{"id":6444,"date":"2026-06-18T05:26:46","date_gmt":"2026-06-18T03:26:46","guid":{"rendered":"https:\/\/www.dev3.spotiweb.fr\/the-restaurant\/dishes\/"},"modified":"2026-07-03T11:21:56","modified_gmt":"2026-07-03T09:21:56","slug":"dishes","status":"publish","type":"page","link":"https:\/\/www.lesauvage-besancon.fr\/en\/the-restaurant\/dishes\/","title":{"rendered":"Dishes"},"content":{"rendered":"

Dishes<\/h1><\/div><\/div><\/div><\/div><\/header>

A TRADITIONAL AND CREATIVE MENU<\/h2><\/div>

The choice of excellent ingredients is a priority, even an obsession, they come from the best French and even European soils. Similarly, food and wine go hand in hand: they blend, intertwine, and respond to each other through a selection of wines specially chosen to enhance the dishes and your time spent at our table.<\/p>\n

Here are the food and wine lists which are regularly updated according to the season, they vary according to the chef’s inspirations and also according to the arrivals.<\/p>\n<\/div>

Discover the menu<\/span><\/a><\/div><\/div><\/div>
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MENU<\/strong><\/h2><\/div>

3 courses menu \u20ac59<\/p>\n

4 courses menu \u20ac75<\/p><\/h3><\/div>

Choix \u00e0 la carte<\/em><\/p>\n<\/div>

To start<\/em><\/strong> 17 euros<\/h3><\/div>

Fried egg, cold vegetable ratatouille, tomato coulis, and beef Cecina<\/p>\n

P\u00e2t\u00e9 en cro\u00fbte with chicken and pork, old-fashioned mustard, candied lemons, and tarragon<\/p>\n

Semi-cooked red tuna, quinoa and vegetables tabbouleh-style, lemon vinaigrette, young shoots<\/p>\n

Watercress velout\u00e9 served cold, confit egg yolk, smoked trout roe and small croutons<\/p>\n

Low-temperature-cooked veal shoulder, tuna, vitello sauce, mustard, capers, and parmesan<\/p>\n<\/div>

Main Course<\/em><\/strong> 31 euros<\/h3><\/div>

Sturgeon fillet in a ballotine, declination of zucchini, a creamy emulsion, and caviar<\/p>\n

Crispy octopus tentacle, roasted baby potatoes, sauce vierge, and a bread tuile<\/p>\n

Iberian pork pluma, Parmesan potato pur\u00e9e, grilled green peppers, chimichurri sauce<\/p>\n

Sot-l\u2019y-laisse prepared blanquette-style, gnocchi, summer vegetables, and supr\u00eame sauce<\/p>\n

Lamb shoulder confit for 7 hours, bulgur, chickpeas, onion compote, and spiced jus<\/p>\n<\/div>

Desserts<\/em><\/strong> 15 Euros<\/h3><\/div>

Strawberry and cucumber brunoise, crispy ring, strawberry gel and foam, cucumber and mint sorbet<\/p>\n

Almond sponge, thyme-roasted apricot, bergamot espuma and gel, thyme and apricot sorbet<\/p>\n

Crispy meringue, mango compote, vanilla and passion fruit gel, crumble, mango and passion fruit sorbet<\/p>\n

The vanilla pod<\/p>\n

Honey sponge, roasted yellow peach, lemon and chamomile espuma, lemon gel, meringue, yellow peach sorbet<\/p>\n<\/div>

Selection of cheeses<\/em><\/strong> 15 euros<\/h3><\/div>

Cancoillotte cheese emulsion, confit bell pepper, toasted hazelnuts and bell pepper oil<\/p>\n

Selection of cheeses of the moment<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":6443,"parent":6393,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"footnotes":""},"class_list":["post-6444","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nDishes - Le Sauvage<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lesauvage-besancon.fr\/en\/the-restaurant\/dishes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dishes - Le Sauvage\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.lesauvage-besancon.fr\/en\/the-restaurant\/dishes\/\" \/>\n<meta property=\"og:site_name\" content=\"Le Sauvage\" \/>\n<meta property=\"article:modified_time\" content=\"2026-07-03T09:21:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.lesauvage-besancon.fr\/wp-content\/uploads\/2026\/06\/Le_Sauvage_Restaurant_Mets_Vins_Header-1400.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"1400\" \/>\n\t<meta property=\"og:image:height\" content=\"933\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"33 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.lesauvage-besancon.fr\\\/en\\\/the-restaurant\\\/dishes\\\/\",\"url\":\"https:\\\/\\\/www.lesauvage-besancon.fr\\\/en\\\/the-restaurant\\\/dishes\\\/\",\"name\":\"Dishes - 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