Our set menus

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

Menu Lyonnais | €23.90

Starter (S), main dish (MD), cheese (C) or dessert (D)

S - LYONNAISE SALAD
Salad, croutons, local smoked bacon (Maison Condoraz), poached egg
S - ONION SOUP
Onion soup, croutons, grated Emmental cheese
S - CANUT BRAINS
Steamed potatoes, cervelle de canut (fromage blanc, olive oil, parsley, walnuts, garlic, shallots, white wine)
S - HOME-MADE BRIOCHE SAUSAGE
Genuine Lyonnais sausage (Maison Provol), Pralyon-style brioche, Vignerone sauce
S - POULTRY LIVER CAKE
Local poultry liver, breadcrumbs, parsley, homemade tomato coulis, green olives
S - ROSETTE PLATE
Genuine Lyon rosette (from the region)
MD - HOT SAUSAGE WITH WINEGROWER'S SAUCE
Genuine Lyonnais sausage (Maison Provol), Vignerone sauce, steamed potatoes
MD - TWO-APPLE BLACK PUDDING
Black pudding with cream (Bresse region) and two apples
MD - HOMEMADE PIKE QUENELLE (+1€)
Quenelle from the Vercors region (Maison Saint-Jean), authentic Nantua sauce (crayfish), rice
MD - ANDOUILLETTE (+1€)
Gastronomic andouillette (Maison Provol), mustard seed sauce
MD - SAPPER APRON
Breaded veal belly (Maison Provol), gribiche sauce
MD - TRIPE À LA LYONNAISE
Breaded veal breast (Maison Provol), tomato sauce, carrots, white wine, steamed potatoes
Cheese - COTTAGE CHEESE
Plain, cream, coulis, ST MARCELIN (+1€)
D - PRALINE TART
D - PANNA COTTA
D - CHOCOLATE FONDANT
(+1€)
D - CRÈME BRULÉE
(+1€)

Starter (S), main dish (MD), cheese (C) or dessert (D)

S - HOME-MADE FOIE GRAS (+2€)
Lobe of foie gras, Armagnac, toast, chutney of the moment
S - WARM GOAT'S CHEESE CRISP
Local cheese, grapes, Granny apple, walnuts
S - OEUF MEURETTE
Poached egg, red wine sauce, button mushrooms, smoked bacon, onions, croutons
S - 6 BURGUNDY SNAILS (+1€)
6 Burgundy snails with parsley sauce
S - LE RICHELIEU
Local pâté en croûte, medallion of duck
S - CHOICE OF STARTER FROM THE LYON MENU
MD - OLD-FASHIONED CALF'S HEAD
Tête de veau grise simmered 6 hours, seasonal vegetables, homemade Gribiche sauce
MD - FILET MIGNON WITH MUSTARD SAUCE
Iberian pork tenderloin with old-fashioned mustard sauce
MD - RAVIOLI GRATIN
Ravioles from the Dauphiné region topped with Comté cheese, Emmental cheese, herbs and cream
MD - ROASTED SALMON STEAK
Superior salmon, home fries
MD - CHOICE OF DISH FROM THE LYON MENU
D - FROMAGE BLANC / DEMI ST MARCELIN
D - PRALINE TART, CRÈME BRÛLÉE, CHOCOLATE FONDANT, PANNA COTTA