Le Train Bleu and Michel Rostang share a passion for high quality ingredients and seasonal cuisine. Regional produce from south west France along the PLM (Paris-Lyon-Marseille) line takes centre stage. In the restaurant, everything has been designed to showcase the cuisine. Meat is carved and dishes are flambéed right in front of you for an absolutely unique show.
LE TRAIN BLEU's iconic recipes have been given a Rostang twist.
The result? A traditional gratin dauphinois with no cheese or eggs, Rostang’s signature dish, complements the famous roast leg of lamb (carved from the trolley), not to be missed on Le Train Bleu’s menu.