Ahi Tuna Tartare, Spicy Chili Sauce Le Vallauris House Smoked Salmon Maine Lobster Ravioli with Basil Cream Escargots, Garlic Butter and Parsley Belgian Endive, Bartlett Stuffed Pear with Stilton Cheese Goat Cheese & Mache Caesar Salad in an Aged Parmesan Basket Thin Porcini Tart – Arugula w/white Truffle Oil Dressing Entrées Maine Lobster Ravioli with Basil Cream Seared Sautéed Dover Sole Meunière with Saffron Steamed Potatoes Grilled Jumbo Tiger Prawns with Zucchini Ravioli Maine Lobster Cassolette in a Crispy Potato Ring Grilled Halibut Filet with Sundried Tomato Crust and Basil Dressing Lake Superior Whitefish, Spinach, Shitake Mushrooms and Wholegrain Mustard Mousseline Roasted Stuffed Quail with Port Wine Sauce Roasted Half Duck with Cherry Sauce, Carrot Mousse and Crispy Potatoes Roasted Rack of Baby Lamb, Garlic Parsley Sauce, Pommes Boulangère Grilled Veal Chop with Calvados Sauce and Pommes Soufflées Seared Filet of Beef with Fingerling Potatoes with Black Pepper Sauce Roasted Free Chicken Breast with Morel Mushrooms & Pommes Soufflées Vegetarian Penne Pasta with Roasted Tomato Sauce & Fresh Vegetables Sautéed Calf’s Liver with shallots and Balsamic sauce Desserts Trio of Crème Brulée Tarte Tatin à la mode Trio of Sherbets Coconut, Peach & Raspberries Chocolate-Hazelnut Fondant with Caramel Ice Cream Grand Marnier or Chocolate Soufflé Delice Vallauris

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