Carta

Lyonnaise green salad with poached egg and bacon

Terrine of perch, marinade and green asparagus

Iced stuffed tomato, pine seed and hazelnuts

Slices of marinated raw cod scandinavian style, greek early vegetables

Meat pie « home made » condiments and green salad

Artichoke bottom and smoked foie gras

Vegetarian plate with seasonal vegetables

Gnocchi with cream sauce

Tournedos of scorpion fish, basil cream

Pike-perch fish dumpling, Nantua sauce, risotto and mushrooms

Lyon specialty

Pike-perch roasted on skin in butter

Thornback ray wing with brown butter

Veal pressed stuffed with almonds and thyme roasted apricots

Pan-fried duck fillet with raspberry vinegar

Spit-roasted stuffed piglet, seasonal vegetables and mushrooms

Tournedos of beef fillet and mushrooms

Pan-fried veal chop, gravy

Pan-fried calf's sweetbread

Fresh frogs from la Dombes with parsley butter

Cream cheese

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

Cheese spread, lyon specialty

Soft cheese from cow milk from Isère

Assorted cheese

Rum baba

sponge cake soaked in rum syrup

Crème brulée with vanilla

Tarte à la praline - Lyon specialty

Rice cake with candied orange

"Floating island" with vanilla custard

Chocolate mousse

Entremets

Multi-layered mousse cake

Tart of the day

Meat pie « home made » condiments and green salad

Artichoke bottom and smoked foie gras

Slices of marinated raw cod scandinavian style, greek early vegetables

Pike-perch fish dumpling, Nantua sauce, risotto and mushrooms

Lyon specialty

Spit-roasted stuffed piglet, seasonal vegetables and mushrooms

Pike-perch roasted on skin in butter

Cheese

Dessert

Lyonnaise green salad with poached egg and bacon

Iced stuffed tomato, pine seed and hazelnuts

Terrine of perch, marinade and green asparagus

Veal pressed stuffed with almonds and thyme roasted apricots

Pan-fried duck fillet with raspberry vinegar

Tournedos of scorpion fish, basil cream

Cream cheese

Dessert of Vivarais