Menu

Lyonnaise green salad with poached egg and bacon

Cream of pumpkin soup with chestnut chips

Snail, mushrooms and chestnut with parsley butter

Meat pie « home made » condiments and green salad

Artichoke bottom and foie gras

Terrine of pig ear and calf's foot, pickles and green salad

Smoked salmon and biscuit with dried fruit and candied beetroot

Vegetarian plate with seasonal vegetables

Pike-perch fish dumpling, Nantua sauce

Lyon specialty

Pieces of hake marinated in red wine

Pike perch cooked in thyme butter

Whole roasted piglet on a spit and its seasonal vegetables

Stuffed poultry fillet

Veal steak cooked in hay

Beautiful veal head, simmered root vegetables

Seared veal liver with raspberry vinegar

Fricassee of veal kidneys cooked in mustard seed

Sweetbreads and mushrooms, parsnip mousseline

Deer

Pigeon

Mallard

Grouse

Hare at the royal

on reservation

Cream cheese

(choice of side dish: cream, sugar, honey or red fruit coulis)

Soft cheese from cow milk from Isère

Cheese spread, lyon specialty

Assorted cheese

Rum baba

rum soaked cake

Crème brulée à la vanille

Lyon specialty

Rice pudding cake with candied orange

Egg whites with custard

Chocolate mousse

Entremets

Meat pie « home made » condiments and green salad

Artichoke bottom and foie gras

Snail, mushrooms and chestnut with parsley butter

Smoked salmon and biscuit with dried fruit and candied beetroot

Pike-perch fish dumpling, Nantua sauce

Lyon Food

Whole roasted piglet on a spit and its seasonal vegetables

Beautiful veal head with mustard seed, simmered root vegetables

Pike perch cooked in thyme butter

Cheese

Dessert on cart

Lyonnaise green salad with poached egg and bacon

Cream of pumpkin soup with chestnut chips

Terrine of pig ear and calf's foot, pickles and green salad

Pieces of hake marinated in red wine

Stuffed poultry fillet

Veal steak cooked in hay

Cream cheese

Dessert