Northwest produce earns bragging rights in the lush trappings of a master chef's sublime sauce.
Le Gourmand is a gastronomical pleasure. Chef-Owners Bruce and Sara Naftaly craft organic Northwest ingredients into artful fare. We use local suppliers for our organic ingredients. Our menu items are quite flexible, so ask for substitutions, if necessary. We also host private parties. Our extensive wine list includes French wines and local favorites. Menu Highlights Smooth savory pate of rabbit livers flavored with cognac, port and thyme Blintzes filled wtih Sally Jackson's Sheep's Milk Cheese with chive butter sauce King salmon fillet poached with a sauce of champagne, halibut stock, creme fraiche, fresh Sorrel and wind-dried salmon Boeuf a la ficelle: Organically raised beef tenderloin steak simmered in stock, served with a cabernet pressings sauce, homemade mustard and marrow Creme brulee with homemade brandied raspberries, chocolate and kirsch mousse

Northwest produce earns bragging rights in the lush trappings of a master chef's sublime sauce.

The Scene
Master Chef Bruce Naftaly's labor of love has proven enduringly timeless: Since 1985, this tidy French restaurant's unassuming sweetness, expert service and divine culinary precision have held diners captive. Delicate wall murals create a wonderfully light feeling that belies the building's slightly forbidding exterior.

The Food
Naftaly's fastidious use of local, seasonal produce translates into a touch of revelation within each dish: A twinge of basil in the peach sauce adorning the young rabbit loin; local Merlot pressings that urge the beef tenderloin sauce to greater depths. Appetizers are just as ambitious--especially the smooth rabbit-liver pate or the sole-and-shrimp mousseline. Despite the considerable fuss, Naftaly's art comes across as down-to-earth and approachable.