Le Sanglier

5522 Crebs Ave. TarzanaCA91356
Hours
Dinner
Tues.-Sun.
Payment Methods: Visa, MasterCard, American Express, Discover, Cash
Average Rating
1.5
Total Reviews
(2)
Recommended 0
Not Recommended 0
Map

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Description

For over 40 years, Le Sanglier Restaurant has stood the test of time and provided a quiet haven from the stress and tumult of everyday life. It's about pleasure, indulgence and relaxation with one of the most irresistible, exquisite tastes of fine dining offered. The delightful and extensive menu of contemporary French cuisine promotes light and healthy fare. Food connoisseurs are in for the...
by ocregister on May 30, 2012 from ocregister

Editorial Reviews

Le Sanglier Restaurant Review:
Hidden for over 40 years in the sleepy heart of the San Fernando Valley, Le Sanglier is a delightful remnant from an era when French cuisine was strictly for special occasions. The intimate, candle-laden dining room offers high-backed booths for privacy, and tables are dressed in crisp white linen with fresh flowers. Rustic wood beams and mounted ceramic plates give the place the distinct aura...
by gayot on October 30, 2011 from gayot

Information from the business

For over 40 years, Le Sanglier Restaurant has stood the test of time and provided a quiet haven from the stress and tumult of everyday life. It's about pleasure, indulgence and relaxation with one of the most irresistible, exquisite tastes of fine dining offered. The delightful and extensive menu of contemporary French cuisine promotes light and healthy fare. Food connoisseurs are in for the...
by yahoolocal on March 17, 2014 from yahoolocal
From OpenTable:

For over 40 years, Le Sanglier Restaurant has stood the test of time and provided a quiet haven from the stress and tumult of everyday life. It's about pleasure, indulgence and relaxation with one of the most irresistible, exquisite tastes of fine dining offered. The delightful and extensive menu of contemporary French cuisine promotes light and healthy fare. Food connoisseurs...
by menuism on June 10, 2012 from menuism