Menu's

Lyonnaise green salad with poached egg and bacon

Cream of pumpkin soup with chestnut chips and truffle

Guinea fowl terrine with chanterelles and candied celery

Snail and chestnut

Meat pie « home made » condiments and green salad

Artichoke bottom and foie gras

Vegetarian plate with seasonal vegetables

Pike-perch fish dumpling, Nantua sauce

Lyon specialty

Trout back, sorrel sauce

Whole roasted piglet on a spit and its seasonal vegetables

Beef cheek simmered 7 hours in casserole

White sausage with chanterelles and cardoons, albufera sauce

Beautiful veal head, simmered root vegetables

Seared veal liver with raspberry vinegar

Fricassee of veal kidneys cooked in mustard seed

Sweetbread, mushroom and mashed parsnip

Deer

Pigeon

Mallard

For 2 people

Grouse

Hare at the royal

For 4 people, on reservation

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

Soft cheese from cow milk from Isère

Cheese spread, lyon specialty

Assorted cheese

Additional rum

Crème brulée à la vanille

Lyon specialty

Rice pudding cake with candied orange

Egg whites with custard

Chocolate mousse

Entremets

Alliance d’un biscuit croquant aux amandes, sorbet de saison et fruits rouges

Meat pie « home made » condiments and green salad

Snail and chestnut

Artichoke bottom and foie gras

Pike-perch fish dumpling, Nantua sauce

Lyon Food

Whole roasted piglet on a spit and its seasonal vegetables

Beautiful veal head with mustard seed, simmered root vegetables

Cheese

Dessert on cart

Lyonnaise green salad with poached egg and bacon

Cream of pumpkin soup with chestnut chips and truffle

Guinea fowl terrine with chanterelles and candied celery

Beef cheek simmered 7 hours in casserole

White sausage with chanterelles and cardoons, albufera sauce

Trout back, sorrel sauce

Cream cheese

Dessert on cart