Chères clientes et chers clients,

En application de la décision gouvernementale, RESTAURANT LE VIVARAIS sera fermé jusqu’à nouvel ordre.

Nous restons disponible par mail pour toutes questions.

Pendant cette période délicate, prenez soin de vous et de vos proches. Restons soudés, restons solidaires.

A très bientôt, L'équipe RESTAURANT LE VIVARAIS

 

Audrey et Williams Jacquier (MOF 1996) offer you

 

 

 

Nos menus



MENU DU MARCHÉ AT 23 €

 

  • Starter
  • plat
  • dessert du jour

 


MENU COCOTTE DU VIVARAIS AT 29 €

 
Starter

  • Lyonnaise green salad with poached egg and bacon
  • Cream of pumpkin soup with chestnut chips and truffle
  • Squeezed pork and foie gras

Main Course

  • Beef cheek simmered 7 hours in casserole
  • Hen ballotine with vegetable fricassee
  • Trout ballotine with Nantua sauce

Desert

  • Cream cheese
  • Dessert on cart


MENU CUISINE EN SCÈNE AT 39 €

 
Starter 

  • Meat pie « home made » condiments and green salad
  • Gourmet string of snails of Burgundy with parsley butter
  • Pan fried foie gras escalope on a smoked cod effeuillé
  • Artichoke bottom and foie gras

Main course

  • Pike-perch fish dumpling, Nantua sauce (Lyon specialty)
  • Whole roasted piglet on a spit and its seasonal vegetables
  • Beautiful veal head with mustard seed and simmered root vegetables
  • Miller-style artic char filet with parsnip muslin and chanterelles

Dessert

  • Cheese
  • Cream cheese
  • Dessert on cart

Menu hiver 2019 - 2020              Réserver votre table

 

 

Notre carte



THE STARTERS

 

Lyonnaise green salad with poached egg and bacon

13.00€
Cream of pumpkin soup with chestnut chips and truffle

15.00€
Squeezed pork and foie gras along with candied red onions

16.00€
Gourmet string of snails of Burgundy with parsley butter

18.50€
Meat pie « home made » condiments and green salad

19.50€
Pan fried foie gras escalope on a smoked cod effeuillé

23.00€
Artichoke bottom and foie gras

22.50€



THE FISH

 

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

20.00€
Trout ballotine with Nantua sauce

21.00€
Miller-style artic char filet with parsnip muslin and chanterelles

23.00€

 


THE MEAT

Beef cheek simmered 7 hours in casserole

21.00€ 
Hen ballotine with vegetable fricassee

22.00€ 
Whole roasted piglet on a spit and its seasonal vegetables 

25.00€


 


 


VEGETARIAN

Vegetarian plate with seasonal vegetables 14.00€


THE CHEESES

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

5.50€
Demi Saint Marcelin : soft cheese from cow milk from Isère

6.50€
Cervelle de Canut des gones : cheese spread, lyon specialty 
  
6.50€
Assorted cheese depending on arrivals 8.00€

 

THE DESSERTS

Green Chartreuse Iced soufflé

9.00€
Meringue garnished

9.00€
Chocolate flowing heart, Caribbean grand cru

9.00€
Sorbet

9.00€
Fresh fruit salad according to arrival and season

9.00€

 

 

 

 

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