Меню

Lyonnaise green salad with poached egg and bacon

Roasted tomato with basil oil, yellow tomato gazpacho, parmesan crumble

Yellow pollack terrine with asparagus and zucchini

Red mullet fillet marinated in citrus fruits, Greek-style vegetable salad

Meat pie « home made » condiments and green salad

Artichoke bottom and smoked foie gras

Vegetarian plate with seasonal vegetables

Murgat trout meunière with almonds

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

Lyon specialty

Meagre fillet, candied fennel and virgin vinaigrette

Thornback ray wing with brown butter

Gnocchi with a cream and meat jus sauce

Rabbit leg confit with rosemary

Pan-fried duck fillet with aged wine 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

Red mullet fillet marinated in citrus fruits, Greek-style vegetable salad

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

Lyon specialty

Spit-roasted stuffed piglet, seasonal vegetables and mushrooms

Meagre fillet, candied fennel and virgin vinaigrette

Cheese

Dessert

Lyonnaise green salad with poached egg and bacon

Roasted tomato with basil oil, yellow tomato gazpacho, parmesan crumble

Yellow pollack terrine with asparagus and zucchini

Rabbit leg confit with rosemary

Pan-fried duck fillet with aged wine vinegar

Murgat trout meunière with almonds

Cream cheese

Dessert of Vivarais