385 W Tahquitz Canyon Way - PALM SPRINGS - CA 92262 - Tel (760) 325 5059
The Restaurant is open nightly from 5pm to 10.30pm
The Restaurant is open every day for Lunch from 11.30 to 2.30pm
Our Blog Cooking Classes

Dinner Private Party Menu

Video courtesy of Arthur Coleman Photography

Still the gold standard in the desert”, this French-Mediterranean “gem” hits the trifecta as Palm Springs’ No. 1 for Food, Decor and Service, thanks to an “outstanding” staff, a “romantic” “old-style French” dining room opening to “beautiful”, “tree-shaded” patio and “superb”, “classic” cuisine paired with an “excellent wine list”; it’s “worth every dollar from your children’s college fund” to experience what most agree is the “best restaurant in the Coachella Valley.”
 Zagat Survey

                                “Le Vallauris, the best restaurant in the valley.”

                                                            Bob Colacello, Vanity Fair

“Le Vallauris is not only the best restaurant here,
I would rank it as one of the best in the world.”

                                                                                 Jerry Berns, 21 Club, New York City

The following menus offer a choice of appetizers, entrees and desserts that
your guests can select at their table “creating a style of an a la carte service.”

Please note that these menus are only suggestions. 


Jean Paul Lair: Executive chef
Tony Bruggemans:General Manager

A blend of Mediterranean Cuisine…
With a California Overtone!

385 W.Tahquitz Canyon Way
Palm Springs California 92262
T.760-325 5059  F. 760-325 7602

General Information


Thank you for considering Le Vallauris as the place for your function.  We have included the following information which we hope will answer some of your questions and help you in your final decision.

Guarantee Policy

In order to arrange a banquet, a guarantee of the number of guests in attendance must be received four working days prior to the function.  This number of attendance will be considered a guarantee. If the guarantee has not been received, the expected number of guests will be used as the final number of guests. In order to obtain one of our private rooms, a guaranteed minimum number of guests will be required.

Deposit Policy

We will require a 20% deposit with your confirmed reservation. For catered weddings, a non refundable deposit of 20% of the food portion will be required upon acceptance of the agreement.

Gratuity and Tax

All prices shown are subject to customary 20% gratuity on food and beverages as well as the applicable prevailing taxes. 

Food and Beverage
All food and beverage must be supplied and prepared by Le Vallauris. No food or beverages of any kind will be permitted to be brought into the restaurant.  Corkage fee is $35.00 per 750ml or 1 liter bottle

We will be happy to assist you with decorations.  We cannot be responsible for any items left in the restaurant after the function.

Menus will be printed for parties of 10 and more guests. There will be a charge of $1.50 per person for this service

We are able to contract, on your behalf, transportation of any size. Please let us know if you want to avail this service.

Valet Service
Although Valet service is complimentary, tipping is expected by the attendants. The host of the party generally pays for the Valet based on $3.00 per person

Prices are subject to change with advanced notice

Main Dining Room with Regular Party
Set Up:
(60 People)
Second Dining Room with One Large Table
Set Up:
(24 People)
Patio Banquet
Set Up:
(150 People)
Set Up:
(100 People)
Set up:
(50 people)

$54.50 Dinner Menu

Lobster Bisque

Le Vallauris Caesar Salad with Reggiano Parmesan


Bundle of Fresh Asparagus Dijon Mustard Dressing


Seared Lake Superior White Fish

Served on a Bed of Sauteed Spinach and a Dijon Mustard Mousseline

Vegetarian Medley of Vegetable Ravioli

Tomato and Basil Sauce

Grilled Prime Hanger Steak with Black Pepper Sauce

Pommes Frites

Grilled Breast of Duck with Orange Zest Reduction
Sweet Potatoes and Potato Gratin

    Duo of Belgian Chocolate Cake

Grand Marnier Soufflé

Trio of Homemade Sorbets


Rolls and Butter

Consuming raw or undercooked foods may potentially cause a food-borne illness”

