Most-loved dishes
AI summary of what 3 dish mentions say about the food
The crêpe suzette is the undisputed star, flambéed tableside with theatrical flair. The overall vibe is one of indulgent, old-world charm, making every dish feel like a celebratory event.
“The crêpe Suzette is flambéed tableside with butter, sugar, and orange juice. The acidity of the citrus balances the sweetness, and the crêpe is silky and eggy with the richness of the butter and the zing from the Cognac. I'm not big on sweets, but this is top-notch — really good.”
What creators say
1 creator has covered Le Train Bleu. Most active: Mark Wiens
Le Train Bleu is a spectacular museum-like restaurant with phenomenal food, especially the leg of lamb and crêpe Suzette, and fantastic service — highly recommended.
Dishes mentioned
Pâté en Croûte
This pâté en croûte is their signature starter. It has layers of creamy richness, flaky buttery pastry, and a cold gelatin that turns to broth as it hits your tongue. There are pistachios inside and a sprinkle of sea salt on top for crunch. The flavors keep building — it's really delicious.
Gigot d'Agneau
The leg of lamb is spectacular. It melts in your mouth — the fat has melted into the meat, breaking down the muscle so it just disintegrates. The garlic cloves are like mashed potatoes in texture but with way more punch of flavor, yet not overpowering. The potatoes are creamy, buttery, not too salty. This blew me away.
Crêpe Suzette
The crêpe Suzette is flambéed tableside with butter, sugar, and orange juice. The acidity of the citrus balances the sweetness, and the crêpe is silky and eggy with the richness of the butter and the zing from the Cognac. I'm not big on sweets, but this is top-notch — really good.
