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Lyonnaise green salad with poached egg and bacon

Golden chanterelle soup with grilled chestnut flakes

Pressed duck confit with orange, pear vinaigrette

Homemade smoked salmon with beech wood

Meat pie « home made » condiments and green salad

Artichoke bottom and smoked foie gras

Snail, mushrooms and chestnut with parsley butter

Vegetarian plate with seasonal vegetables

Mushrooms assortment pan fried

according to availability

Hake medaillon with stuffing and sauce

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

Lyon specialty

Braised sea bass with fumet, autumn vinaigrette

Stewed farmhouse Guinea fowl with juice

Seven-hour lamb shoulder confit

Spit-roasted stuffed piglet, seasonal vegetables and mushrooms

Beef tenderloin

Calf's head, simmered root vegetables

Calf's liver with raspberry vinegar

Veal kidneys with mustard seed sauce

Pan-fried calf's sweetbread, parsnip mousseline

Pigeon

Grouse

Hare at the royal

Mallard

for 2 people

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

Snail, mushrooms and chestnut with parsley butter

Homemade smoked salmon with beech wood

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

Lyon specialty

Braised sea bass with fumet, autumn vinaigrette

Spit-roasted stuffed piglet, seasonal vegetables and mushrooms

Calf's head, simmered root vegetables

Cheese

Dessert

Lyonnaise green salad with poached egg and bacon

Golden chanterelle soup with grilled chestnut flakes

Pressed duck confit with orange, pear vinaigrette

Hake medaillon with stuffing and sauce

Stewed farmhouse Guinea fowl with juice

Seven-hour lamb shoulder confit

Cream cheese

Dessert of Vivarais