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Jose Rivera
Casual
Suggested
American Express
Visa/MasterCard
Discover Card
Not Accepted
Terrace/Patio Dining
Extensive Wine List
Seasonal Menus
Heart Smart Options
Vegetarian Options
Take Out Meals
Children's Menu
Handicap Accessible
Private Parties
Private Rooms
Banquet Facilities
Meeting Facilities

Live Music

Friday & Saturday

5:00 pm – 9:00 am

Sunday

11:00 am – 3:00 pm

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Cave Creek

Le Sans Souci

Hours:

Mon- Sat

11:30am to 9:30pm

Lunch

11:30am- 3:00pm

Dinner

5:00pm- 9:00pm

 

 

Sunday

11:00am-9:00pm

Brunch

11:00am -3:00pm

 

Meals:

Lunch
Dinner

Cuisine:
French

7030 E Bella Vista Dr
Cave Creek, AZ 85331
United States

480-488-2856

www.lesanssoucirestaurant.com

Le Sans Souci French Restaurant has been serving delicious traditional French cuisine since 1995. At Le Sans Souci, we have taken recipes from France and have brought them to Cave Creek. Our food is made to order, serving only the best and freshest French dishes and our goal is for our customers to enjoy delicious French food and French ambiance without having to fly an ocean away. We have the friendliest staff in town who are here to make you feel as if you are a part of the family. We invite you to come and enjoy!

Trout Almandine

4 to 6 pan-dressed trout             2 tablespoons cooking oil
(about 8 ounces each)                2 tablespoons butter or margarine
salt                         1/4 cup silvered almonds
Pepper                      1/4 cup butter or margarine, melted
1 beaten egg                     2 tablespoons lemon juice
1/4 cup light cream or milk
1/4 cup all-purpose flour

Bone trout, if desired. season trout with salt and pepper. Mix togeher the eggs and cream. Dip the trout in flour,
then in the egg-cream mixture. Heat together the oil and the 2 table-spoons butter; fry trout in hot fat till golden
and flakes easily, 8 to 10 minutes, turning once. In a skillet cook almonds in the 1/4  cup melted butter till almonds
are golden brown. Remove from heat and stir in lemon juice. Place trout on a warm serving plate; pour almond mixture
over and serve immediatley. Serves 4 to 6

Cream of WaterCreas Soup

1/2 gallon chikcen estoke        2 bay leafs
1 bunch of waterceas            1/2 teaspoon black pepper
2 leek                    1 tablespoon of chicken base
3 strips of celery            3 drops of worcestershire sauce
1/2 onion                2 drop tabascco sauce
2 potatoes                1/4 teaspoon of salt
                    1/2 teaspoon of white pepper
                     2 tablespoons of solten butter
                    all ingredients sauted

8 to 10 servings
Grab the bunch of watercreas and chop it down to 1/2 inch cube, grab 2 leek and chop to 1/2 inch, grab 3 strips of celery and chop
1/2 cubed, grab half an onoin and chop half an inch cubed, grab tow potatoes and chop to 1/2 inch cube. Once cut saute all ingredients
while adding 1/2 teaspoon of black pepper, 1 tablespoon black pepper, 1 tablespoon of chicken base, 3 drops of worcestershire sauce,
2 drops of tabassco, 1/4 teaspoon on salt, 1/2 teaspoon white pepper, 2 tablespoons of solten butter.
Once the ingredients have been sauted add chicken estoke, once all the ingredients have been applied cook till the potatoes are soft.
After blend the ingredients and strain, once strained add a cup of heavy cream and cup of half and half cream. After add the chopped
watercrease leaves and sauted.

 

Crepe Brule

4 cups of heavy cream             1 cup of sugar
4 egg yokes               
5 whole eggs
2 tablespoons vanilla strato
1/4 teaspoon vanilla beans
1/4 cup of Grand Marnier
 

Add 4 egg yokes and 5 whole eggs into a bowl stir, then add 2 tabkespoons of vanilla strato, then add 1/4 teaspoon vanilla beans,
stir all together, Add 1/4 cup of gramier and stir, then add 1 cup of sugar and stir till all disolved.
heat up the heavy cream to 120 degress, After  take out of oven and add the ingredients to the heavy cream, strated and place to a
mold of 1 by 4 round bowl, place in a pan with water and cook to 30 to 40 minutes Bain Marie.

 

Gallery

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