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About Le Vallauris

Created in 1974 by well known restaurateur Paul Bruggemans,
Le Vallauris Restaurant in Palm Springs is the highest overall rated Restaurant in the
Zagat Survey and was awarded AAA’s 4 Diamond Award for the past
many years in the Coachella Valley.(Palm Springs Area)
Executive Chef Jean Paul Lair originally from Vichy, France, has
created an array of menus :

Chef Jean Paul, being very conscious of the appeal of organic fare,
uses organic Salmon, Quebec Veal, Eggs, Tomatoes and many more.
You may enjoy these menus as well as our daily a la carte menu on our
tree lined patio, air cooled in the summer and heated in winter.

Le Vallauris also features an award-winning wine list.

The seating capacity in the two dining rooms is 150, the patio is 150,
and the gazebo is 120 persons.

Le Vallauris Catering:
Le Vallauris has acquired the reputation of being the preferred caterer
for weddings and business parties confirmed by multiple testimonials from
Brides and other clients. We (Le Vallauris Restaurant) also cater corporate dinners, birthday parties
and other events (up to 600 guests).

You dine in a restored historical landmark, but it’s no dusty schoolroom.
You’ll feel as if you’ve entered the home of a French relative who wants nothing better than to make you happy.
Flemish tapestries and Louis-XV furniture sets the mood that carries through on the menu.

The daily offerings are handwritten on a large board brought to your table to stand like artwork on an easel while you make your selections.

For a mouth-watering appetizer start with sauteed foie gras, cured duck breast salad with raspberry dressing or crab cakes with whole-grain mustard sauce on mixed greens in balsamic vinegar.

Then select a roast rack of lamb with thyme and garlic, the tender veal chop with sweet pea ravioli or the most popular dish, the seared whitefish with mustard sauce.
An array of desserts is topped by the Grand Marnier soufflé.
If you prefer to dine al fresco, the garden patio is complete romance. Here you are enveloped by the colors of gorgeous fresh flowers, lupe ficus trees and the scent of the sweet desert air.

Combine that with first-class service, good food and the intoxicating hospitality of Paul Bruggemans and you are in for a real treat.