Chez Georges

Organic hard-boiled eggs served with a creamy homemade mayonnaise. A simple and tasty French bistro classic. · Rich and creamy taste thanks to the mayonnaise, tender texture of the egg. · Enjoyed as a cold starter, often with a little bread.

Fresh and crunchy pink radishes served with salted butter and fresh bread. · Crunchy texture and pungent radish flavor softened by the richness of the butter. · A light and traditional starter to share or eat alone.

Stewed Mediterranean vegetables (tomatoes, zucchini, eggplant, peppers) in olive oil. · Melting texture and mild Mediterranean flavors. · Can be served hot or cold depending on the season.

Typical dry pork sausage from Lyon, from the renowned Sibilia house. · Seasoned cured meat flavor, firm and fatty texture. · Served in thin slices, ideal with bread and gherkins.

Thin slices of cooked beef snout, marinated in a vinaigrette with herbs and onions. · Slightly gelatinous and crunchy texture, vinegary and fresh taste. · A refreshing traditional charcuterie starter.

Green Puy lentil salad (AOP), dressed with vinaigrette. · Earthy and nutty flavor of lentils, firm yet tender texture. · Often garnished with onions or lardons.

Mix of fresh seasonal salad leaves and vegetables. · Fresh and crunchy, dressed with a simple vinaigrette. · A light option to start the meal.

Marinated herring fillets served with warm sliced potatoes. · The fish is salted and smoked, contrasting with the sweetness of the oiled potatoes. · An timeless bistro classic.

Tart with a thin crust filled with tomatoes and fresh goat cheese. · Crispy crust, juicy tomatoes, and creamy goat cheese. · Served warm, often accompanied by a small salad.

Homemade pâté made from poultry livers. · Rich and spreadable texture, pronounced liver flavor. · Enjoy spread on country bread.

Chef-prepared duck foie gras, served cold. · Tender and buttery texture, delicate and luxurious flavor. · Served with toasted bread or brioche.

Confit and shredded goose meat, preserved in its own fat. · Stringy and melting texture, rustic and savory flavor. · To be generously spread on bread.

Frisée salad served with grilled lardons and a runny poached egg. · Mix of textures: the crunch of the salad, the crispness of the lardons, and the softness of the egg. · The egg yolk mixes with the vinaigrette to create a rich sauce.

Snails served in their shells with garlic and parsley butter. · Firm escargot meat coated in a very flavorful melted butter. · Use the bread to soak up the parsley butter left in the dish.

Burgundy specialty: pieces of ham set in parsley jelly. · Firm and fresh texture, herbaceous and meaty taste. · Served in a thick slice, often with mustard.

Whole sole prepared either with a creamy signature sauce ("Georges") or with lemon butter (Meunière). · Fine and delicate fish flesh that flakes easily. · A noble and hearty dish.

Diced raw sea bream marinated with citrus fruits. · Fresh, light, and tangy. · A refreshing alternative to sauced dishes.

Thick piece of grilled turbot served with béarnaise sauce. · Turbot has firm, flavorful white flesh, enhanced by the tarragon in the sauce. · Usually served with vegetables or potatoes.

Mixed salad garnished with fresh wild lobster pieces. · The lobster meat is sweet and firm, served on a bed of greens. · A luxurious and light dish.

Pan-fried slice of veal liver, often served with bacon. · Tender texture and characteristic ferrous taste, softened by cooking. · Classic bourgeois cuisine.

Traditional sausage made from pork tripe, AAAAA certified (guarantee of quality). · Very pronounced flavor and unique texture, crispy outside and tender inside. · A dish for offal lovers, often served with mustard.

Veal sweetbreads (thymus) cooked with a creamy morel sauce. · Smooth and creamy texture, delicate mushroom flavor. · Considered a very refined dish.

Roasted lamb chops served with their cooking juices. · Pink and tender meat with a distinct lamb flavor. · To be enjoyed by cutting the meat along the bones.

The most tender cut of beef, grilled and served with béarnaise sauce. · Extremely tender, low-fat meat. · The rich tarragon sauce complements the lean meat.

Beef steak, likely a thick and juicy cut, served with a mustard sauce. · Flavorful and rare red meat. · Signature dish named after the restaurant's street.

Grilled beef entrecôte served with bone marrow. · Marbled and juicy meat, enriched by the fat of the marrow. · For lovers of flavorful red meat.

Veal kidneys prepared either simply grilled or sautéed (often with cream). · Firm and crunchy texture, distinctive flavor. · A classic of bistro cuisine.

Premium quality chicken breast served with house sauce. · Tender and light white meat. · A universally appealing and delicate dish.

Selection of various French cheeses at different stages of aging. · Varies according to the season, offering a range of flavors from mild to full-bodied. · Served with bread, before dessert.

Pastry choux buns filled with vanilla ice cream and topped with hot chocolate sauce. · Delicious hot-cold contrast. · A gourmet and very popular dessert.

Alternating layers of crispy puff pastry and vanilla pastry cream. · Light and creamy texture, flavored with Bourbon vanilla. · A classic of French pastry.

Whipped fresh cheese served with a red berry sauce. · Fresh, light, and tangy. · Ideal for finishing the meal on a light note.

Caramelized apple tart baked upside down. · Melting apples and rich caramel on a crispy crust. · Often served warm with crème fraîche.

Leavened cake soaked in old rum syrup. · Spongy texture and very alcoholic aroma. · A dessert for adults, rich and sweet.

Rich dessert based on chestnut cream and thick crème fraîche. · Dense and creamy texture, very sweet chestnut flavor. · For chestnut lovers.

Choice of artisanal ice creams (cream) or sorbets (fruit). · Refreshing and simple. · Various flavors depending on availability.

Prunes steeped in Armagnac (brandy). · Candied fruits soaked in alcohol. · Digestif and dessert in one dish.

Chef's special creation of the day. · Changes daily according to inspiration and market products. · Ask your server for the dessert of the day.

Egg custard topped with liquid caramel. · Smooth and silky texture, very sweet vanilla and caramel flavor. · A traditional childhood dessert.

Seasonal red berry plate (strawberries, raspberries, etc.). · Natural, fresh, and vitamin-rich. · Served plain or with a little sugar.

Option to replace the standard side (usually fries or potatoes) with green beans.

Extra portion of side dish (vegetables, starches) to be ordered in addition to the main course.