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Lyonnaise green salad with poached egg and bacon

Glazed minestrone of tomato, cheese, pine seed and hazelnuts

Bresse poultry terrine with pistachios, broad beans and mushrooms

Smoked red mullet fillet, green asparagus, Greek early vegetables

Meat pie « home made » condiments and green salad

Artichoke bottom and smoked foie gras

Vegetarian plate with seasonal vegetables

Fillet of trout cooked meunière style

Pike-perch fish dumpling, Nantua sauce

Lyon specialty

Arctic char fillet with butter, broad beans and roasted tomatoes

Thornback ray wing with brown butter

Piglet chops, grilled eggplant caviar

Duck breast browned on the skin with raspberry vinegar

Whole roasted piglet on a spit and its seasonal vegetables

Tournedos of beef fillet and mushrooms

Veal chop, jus

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

sponge cake soaked in rum syrup

Crème brulée à la vanille

Lyon specialty

Rice pudding cake with candied orange

Egg whites with custard

Chocolate mousse

Entremets

Smoked red mullet fillet, green asparagus, Greek early vegetables

Meat pie « home made » condiments and green salad

Artichoke bottom and smoked foie gras

Pike-perch fish dumpling, Nantua sauce

Lyon specialty

Arctic char fillet with butter, broad beans and roasted tomatoes

Whole roasted piglet on a spit and its seasonal vegetables

Cheese

Dessert

Lyonnaise green salad with poached egg and bacon

Glazed minestrone of tomato, cheese, pine seed and hazelnuts

Bresse poultry terrine with pistachios, broad beans and mushrooms

Fillet of trout cooked meunière style

Piglet chops, grilled eggplant caviar

Duck breast browned on the skin with raspberry vinegar

Cream cheese

Dessert of Vivarais