Our set menus & formula's

Formulas and daily specials available at lunchtime, except weekends and school vacations

Lyonnais menu

Lyonnaise salad
Fresh salad, croutons, regional smoked bacon, poached egg (Starter)
Caviar de Lyon
Lentil salad with vinaigrette, tomato confit and smoked bacon.
Rosette tradition
Genuine rosette from the Monts du Lyonnais with butter and gherkins (Starter)
Lyon in a cake
Homemade chicken liver cake with fresh tomato coulis (Starter)
Cervelle de Canut
Traditional recipe using fromage blanc from the Rhone Valley countryside (Starter)
Onion soup
Croutons, Emmental cheese (Starter)
Dish of the day
Available for lunch outside weekends and school vacations
Tripe à la Lyonnaise
Stewed beef tripe with tomato, carrots and steamed potato (Main course)
Hot sausage with Beaujolais sauce
Genuine Lyonnais sausage, red wine sauce, steamed potato (Main course)
Andouillette with mustard
Gastronomic andouillette, old-fashioned mustard sauce, steamed potato (Dish)
Sapper apron
Breaded veal belly, pan-fried, lemon, Gribiche sauce, steamed potato (Main course)
Boudin with two apples
Bresse black pudding, apple fruit, steamed potato (Main course)
Pike quenelle with Nantua sauce
Dombes quenelle, creamed crayfish bisque, rice (Main course)
Fromage blanc from the Rhone Valley countryside
plain - red fruit cream or coulis
Praline tart
(Cheese and Desserts)
Icecream
Vanilla, Chocolate, Strawberry, Lemon, Blackcurrant, Chocolate Mint. 1 Boule (included in the Lyonnais menu)

Meurette egg
Croutons, regional smoked bacon, poached egg, Beaujolais sauce (Starter)
Home-made brioche sausage
Genuine Lyonnais sausage in homemade brioche (Starter)
Goat's cheese crisp
Fresh salad, tomato confit, walnuts, local cheese (Starter)
Le Richelieu
Pâté en croûte from Bolard (home-made) (Starter)
Flank steak with shallots
Flank steak with shallots (Plat)
Pickled chicken
Suprême de volaille, sauce vinaigre façon Paul Bocuse (Main course)
Fillet of perch, sauce vierge
Served with steamed potatoes (Main course)
Ravioli gratin
Ravioles du Dauphiné, comté, fromage frais, parsley (Main course)
Fromage blanc from the Rhone Valley countryside
(Cheese and Desserts)
1/2 Saint Marcellin affiné du Vercors
(Cheese and Desserts)
Homemade dessert on slate
(Cheese and Desserts)
Icecream
Vanilla, Chocolate, Strawberry, Lemon, Blackcurrant, Chocolate Mint. 2 Boules ( Included in the Bouchon Menu)