La Rotonde

Classic bistro starter: hard-boiled eggs served with a creamy homemade mayonnaise.

Caramelized onion broth, served hot with bread and a layer of gratinated cheese.

Traditional Lyonnaise salad with frisée lettuce, smoked lardons, crispy croutons, and a runny yolk egg.

Thin slices of superior quality cured ham, matured in the mountains.

Al dente cooked green beans, seasoned with a walnut oil vinaigrette.

Gourmet version of Caesar salad with chicken, creamy dressing, parmesan, and a touch of foie gras.

Snails served hot in their shells with garlic parsley butter. To be eaten with bread for dipping.

Double portion of Burgundy snails with parsley butter.

High-quality smoked salmon served with small thick pancakes (blinis) and fresh cream.

Semi-cooked foie gras served cold with toast. Melting and rich.

Fresh starter blending the sweetness of avocado and the delicacy of crab meat.

Pan-fried charcuterie specialty, served warm with a lentil salad.

Rich and velvety soup made from various fish, served with garlic croutons and a spicy sauce (rouille).

Eggs baked in a ramekin with cream flavored with mushrooms.

Starter combining warm goat cheese, breaded or in a brick pastry, with the sweetness of dried fruits and the character of smoked duck.

Blood sausage served with cooked apples, a sweet and savory classic.

Shaped fish soufflé (pike), served in a creamy crayfish sauce (Nantua).

Raw salmon marinated in salt, sugar, and dill. Served with potatoes.

Breaded and fried prawns (large shrimps), served with an Asian sweet and sour sauce.

Delicate white fish fillet, cooked with preserved lemon for a tangy touch.

Provençal dish composed of steamed cod, boiled vegetables, and a very garlicky mayonnaise.

Smoked haddock poached in milk or water, served with a butter, shallot, and white wine sauce.

Thick piece of turbot, a noble fish with firm flesh, served with a rich emulsified sauce.

Grilled turbot served with a creamy herb sauce (tarragon).

Highly prized flatfish. Meunière (flour and butter) or grilled, served whole (usually prepared in front of you).

Main course version of the pike quenelle, served in a generous portion with sauce and rice.

Raw minced beef, seasoned with capers, onions, sauce, or prepared to your preference.

Tender and flavorful cut of beef (butcher's cut), served rare with a shallot sauce.

Grilled deboned rib steak, served with parsley butter and a creamy potato gratin.

Tender veal meat served on the bone, flavored with sage.

The most tender cut of beef, served thick with a sauce of your choice.

Enormous bone-in beef to share. Marbled and flavorful meat.

Slice of roasted leg of lamb, served pink with its cooking juices.

Tubular pasta served with a simple and spicy tomato sauce.

Assortment of fresh vegetables simply steamed.

Extra portion of your choice of side dish.

Small creamy cow's milk cheese, a specialty of the Dauphiné region.

Pastry made of layers of crispy puff pastry and pastry cream.

Creamy dessert covered with a layer of crunchy sugar caramelized with a torch.

Cream puffs filled with vanilla ice cream and topped with hot chocolate.

Moist cake soaked in rum syrup, served with whipped cream.

Very drained fresh white cheese, served plain with a sweet accompaniment.

Prunes steeped in Armagnac eau-de-vie.

Assortment of cut seasonal fruits.

Whipped egg whites poached, floating on a vanilla custard.

Upside-down caramelized apple tart, served warm.

Frozen dessert composed of meringue, ice cream, and whipped cream.

Wheel-shaped choux pastry filled with almond praline cream.

Creamy coffee ice cream dessert, served with caramel sauce.

Chocolate cake with a molten or very gooey center.

Dessert made from chestnut purée, meringue, and whipped cream.

Ice creams from the famous Parisian house Berthillon.