Aux Lyonnais

A creamy velouté prepared with potimarron, a squash with a chestnut flavor. It is garnished with trompettes de la mort (wild mushrooms) and crumbled chestnuts. A warm starter with autumnal flavors.

An egg baked in a small ramekin with thick crème fraîche. Garnished with smoked peasant bacon for a savory and flavorful touch. To be enjoyed hot, often with a breadstick.

An emblematic specialty from Lyon. It is a soft and light quenelle made from pike, served gratinated in a rich and creamy Nantua sauce, made with crayfish butter.

A slice of rustic country pâté, prepared with a mixture of minced pork and spices. Served simply with crispy toasted bread and probably gherkins.

The revisited version of the Lyonnaise salad. It consists of crisp frisée lettuce, large smoked lardons, and a perfect egg (cooked at low temperature for a creamy yolk and tender white).

Six large Burgundy snails served in their shells. They are traditionally prepared with melted and flavored snail butter (butter, garlic, parsley). A great French classic.

Pan-seared scallops, golden on the outside and tender on the inside. They are accompanied by cabbage and a sorrel sauce, an herb with a slightly lemony and tangy taste.

A slice of pan-fried veal liver (sautéed), tender and pink. Served with small grenaille potatoes and a pan sauce deglazed with vinegar to provide acidity that balances the richness of the liver.

A dish of quality farmhouse chicken, served with a generous cream sauce and trompettes de la mort (aromatic black mushrooms). A rustic and gourmet main course.

A vegetarian dish highlighting celeriac, roasted whole and drizzled with brown butter for a nutty flavor. Enhanced by the freshness of citrus and accompanied by a salad.

Black pudding (iron-rich blood sausage) pan-seared to achieve a crispy skin. Served with apples prepared in two ways (cooked and soft, and raw and crunchy) for a classic sweet and savory pairing.

A genuine Lyonnaise andouillette (tripe sausage) from the famous Bobosse charcuterie. It is served with a creamy, tangy mustard sauce, accompanied by rocket leaves.

A traditional French beef stew where the meat and vegetables are simmered for a long time in a flavorful broth. Served with a marrow bone for spreading and mustard condiments.

Pork belly from the Auvergne region, slow-cooked until tender. Accompanied by a gratin dauphinois (potatoes with cream and garlic) prepared according to the recipe of the famous chef Fernand Point.

A beautiful grilled piece of beef, served with a charcutière sauce (based on white wine, onions, gherkins, and mustard). Accompanied by small roasted grenaille potatoes.

A small soft-ripened cow's milk cheese with a bloomy rind, from the Dauphiné region. Aged by Mère Richard, a Lyonnaise institution, it is generally very creamy, even runny.

Fresh white cheese in a faisselle (unbeaten), served plain. You can choose to enjoy it as a dessert with cream, or savory with salt and pepper.

A small raw milk goat cheese from the Pilat massif. It has a fine texture and a delicate hazelnut flavor.

A classic dessert made of poached meringue, floating on vanilla crème anglaise. This version is sprinkled with crushed pink pralines, a sweet Lyonnaise specialty made with almonds.

A creamy dessert infused with jasmine tea, served in a small pot. A delicate and fragrant signature recipe from the renowned chef Alain Chapel.

A rich and airy chocolate mousse. It is garnished with cocoa nibs (crushed raw beans) for crunch and cazette (toasted hazelnuts) for an intense praline flavor.

A whole pear gently poached in a red wine syrup (Gamay), giving it a beautiful purple color and fruity aromas. Served with a scoop of vanilla ice cream.

A traditional baked egg custard, topped with a golden liquid caramel. A smooth and melting texture with a vanilla and caramel flavor.

An assortment of three scoops of ice cream or sorbet. Refreshing and light to finish the meal.