L'Antre Amis

The noblest part of the salmon (fillet heart) served with a creamy raw cream and candied lemon for acidity. Accompanied by warm blinis. A fresh and refined starter.

Very small high-end canned Spanish sardines. Tender flesh and delicate flavor thanks to quality olive oil. Served in their tin, ideal for snacking with bread.

Artisanal preserve of white tuna (fatty and tender belly part). Melting texture and rich flavor. To be enjoyed simply to appreciate the quality of the product.

Grilled hot sandwich with white Paris ham and cheese, flavored with truffle. Crispy on the outside and melting on the inside with a luxurious earthy note.

Shrimp fried in a light batter (tempura), enhanced with lime zest. Served with a creamy and tangy cocktail sauce.

Complete menu including a starter, a main course, and a dessert. Choose from dishes marked with the Ⓜ symbol on the menu.

Lunch or dinner set including a starter and a main course. Choose from dishes marked with the Ⓜ symbol on the menu.

Surprise menu composed of 5 dishes created by the chef according to the inspiration of the moment. A complete gastronomic experience.

The 5-course tasting menu, served with a selection of wines chosen to perfectly pair with each dish.

A monumental and traditional square-shaped pâté en croûte (like a pillow), filled with multiple game meats, foie gras, and truffles. An exceptional charcuterie pastry.

Thin slices of raw scallops, seasoned with tangy passion fruit and crunchy hazelnut pieces. Fresh and fruity.

Creamy and rich porcini mushroom soup, served with pan-fried chanterelles. A dish with intense mushroom and forest floor flavors.

Semi-cooked duck foie gras, marinated in Armagnac. Melting texture and rich flavor. Usually served with toast.

Langoustines wrapped in a crispy brick pastry with basil, then fried. Crispy texture and tender flesh.

Oven-roasted bone marrow, topped with Provence herb and garlic breadcrumbs. Fatty, rich, and flavorful, to be spread on bread.

Pâté en croûte made with duck and foie gras, baked in a shortcrust pastry. Rustic and delicious.

Large tender white asparagus, served with crumbled hard-boiled egg (mimosa) and vinaigrette. A classic spring starter.

Very fine young leeks, steamed and served cold with a mustard vinaigrette. A great French bistro classic.

Raw salmon fillet marinated in salt, sugar, and dill, here flavored with citrus. Served with peppery watercress salad.

Lyonnaise specialty: a hot sausage cooked inside a soft brioche. Served with a small green salad.

Shellfish cooked in a white wine broth with shallots and parsley. Served with very thinly sliced and fried potatoes (straw potatoes).

Small soft pumpkin gnocchi, served with chestnuts and smoked bacon. A comforting dish with autumnal flavors.

Noble flatfish served whole, renowned for its firm and delicate flesh. Direct from the Atlantic.

Thick, tender cut of beef topped with a slice of pan-seared foie gras. A classic, rich, and gastronomic dish.

Puff pastry crust filled with lobster pieces and coated with a creamy sauce made from lobster shells.

Highly prized veal offal (thymus gland) with a melting texture, served with gnocchi and mushrooms in a creamy preparation.

Marbled beef steak, aged to intensify flavor and tenderness. Served with classic fries.

Thick and tender cut of veal from a renowned star Parisian butcher. Pink and delicate meat.

Creamy Italian rice cooked slowly, served with pan-seared scallops. Rich and creamy.

Large veal chop with bone, from Aveyron. Tender and flavorful meat, served for one person.

Imposing beef cut for sharing, grilled to your preference. The Angus breed is known for its marbling and intense flavor.

Firm and dense fish, served roasted with pasta, sweet squash, and sage butter sauce.

Oven-baked salmon fillet, served with ring-shaped pasta (calamarata) and butternut squash. A balanced and colorful dish.

Roasted white fish (hake), served with asparagus and pasta gratinéed with cheese and lemon. Light yet delicious.

Very tender and gelatinous meat, slow-cooked. Served with renowned French green lentils. A rustic and melting dish.

Pork slow-cooked in its own fat until very tender, with a shiny sweet and savory sauce. Accompanied by fried cornmeal sticks.

Selection of several French cheeses at optimal maturity. Usually served with bread.

Small creamy cow's milk cheese from a legendary Lyon cheese shop. Very creamy, almost runny.

Fruity and chocolatey dessert: poached pear, vanilla cream, crunchy cocoa biscuit crumbs, and pear sorbet

Reimagined classic Mont-Blanc: chestnut and vanilla flavors, with crunchy meringue and blackcurrant acidity to balance the sugar.

Cream puff filled with vanilla ice cream and generously topped with a high-quality dark chocolate sauce.

All-chocolate dessert with a touch of citrus (bergamot). Play of textures between the melting brownie and the crunchy crumble.

Rice cooked in sweet milk, creamy, served with a tangy passion fruit caramel sauce and exotic fruits. Sweet and fragrant.