Menu's

Lyonnaise green salad with poached egg and bacon

Cream of pumpkin soup with chestnut chips and truffle

Smoked salmon, leek terrine and salad dressing

Snail, mushrooms and chestnut with parsley butter

Meat pie « home made » condiments and green salad

Artichoke bottom and foie gras

Vegetarian plate with seasonal vegetables

Browned trout in butter, Albuféra sauce

Pike-perch fish dumpling, Nantua sauce

Lyon specialty

Veal tenderloin confit in casserole, mushrooms, almonds and red onions

Quail, mashed parsnip and sauce

Whole roasted piglet on a spit and its seasonal vegetables

Beautiful veal head, simmered root vegetables

Seared veal liver with raspberry vinegar

Fricassee of veal kidneys cooked in mustard seed

Pan-fried veal sweetbreads with mushrooms

Deer

Pigeon

Partridge

Grouse

Hare at the royal

For 4 people, on reservation

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

Iced chestnut soufflé

Meat pie « home made » condiments and green salad

Artichoke bottom and foie gras

Snail, mushrooms and chestnut with parsley butter

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

Smoked salmon, leek terrine and salad dressing

Browned trout in butter, Albuféra sauce

Veal tenderloin confit in casserole, mushrooms, almonds and red onions

Quail, mashed parsnip and sauce

Cream cheese

Dessert