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Lyonnaise green salad with poached egg and bacon

Pumpkin soup with chestnut chips

Pressed pork terrine with golden chanterelle and Morello cherry

House-smoked Murgat trout, Granny Smith apple and pine nuts

Meat pie « homemade » condiments and green salad

Artichoke bottom and homemade smoked foie gras

Snails, mushrooms and chestnut casserole with parsley butter

Vegetarian plate with seasonal vegetables

Roasted yellow pollack fillet with rosemary butter and Albuféra sauce

Pike-perch fish dumpling, Nantua sauce (Lyon specialty), risotto and mushrooms

Pan fried sea bass fillet with orange butter, celery and hazelnut

Gnocchi with cream sauce

Cocotte-roasted guinea fowl fillet with gravy

Beef cheek simmered 7 hours in casserole

Spit-roasted stuffed piglet, seasonal vegetables and mushrooms

Beef tenderloin

Calf's head, simmered root vegetables

Calf’s liver with raspberry vinegar

Veal kidney with mustard seed sauce

Pan fried Calf’s sweetbread

Pigeon

Grouse

Hare at the royal

Mallard

(for 2 people)

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

Cheese spread, lyon specialty

Soft cheese from cow milk from Isère

Assortment of cheeses

Sponge cake soaked in rum syrup

Creme brulee with vanilla

Tarte à la praline rose

Lon specialty

Rice cake with candied orange

« Floating island » with vanilla custard

Chocolate mousse

Multi-layered mousse cake

Tart of the day

Le Chocolat-Caramel

Madeleine biscuit, chocolate creamy and caramel mousse

Iced Chestnut soufflé with candied chestnut piece

Fresh fruit salad according to arrival and season