Gare Aux Vins (Gare de Lyon) - Caviste/Wine Shop & Cave à Manger/ Wine Bar

Lunch formula allowing you to choose two dishes (starter and main, or main and dessert/cheese). Choices are made from the daily specials on the slate.

Complete lunch formula including three courses: a starter, a main course, and a dessert or cheese. Ideal for a full traditional meal.

Mashed fish preparation (mackerel) mixed with mustard for a spicy kick. Creamy texture and pronounced marine flavor. Generally enjoyed spread on bread.

Savory upside-down tart combining black pudding (blood sausage) and cooked apples. A classic sweet and savory combination with a crispy crust.

Fine-fleshed flatfish fillet, coated in an emulsified butter and white wine sauce. Served with a Provençal vegetable stew (tomatoes, zucchini, eggplant, peppers).

Chicken breast served with a creamy wild mushroom sauce (morels). Accompanied by sliced potatoes baked in cream and milk.

Baked fruit dessert covered with a crumbled, crispy shortcrust pastry. Served hot or warm with a scoop of vanilla ice cream for temperature contrast.

Portion or plate of aged cheeses. Traditionally consumed at the end of the meal with bread.

Red Vin de France. Likely an independent winemaker's wine, offering a fruity and accessible profile.

Red Vin de France from Domaine Gripa. The name 'Cerise' suggests distinct aromas of fresh, crunchy red fruits.

Red Vin de France produced by Alexandre Giquel, a winemaker in the Loire Valley. Often natural, light, and digestible wines.

Red wine from the Corbières appellation (Languedoc). A generous, spicy, and full-bodied southern wine, with a few years of aging.