Menu

Lyonnaise green salad with poached egg and bacon

Pumpkin soup with chestnut chips

Pressed rabbit confit with thyme, chestnut and quince

Homemade Smoked salmon with beech wood

Meat pie « homemade » condiments and green salad

Artichoke bottom and homemade smoked foie gras

Snail, mushrooms and chestnut casserole with parsley butter

Vegetarian plate with seasonal vegetables

Gnocchi with cream sauce

Cod back with rosemary butter and Albuféra sauce

Pike-perch fish dumpling, Nantua sauce (Lyon specialty), risotto and mushrooms

Braised artic char, green apple and celeriac

Farmhouse poultry ballotine with gravy

Beef cheek simmered 7 hours in casserole

Spit-roasted stuffed piglet, seasonal vegetables and mushrooms

Beef tenderloin

Calf's head, simmered root vegetables

Calf’s liver with raspberry vinegar

Veal kidney with mustard seed sauce

Pan fried Calf’s sweetbread

Pigeon

Grouse

Hare at the royal

Mallard

(for 2 people)

Cream cheese, small pots of cream, sugar, honey or jam

Cheese spread, lyon specialty

Soft cheese from cow milk from Isère

Assortment of cheeses

Sponge cake soaked in rum syrup

Creme brulee with vanilla

Tarte à la praline rose

Lon specialty

Rice cake with candied orange

« Floating island » with vanilla custard

Chocolate mousse

Multi-layered mousse cake

Tart of the day

Madeleine biscuit, chestnut cream, diced pear and pear mousse

Iced Chestnut soufflé with candied chestnut piece

Fresh fruit salad according to arrival and season