On November 1, we updated our à la carte menu. You can now experience frogs’ legs, scallops in three styles, a winter version of filet mignon, foie gras, and the famous French velouté. Our wine list has also been expanded with new local labels and non-alcoholic options.
Discover new flavors, ideas, and original dishes.
Anton Nemirovich, Brand-Chef and Co-Founder of Le Gosse Restaurant:
«With this new menu, we are becoming a more French and modern restaurant. Operating in Wroclaw, we have come to know local food suppliers, winemakers, the nature of the area, and the preferences of our Guests. Our new à la carte menu is now more substantial and diverse».
Nikita Molodtsov, Chef at Le Gosse:
«Our new menu emphasizes simple, classic dishes. But the essence lies in the details and our reinterpretation of classic French recipes, with a unique touch in every dish. We look forward to hearing our Guests’ thoughts on the new seasonal offerings».
Vadim Belavus, Sommelier and Co-Founder of Enoterra:
«Le Gosse is a modern city restaurant, so we aimed to craft a cosmopolitan wine list with a subtle French touch. The list is organized by category for easy navigation, familiar to our Guests. Inside, however, we have preserved a variety of wine styles to ensure that every taste, every dish, and every mood finds the perfect pairing. From timeless classics to wines from new-wave winemakers, from delicate sparkling wines to complex reds — Guests just need to explore!»
Explore the restaurant’s wine list
New Additions to Le Gosse Starters
We’ve reimagined the famous Padron peppers with a classic French Béarnaise sauce, made with Beurre Noisette brown butter, anchovies, herbs, and tarragon.
Our frog legs are the most delicious and tender, cooked traditionally by frying them in butter with garlic and herbs.
Our team has crafted a unique element — black garlic — which we use in our new tartare. The sauce is made with black garlic, truffle paste, and bone marrow, adding a richer beef flavor. It’s a truly fantastic combination.
Baked white mould cheese is served with green apple chutney, enhanced with saffron and spices. The chutney’s sweet-and-sour taste wonderfully complements the rich cheese — a must-try.
Our Niçoise salad is served warm, with confit tuna slowly cooked in aromatic oil with garlic, thyme, and rosemary. This method infuses the tuna with herb flavors while keeping it tender, making it a perfect seasonal choice for colder days.
Following Guest requests, we have added foie gras terrine to the seasonal menu.
Our mushroom velouté is made from local mushrooms. What sets it apart from classic cream soups? Egg yolks are added to the hot velouté and whisked, giving it a cappuccino-like, fluffy consistency.
Main Course Seasonal Highlights
A delightful surprise for our Guests may be our take on the popular filet mignon with truffle Demi-Glace sauce and Café de Paris butter. Throughout winter, it will be served with a special seasonal vegetable side.
Another dish we hope will become a Guest favorite is our scallops, presented in three styles so that Guests can explore different flavors, characters, and concepts:
- Asian: chilled scallop sashimi, served with ponzu sauce and citrus.
- American: two-seared scallops with corn purée, cream, butter, and bacon crumbles.
- French: a classic seared scallop with beurre blanc sauce, leek, and kale chips.
We suggest eating this dish in this order to fully appreciate the developing flavors.
Our steamed salmon with seasonal vegetables is cooked using traditional Chinese techniques in bamboo steamers. Healthy and flavorful, it’s served with a creamy sauce topped with three types of caviar.
Among the main courses, we recommend a classic combination: tender veal liver, spicy onion marmalade, and bacon served with mashed potatoes. This hearty winter dish is a perfect seasonal addition.
For fans of traditional dishes, we recommend our pork schnitzel, large, crispy, and comforting for winter.
From our Restaurant Week festival menu, we include a tender beef tongue with homemade barbecue sauce, served with crispy oyster mushrooms.
Truffle Risotto with Tartare. In France, combining hot and cold elements in a dish is known as “jeu de contrastes” (game of contrasts). This trend is now popular for bringing new dimensions to classic dishes, enhancing flavors, and elevating presentation.
New Desserts
Traditional Crepe Suzette with Ice Cream.
Classic Apple Tarte Taten with Chantilly Cream.
Indulge in the autumn and winter flavors of Le Gosse’s new menu. Here, each ingredient unveils the secrets of French classics, while the creative vision of our Chefs inspires culinary discovery. Be among the first to savor these exquisite novelties — new flavors and sensations await our Guests in every dish.