Special Vegetarian dishes are available

$61.50 Dinner Menu

Soup of the Day
Seared Virginia Lump Crab Cakes
served with a Dijon Mustard Mousseline, Sonoma Greens in a Crispy Basket
Red Beet Salad with Montrachet Goat Cheese
Served with Curly Endive and Pistachio Oil Dressing
Le Vallauris Caesar Salad with Reggiano Parmesan
Seasonal Wild Fish of the Day
Lemon Honey Green Peppercorn Olive Oil over Vegetables Medley
Grilled Filet of Beef with Cognac Truffle Cream Sauce
Served with Le Vallauris Garden Vegetables
Au Gratin Potatoes
Grilled Filet of Baby New Zealand Lamb with Fresh Garlic –
Chopped Parsley – Virgin Olive Oil & Dauphine Potatoes
Roasted Free Range Chicken Breast
with Porcini Mushrooms Sauce  Spinach and Mashed Potatoes
Medley of Vegetable Raviolis with Tomato & Basil
Trio of Home Made Sorbets
Belgian dark Chocolate Volcano
With Pistachio Ice Cream and Warm chocolate sauce
Grand Marnier Soufflé
Rolls & Butter

Price: $61.50 per person + Gratuity + Tax

Consuming raw or undercooked foods may potentially cause a food-borne illness”


$72.50 Dinner Menu

 Lobster Bisque
Escargots de Bourgogne
Baked in a Parsley – Garlic Butter
House Smoked Salmon
With Condiments and Toast Points
Thin Porcini Tart with Arugula
Le Vallauris Caesar Salad


Seared Lake Superior Whitefish
Served on a Bed of Sautéed Leaf Spinach and Shitake Mushrooms with a Mustard Mousseline
Roasted Rack of Baby Lamb
Served with Garden Vegetables, Au Gratin Potatoes and a Rosemary & Thyme Reduction

Grilled Filet of Beef
Served with Le Vallauris Garden Vegetables, Au Gratin Potatoes
Cognac Truffle Cream Sauce


Roasted Half Duck à L’Orange
With Carrot Mousse and Crispy Potato Cakes


Roasted Milk Fed Veal Filet
Served with Wild Mushroom Ravioli & Truffle Sauce

Grand Marnier Souffle
Belgian Chocolate Volcano
Flourless Chocolate Cake with Warm Belgian Chocolate Sauce and Pistachio Ice Cream
Assorted Homemade Sorbets

Passion Fruit Creme Brulee
Tahitian Vanilla Bean Creme Brulee

  Rolls and Butter

Price: $72.50 per person plus Gratuity plus tax
Consuming raw or undercooked foods may potentially cause a food-borne illness”

Special Steak Lover’s Dining Menu

(We use USDA Prime Corn-Fed Beef exclusively)

(Minimum 20 guests)

Soup of the Day


Lobster Bisque


Le Vallauris Caesar Salad


Vine Ripened Tomato Salad

With Sliced Sweet Onions, Blue Cheese
Olive Oil & Balsamic Vinegar Dressing


  Grilled Prime New York Steak (11 oz.)    $78.00
Served with Le Vallauris Garden Vegetables and au Gratin Potatoes


Grilled Black Angus Filet (9 oz.)   $73.00
Served with Le Vallauris Garden Vegetables and au Gratin Potatoes

Grilled Rib Eye Steak   $78.00
Served with French Fries and Le Vallauris Vegetables

Roasted British Columbia Roasted King Salmon   $68.00                       
Served with Sauteed Baby Zucchini, Capers, Tomato Concise,
Lemon Mousseline

(All Beef entrees are served with Béarnaise, Bordelaise or Black Pepper Sauce)
Warm Belgian Chocolate Volcano Served with Pistachio Ice Cream
Delice Vallauris (Vanilla Ice Cream and Fresh Seasonal Berries)


