Aux Lyonnais

Name: Aux Lyonnais
Address: Paris
Price range: €12 - €40

IN THE VICTORIA BOLLER KITCHEN SINCE 1890 NET PRICES IN EUROS, TAXES AND SERVICE INCLUDED ACCORDING TO THE PROVISIONS GOVERNED BY DECREE N°2002-1465 DATED 17/12/2000. A SUMMARY DOCUMENT OF ALLERGENS IS FREELY ACCESSIBLE AND CAN BE CONSULTED WITH OUR TEAMS. WINTER 2025

★ 4.4 (1,099)

STARTERS

Potimarron Velouté, Trumpets of the Dead and Chestnuts

Velouté de Potimarron, Trompettes de la Mort et Marrons

A creamy velouté prepared with potimarron, a squash with a chestnut flavor. It is garnished with trompettes de la mort (wild mushrooms) and crumbled chestnuts. A warm starter with autumnal flavors.

€16 ≈ $19.00

Baked Egg with Cream, Peasant Bacon

Œuf Cocotte à la Crème, Lard Paysan

An egg baked in a small ramekin with thick crème fraîche. Garnished with smoked peasant bacon for a savory and flavorful touch. To be enjoyed hot, often with a breadstick.

€18 ≈ $21.00

Pike Quenelle with Crayfish, Nantua Sauce

Quenelle de Brochet aux Ecrevisses, Nantua

An emblematic specialty from Lyon. It is a soft and light quenelle made from pike, served gratinated in a rich and creamy Nantua sauce, made with crayfish butter.

€24 ≈ $28.00

Country Terrine, Toasted Bread

Terrine de Campagne, Pain Toasté

A slice of rustic country pâté, prepared with a mixture of minced pork and spices. Served simply with crispy toasted bread and probably gherkins.

€16 ≈ $19.00

Frisée Salad, Peasant Bacon, Perfect Egg

Salade Frisée, Lard Paysan, Oeuf Parfait

The revisited version of the Lyonnaise salad. It consists of crisp frisée lettuce, large smoked lardons, and a perfect egg (cooked at low temperature for a creamy yolk and tender white).

€16 ≈ $19.00

Large Burgundy Snails (6)

Gros escargots de Bourgogne par 6

Six large Burgundy snails served in their shells. They are traditionally prepared with melted and flavored snail butter (butter, garlic, parsley). A great French classic.

€16 ≈ $19.00

MAIN COURSES

Seared Scallops, Market Cabbage, Sorrel Sauce

Noix de Saint-Jacques Dorées, Chou Maraîcher, Sauce à l’Oseille

Pan-seared scallops, golden on the outside and tender on the inside. They are accompanied by cabbage and a sorrel sauce, an herb with a slightly lemony and tangy taste.

€36 ≈ $42.00

Pan-Seared Veal Liver, Grenaille Potatoes and Vinaigrette Jus

Foie de Veau au Sautoir, Pommes Grenailles et Jus Vinaigré

A slice of pan-fried veal liver (sautéed), tender and pink. Served with small grenaille potatoes and a pan sauce deglazed with vinegar to provide acidity that balances the richness of the liver.

€38 ≈ $44.00

Farmhouse Chicken with Cream and Trumpets of the Dead.

Volaille Fermière à la Crème et Trompettes de la Mort.

A dish of quality farmhouse chicken, served with a generous cream sauce and trompettes de la mort (aromatic black mushrooms). A rustic and gourmet main course.

€40 ≈ $46.00

Roasted Celeriac with Citrus Brown Butter and Seasonal Salad

Céleri Rave Rôti au Beurre Noisette Agrumes et Salade de Saison

A vegetarian dish highlighting celeriac, roasted whole and drizzled with brown butter for a nutty flavor. Enhanced by the freshness of citrus and accompanied by a salad.

€26 ≈ $30.00

Seared Black Pudding, Cooked and Raw Apples

Boudin Noir Snacké, Pommes Cuites et Crues

Black pudding (iron-rich blood sausage) pan-seared to achieve a crispy skin. Served with apples prepared in two ways (cooked and soft, and raw and crunchy) for a classic sweet and savory pairing.

