Le Sabodet

A poached egg with a runny yolk served with a creamy asparagus sauce. A delicate and creamy spring starter.

Long-fibered beef cut, renowned for its flavor, served with a confit shallot sauce. Tender and juicy meat.

Fresh green salad served with walnut halves. Simple, crunchy, and light.

The classic bistro dish: hard-boiled eggs coated in a creamy homemade mayonnaise.

Thin slices of typical dry sausage from Lyon. Savory flavor of aged pork.

Cooked lentils seasoned with vinaigrette. A rustic and nourishing salad.

Typical regional mixed salad, often containing bacon bits, croutons, and a poached egg. Hearty and complete.

Marinated herring fillets served with warm potatoes. Vinegary flavor and melt-in-your-mouth texture.

Assortment of two preparations of marinated herring. For lovers of smoked or marinated fish.

Thin slices of cooked beef muzzle, served cold with an herb vinaigrette. Slightly gelatinous texture and fresh taste.

Steamed leeks served cold with a mustard vinaigrette. Tender and mild.

Goat cheese (Crottin de Chavignol) served warm on a bed of green salad. Savory hot-cold contrast.

Small stuffed pasta gratinated with creamy Saint-Marcellin cheese and smoked bacon. A rich and comforting dish.

Shrimp served on a tender artichoke heart. A fresh starter combining land and sea.

Fresh tomatoes accompanied by a ball of creamy Italian fresh cheese and basil. Fresh and summery.

Duck or goose foie gras terrine. Creamy texture and rich flavor, served with toast.

Six snails cooked in their shells with garlic and parsley butter. A French classic.

Thin slices of Italian San Daniele cured ham. Mild and delicate flavor, melts in your mouth.

Assorted selection of charcuterie (salami, ham, terrine). Ideal for sharing at the start of a meal.