Chez Marcel

A bitter liqueur made from gentian roots, typical of French mountainous regions. It offers distinctive earthy and vegetal notes. Usually enjoyed chilled or on ice to whet the appetite.

Kir is a classic cocktail based on white wine and crème de cassis, while Communard uses red wine. Two traditional French aperitifs, sweet and fruity.

An aperitif based on Bordeaux wine mixed with citrus liqueurs. It is sweet, floral, and fruity with notes of candied orange and honey. Served very chilled.

A world-renowned French sparkling wine. Bubbly, elegant, and festive with notes of brioche and fruit.

An alcoholic beverage with a licorice and anise flavor, like Pastis or Ricard. It turns cloudy (milky) when fresh water is added. Very refreshing.

A craft beer, likely local. It is generally light and thirst-quenching.

A refreshing cocktail mixing the bitterness of gentian liqueur with the fizz of tonic. An interesting balance between bitter and sweet.

A fizzy French soda made from orange juice and pulp. Sweet and bubbly, you should shake the bottle slightly to mix the pulp before opening.

A sweet, fizzy lemon-flavored soda. Clear, bubbly, and very refreshing.

Premium fruit juices from a renowned French producer. The flavors are intense and true to fresh fruit.

A naturally sparkling mineral water from the Haute-Loire region. It is known for its fine bubbles and purity.

Natural still mineral water from the French Alps. It has a neutral taste and is very thirst-quenching.

Classic cocktail made with gin and tonic water, served with ice and often a slice of lemon or cucumber. Fresh and slightly bitter.

A rustic country terrine made from pork, seasoned with herbs and spices. Served cold with bread and gherkins.

An unmissable French bistro classic. Hard-boiled eggs topped with a creamy and flavorful homemade mayonnaise.

Thin slices of pork, likely cooked or marinated, served cold. An original variation of classic beef carpaccio.

Leeks steamed until tender, served warm or cold with a mustard vinaigrette. A simple and delicious vegetable starter.

Goat cheese heated until melted, sprinkled with aromatic herbs. Often served on toast, accompanied by a salad.

A whole cooked artichoke, served with a vinaigrette dressing for dipping the leaves. You eat the tender part of the leaves and the heart.

Marinated herring fillets served with warm potato salad. A traditional bistro dish, combining the acidity of the fish and the sweetness of the potatoes.

Snails baked in their shells with garlic and parsley butter. A delicate and fragrant dish, emblematic of French cuisine.

A Lyonnaise specialty: a hot sausage containing pistachios, served with potatoes. Rich, flavorful, and comforting.

A composed salad of thinly sliced button mushrooms and quality cooked ham cubes. Fresh and light.

Coq ragout simmered for a long time in red wine with bacon, mushrooms, and pearl onions. The meat is tender and the sauce is rich and creamy.

Stewed tripe, a traditional offal dish. The texture is unique, tender and gelatinous, served in a flavorful sauce.

Lamb shoulder cooked very slowly until it is melting and falls off the bone. Rich in flavor and very tender.

A light and airy pike soufflé, served with a creamy Nantua sauce made with crayfish butter. A great specialty from the Lyon region.

Sausage made from pork offal, certified by the 5A association (quality guarantee). Served with onion sauce. Powerful taste and firm texture.

A grilled beef cut, marbled and juicy. A great classic for red meat lovers.

Sautéed veal kidneys served with a creamy mustard sauce. The meat is tender with a characteristic flavor, enhanced by the sharpness of the mustard.

Fresh fish of the day, the variety and preparation of which change according to arrivals. Ask your server for details.

Daily specials prepared with seasonal ingredients found at the market. Fresh and spontaneous cuisine.

Fresh, unripened white cheese with a very moist and soft texture. Can be served sweet (sugar, honey, coulis) or savory (salt, pepper, herbs).

Lyonnaise specialty made from strained yogurt mixed with garlic, shallots, herbs, and olive oil. Creamy and very aromatic.

A selection of aged cheeses that changes regularly. Ideal for discovering different regional varieties.

A milk chocolate mousse made with Jivara (Valrhona), renowned for its creamy and vanilla notes. Light and smooth.

Iconic dessert from Lyon. A tart filled with a mixture of cream and sugar-coated almonds. Crispy and very sweet.

Poached meringue floats on a vanilla custard, drizzled with caramel. A light and airy dessert.

A jellied dessert made from almond milk, delicately flavored with orange blossom. Soft texture and subtle flavor.

Three layers of crispy puff pastry alternated with two layers of Bourbon vanilla pastry cream. A classic of French pastry.

Scoops of ice cream or sorbet in various flavors. Refreshing at the end of the meal.