Le Sanglier is a French country delight that has operated in the same location on a side street in Tarzana since 1970. For most of that time it ran under the watchful eye of Gil Pique, the original owner, who was on site every night.
Then Gil decided to call it quits and Michael Khalatian, who had been a regular at the restaurant with his family for many years, decided to buy the place. He wisely kept on the entire staff – kitchen and front of house. So, the quality of the food and service was seamless during the transition. Then, after several months, he dropped a few things from the menu and added a few others.
The best word to describe the food at Le Sanglier is solid. The regular menu includes such appetizers as sizzling muscles, Coquilles St. Jacques, three mushrooms in a pastry shell, escargot imported from Burgundy, baked brie, duck paté, quenelles, sautéed scampi, and seared scallops.
Entrees run from rack of lamb, wild boar chops, and venison, to duck l’orange, sand dabs, bouillabaisse, beef bourguignon, coq au vin. There are steaks and other sea food dishes.
The specials board changes nightly. This is where you can find unsurpassed frogs legs, dreamy beef cheeks, fabulous mushroom soup or chilled avocado soup, tender liver with onions and an impressive array of other choices.
The apple tarte tatin is as good as there is. Cherries Jubilee, Crepe Suzette and various chocolate desserts are available every night.