€26 ≈ $30.00

Veal Tripe Andouillette from Bobosse. Cream and Mustard, Rocket

Andouillette à la Fraise de Veau de Chez Bobosse. Crème et Moutarde, Roquette

A genuine Lyonnaise andouillette (tripe sausage) from the famous Bobosse charcuterie. It is served with a creamy, tangy mustard sauce, accompanied by rocket leaves.

€32 ≈ $37.00

Gourmet Pot-au-Feu, Marrow and Mustard Condiment.

Pot au Feu Gourmand, Moelle et Condiment Moutarde.

A traditional French beef stew where the meat and vegetables are simmered for a long time in a flavorful broth. Served with a marrow bone for spreading and mustard condiments.

€28 ≈ $32.00

Auvergne Pork Belly, Fernand Point's Gratin Dauphinois

Poitrine de Cochon d’Auvergne Gratin Dauphinois Fernand Point

Pork belly from the Auvergne region, slow-cooked until tender. Accompanied by a gratin dauphinois (potatoes with cream and garlic) prepared according to the recipe of the famous chef Fernand Point.

€34 ≈ $39.00

Beef Entrecôte, Charcutière Sauce. Grenaille Potatoes

Entrecôte de Boeuf, Sauce Charcutière. Pommes Grenailles

A beautiful grilled piece of beef, served with a charcutière sauce (based on white wine, onions, gherkins, and mustard). Accompanied by small roasted grenaille potatoes.

€35 ≈ $41.00

CHEESES

Mère Richard's Saint-Marcellin Cheese

Saint-Marcellin de la Mère Richard

A small soft-ripened cow's milk cheese with a bloomy rind, from the Dauphiné region. Aged by Mère Richard, a Lyonnaise institution, it is generally very creamy, even runny.

€12 ≈ $14.00

Beillevaire's Faisselle

Faisselle de la Maison Beillevaire

with Cream or Pepper and Salt

Fresh white cheese in a faisselle (unbeaten), served plain. You can choose to enjoy it as a dessert with cream, or savory with salt and pepper.

€12~ ≈ $14.00

Rigotte de Condrieu Cheese

Rigotte de Condrieu

A small raw milk goat cheese from the Pilat massif. It has a fine texture and a delicate hazelnut flavor.

€12 ≈ $14.00

DESSERTS

Floating Island with Pink Pralines

Ile Flottante aux Pralines Roses

A classic dessert made of poached meringue, floating on vanilla crème anglaise. This version is sprinkled with crushed pink pralines, a sweet Lyonnaise specialty made with almonds.

€14 ≈ $16.00

Small Pot of Jasmine Tea by Alain Chapel

Petit Pot de Thé au Jasmin d’Alain Chapel

A creamy dessert infused with jasmine tea, served in a small pot. A delicate and fragrant signature recipe from the renowned chef Alain Chapel.

€14 ≈ $16.00

Chocolate Mousse*, Cocoa Nibs and Hazelnuts

Mousse au Chocolat*, Grué de Cacao et Cazette

A rich and airy chocolate mousse. It is garnished with cocoa nibs (crushed raw beans) for crunch and cazette (toasted hazelnuts) for an intense praline flavor.

€14 ≈ $16.00

Pear Poached in Gamay, Vanilla Ice Cream

Poire Pochée au Gamay, Glace Vanille

A whole pear gently poached in a red wine syrup (Gamay), giving it a beautiful purple color and fruity aromas. Served with a scoop of vanilla ice cream.

€14 ≈ $16.00

Rolande's Caramel Cream

Crème Caramel de Rolande

A traditional baked egg custard, topped with a golden liquid caramel. A smooth and melting texture with a vanilla and caramel flavor.

€14 ≈ $16.00

Ice Creams and Sorbets* (3 scoops)

Glaces et Sorbets* (3boules)

An assortment of three scoops of ice cream or sorbet. Refreshing and light to finish the meal.

€12 ≈ $14.00

End of menu

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