Best Dishes at Le Verre Volé

A simple, elevated bistro classic. The sausage is made in-house and grilled until the casing crisps. It's served atop a cloud of butter-enriched potato purée. The dish relies entirely on technique and ingredient quality—no sauce to hide behind. Natural wines work beautifully here because the food isn't heavy.

Skate wing (a mild, flaky white fish) is roasted and finished with classic beurre noisette (brown butter) darkened with capers, amplifying the briny, tangy notes. The fish is handled gently to preserve its tender texture. A technique-heavy dish that rewards quality fish.

Marinated lamb chunks grilled on skewers until caramelized outside, pink within. Served alongside raw kohlrabi (a cabbage-like root with peppery crunch) and a sweet-spicy mango chutney that brings brightness. A play on Indian-inspired flavors through a French seasonal lens.

Quick-seared beef—cooked until rare inside, charred outside—topped with anchoiade (a Provençal anchovy paste that brings umami and depth). Purslane (a lemony, succulent green) provides acidity and textural contrast. The dish shows how natural wines' earthy or salty notes align with umami-forward cooking.