Carta

Lyonnaise green salad with poached egg and bacon

Meat pie « home made » condiments and green salad

Artichoke bottom and foie gras

Cod gravlax, citrus vinaigrette

Terrine of guinea fowl with apricot and pistachios, apple and dried fruit vinaigrette

Fish mousse with insert of razor clam (shellfish), and vegetables

Vegetarian plate with seasonal vegetables

Pike-perch fish dumpling, Nantua sauce

Lyon specialty

Thornback ray wing with brown butter

Bass back roasted on the skin

Sea bream supreme, creamy basil

Whole roasted piglet on a spit and its seasonal vegetables

Veal chop , truffle jus

Rosemary pork, mashed fingerling potatoes with truffle

Black Angus rib steak

Pan-fried veal sweetbreads with vegetables

Fresh frogs from la Dombes with parsley butter

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

Cod gravlax, citrus vinaigrette

Pike-perch fish dumpling, Nantua sauce

Lyon Food

Whole roasted piglet on a spit and its seasonal vegetables

Bass back roasted on the skin

Cheese

Dessert on cart

Lyonnaise green salad with poached egg and bacon

Terrine of guinea fowl with apricot and pistachios, apple and dried fruit vinaigrette

Fish mousse with insert of razor clam (shellfish), and vegetables

Sea bream supreme, creamy basil

Rosemary pork, mashed fingerling potatoes with truffle

Black Angus rib steak

Cream cheese

Dessert