Le Vaudésir

Salad of various raw vegetables, grated or thinly sliced. Fresh and crunchy, dressed with a light vinaigrette.

Traditional salad of finely chopped and marinated pig's snout. Tender and slightly gelatinous texture, enhanced by a vinaigrette sauce with onions and parsley.

Fillets of smoked fish served with warm potatoes. Salty and smoky flavor of herring contrasting with the sweetness of potatoes marinated in oil.

Bistro classic composed of hard-boiled eggs topped with a creamy homemade mayonnaise. Simple, rich, and flavorful.

Rustic country pâté prepared by the chef. Meaty and spicy taste, served with bread and pickles.

Warm or cold lentil salad seasoned with mustard and shallots. Typical dish from Lyon, earthy and flavorful.

Cured and shredded duck meat, rich in fat. Melting texture to spread on toast.

Hot soup prepared with a mix of seasonal vegetables. Comforting and healthy.

Chef's daily suggestion for the starter. Varies according to market products.

The main dish of the day, changing daily. Traditional bistro cuisine.

Savory tart with eggs and cream, garnished with bacon or vegetables, served with a salad. Moist texture and crispy crust.

Selection of aged French cheeses. Varies from mild and creamy to strong and sharp. Served with bread.

Large assortment of various cheeses, ideal for sharing. Allows you to taste different cheese regions.

Vanilla cream dessert topped with a layer of crunchy caramelized sugar. Delicious contrast between hot/cold and creamy/crunchy.

Light and rich chocolate dessert. Light texture and intense cocoa flavor.

Light mousse flavored with orange zest and juice. Fresh and fruity.

Fresh and creamy dairy product, similar to thick yogurt. Served plain with sugar or jam.

Fruit dessert baked under a crumbly shortcrust pastry, golden brown from the oven. Melting and crispy.

The chef's sweet treat of the day.

Red wine from Bordeaux. Structured with present tannins and red fruit aromas.

Light red wine from the Loire Valley. Fruity and easy to drink.

Red wine from Burgundy made from Pinot Noir. Light, elegant, with cherry aromas.

Red wine from the center of France. Often light and peppery.

Red wine from the Loire made from Gamay. Fruity, lively, and easy to drink.

Red wine from near Lyon, made from the Gamay grape. Light and fresh.

Red wine from the Rhône Valley, organic. Spicy and warm with notes of black fruits.

Cru des Côtes du Rhône. Powerful and complex red wine.

Red wine from the South of France. Sunny, rich in flavor, and aromatic.

Languedoc red wine. Generous, with aromas of garrigue and ripe fruits.

Red wine from the Rhône Valley, at the foot of Mont Ventoux. Fresh and fruity.

IGP red wine from Hérault. Often supple and round.

Temporary selection of red wines.

Dry white wine from the Loire. Very fresh, mineral, and iodized. Ideal with seafood.

White wine from the Loire Valley, often based on Sauvignon Blanc. Aromatic and lively.

Sparkling white wine from the Loire. Festive and refreshing.

Dry white wine from Burgundy. Lively, tart, often used for Kir or as an aperitif.

White wine from Burgundy (Chardonnay). Fresh, with mineral and floral notes.

Great white wine from Burgundy. Dry, very mineral, and very fine.

White wine from Alsace. Aromatic, dry, and elegant, with notes of citrus and flowers.

White wine from Alsace. Tender, delicate, and fresh. Easy to drink.

Rosé wine from the South. Fresh, fruity, and thirst-quenching.

Rosé wine from the Rhône Valley. More structured and colorful, with red fruit aromas.

Beaujolais cru renowned for being the lightest and fruitiest. Very aromatic.

Powerful and structured Beaujolais cru. Aromas of stone fruits, ages well.

The rarest of Beaujolais crus. Generous and floral wine with woody notes.

Beaujolais cru. Full-bodied wine, rich in color and red fruit aromas.

Beaujolais cru produced on the slopes of Mont Brouilly. Lively, mineral, and elegant wine.

Beaujolais cru. Fine, balanced, and tender wine, with aromas of kirsch and spices.