Rolls and Butter

All prices are subject to Gratuity and tax

Consuming raw or undercooked foods may potentially cause a food-borne illness”

$49.50 Vegetarian Menu

Baby Arugula with a Goat Cheese Croustillant
And Balsamic Dressing
Asparagus Vinaigrette


Vegetarian Couscous with Zucchini, Eggplant,
Fennel and Tomato
Penne Pasta with a Roasted Tomato Salad
And Grilled Vegetables
Crepes of Spinach, Shitake with a Creamy Sauce


Trio of Crème Brulee
Fresh Berries
Grand Marnier or Chocolate Souffle
Coffee or Tea
Rolls and Butter

Price: $49.50 per person plus Gratuity and Tax



Mise en Bouche:

Wild Mushroom Truffle oil Velouté
Goat Cheese Fritter
a bite of Petrossian Caviar

Followed by
Blue Crab and House Smoked Salmon, Tobiko Caviar

Followed by
Duck Liver Crème Brulée
and “pain d’Epice”

Followed by
Main Course, please choose one:

Sautéed Maine Lobster with Vanilla Butter
Corn Blinis and Spinach
Seared Venison Tournedos
Red Currant reduction, Duo of Celery Purée and Spinach
Roasted Rack of Lamb Tomato So Frito, Garlic Lamb Juice
Crispy Potato Cake, Haricot Vert and Soy Bean


Trio of Sweets by Laurent


  • Menu Price: $93.00 per person plus tax and gratuity


Hors D’Oeuvres Selection

Mini Crab Cakes – Remoulade
Mini Lobster Cake
Goat Cheese Fritters with Black Olives
Assorted Mini Quiches
Duck Ravioli with Orange Sauce
Gruyère Cheese Puffs
Eggplant Tart
Scallop Fritters with Ginger Sauce
 Duck Brochettes with Orange Sauce
Chicken Brochettes
Chicken Dumpling with Curry
Roasted Mini Potato with Truffle Oil and Parmesan
Brochettes of Ahi with Shoyu-Wasabe Sauce
Grilled Portobello Mushrooms
Lobster Sausage with Basil Bisque
Shrimp Brochettes
Shrimp Kataifi with Ginger Dressing
Mini Pissaladiere (Onion and Anchovies)
Baked Escargots in Mini Potato
Prosciutto Parmesan Crispy Rolls
Potato and shrimp Fritters
Salty Cod Fritters
Potato Chorizo Croustini
Porcini Tart
Crispy wonton topped with crab salad
Prosciutto with Mozzarella and Basil
House Smoked Salmon on Crispy Tortilla Chips & Spicy Guacamole
Mini Steak Tartare Canapé
California Rolls
Orange Perfumed Crab in a Crispy Cone
Oriental Spoon with Tuna Tartar
Oriental Spoon with Ceviche
Spoon of Prosciutto and Exotic Fruits
Roquefort Toast with Dried Figs
Smoked Duck with Cherry
Prawn Sausage, Red Bell pepper Coulis
Chilled Mussels Olive Caper Salsa
Pear Coconut Roquefort Brochette
Feta Tomato Olive Spoon
Duck Rillette on Toasted baguette
Port Wine Duck Mousse on Brioche


    For Cocktail parties of One Hour or less choose 8  items from
The Hot and Cold Menu, price: $16.00 per person
All prices are subject to gratuity and tax
For each additional hour choose 2 items additional per hour, the price will be $8 per hour++
If you do not wish to make your own selection, Chef Jean Paul Lair will compile an assortment of Hors d’Oeuvres and may even add his most current and recently created Hors d’Oeuvres to the selection.
Upon request, items for Heavy Cocktail can be discussed such as a Seafood Display on Ice, Caviar, Mini Lamb Chop etc.
Consuming raw or undercooked foods may potentially cause a food-borne illness”