Les tables

A selection of classic aperitifs to whet the appetite. Tio Pepe is a dry and crisp sherry, Pastis is a refreshing anise liqueur, and Cava is a lively Spanish sparkling wine. To be enjoyed well chilled before the meal.

Aperitifs with varied profiles. Noilly Prat is an aromatic vermouth, Picon Bière is a bitter mix with beer, and Limoncello Spritz is a sparkling citrus cocktail. Flavors ranging from bitter to sweet-sour.

Small pieces of pork fat and meat fried until crispy. A savory and flavorful Lyonnaise specialty. Ideal for sharing and snacking with your fingers.

Not fish, but a green Puy lentil salad seasoned with a mustard vinaigrette. Nicknamed 'caviar' ironically by the people of Lyon. Firm texture and nutty flavor.

A frisée salad with smoked bacon, croutons, and a poached egg. The runny yolk blends with the vinaigrette to create a creamy sauce. A perfect balance between crunchiness and tenderness.

Typical dry pork sausage from the region, cut into thin slices. Firm texture and aged meat flavor with a hint of garlic and spices. Traditionally eaten with bread and butter.

Chef's homemade country pâté, blending oven-baked meats and aromatics. Rustic, flavorful, and melt-in-your-mouth. Spread generously on country bread.

Duck foie gras, semi-cooked, prepared rolled in a cloth for gentle cooking. Buttery texture and delicate, refined taste. Served cold, often with toast or brioche.

Frog legs sautéed with plenty of butter, garlic, and parsley. The meat is tender, reminiscent of chicken but with a finer taste. Eaten with fingers to appreciate the delicate flesh.

Thinly sliced tripe sautéed in a pan with caramelized onions and vinegar. Slightly chewy but tender texture, lively and characteristic taste. An authentic bistro dish for offal lovers.

Poached eggs served in a rich red wine sauce with bacon, onions, and mushrooms. The egg yolk blends with the flavorful wine sauce. A warm and comforting dish from Burgundy.

Snails served in their shells with garlic and parsley butter. Strong herbal and garlicky taste, tender texture. Use bread to soak up the remaining melted butter.

Whole Saint-Marcellin cheese baked in the oven, served hot and runny with honey and walnuts. Creamy and rich sweet and savory mix. Enjoyed as a gourmet starter or a warm cheese.

Rectangle of marinated, breaded, and fried tripe. Crispy on the outside and tender on the inside. Traditionally served with gribiche sauce (mayonnaise with capers and pickles).

Large, elongated quenelle made from semolina, butter, eggs, and pike. Very light and airy texture. Served gratinated in the oven with a creamy sauce (often Nantua crayfish sauce).

Sausage made from pork tripe, with a strong smell and taste. Served roasted with a spicy mustard seed sauce. A dish for true lovers of traditional charcuterie.

Cooked sausage (often with pistachios) served warm in thick slices. Accompanied by a Beaujolais red wine sauce. A convivial and hearty dish, typical of Lyonnaise family meals.

Pan-seared duck fillet, served pink with crispy skin. Glazed with a tangy blackcurrant sauce to balance the richness of the duck. Served with fried potatoes.

Pieces of chicken simmered in a sauce made with wine vinegar, tomatoes, and cream. The sauce is creamy with a slight acidity that enhances the poultry's flavor. A great classic of Lyonnaise cuisine.

Grilled or pan-seared beef fillet, coated with crushed peppercorns and a creamy pepper sauce. Tender meat enhanced by the spice's heat. A French brasserie classic.

Noble lamb offal (thymus), with a very fine and creamy texture. Cooked with a rich sauce of cream and morels (fragrant mushrooms). A luxurious and gastronomic dish.

Cheese specialty made from strained cheese beaten with garlic, shallots, herbs, and oil. Fresh, creamy, and zesty. Eaten with toast, often at the end of a meal.

Small cow's milk cheese with a soft rind and bloomy rind. Creamy texture, lactic and nutty flavor. Served here in a half portion.

Selection of aged cheeses varying according to availability. A great way to discover different varieties of French cheeses.

Rich and silky vanilla custard dessert, topped with a layer of crunchy caramelized sugar. Contrast of textures between the warm/crunchy top and the cold/smooth bottom.

Fresh cheese spread, smooth and light texture like thick yogurt. Served with a sweet red fruit sauce. A simple and refreshing dessert.

Poached meringue (egg whites) floating on vanilla custard. Often drizzled with caramel and slivered almonds. Airy and very sweet dessert.

Small choux buns filled with vanilla ice cream or cream, topped with hot chocolate sauce. A gourmet classic.

Leavened cake soaked in an alcoholic syrup (rum). Spongy and moist texture, very fragrant. Often served with whipped cream.

Frozen dessert, usually consisting of sorbet (blackcurrant or grape) drizzled with marc de raisin or alcohol. Refreshing and digestive.

A hot drink accompanied by a selection of several miniature desserts. Perfect for indecisive people who want to taste everything.

Sweet or vintage dessert wine, likely Hungarian. Ideal for ending the meal on a sweet note.

Prestigious sweet white wine from Bordeaux. Aromas of honey, apricot, and white flowers. Very sweet and creamy.

Sweet liqueur wine, made from grape must fortified with alcohol. Fruity and round in the mouth.

Artisanal gin with pronounced notes of citrus and wild plants. Fresh and aromatic.

Old agricultural rum that has finished aging in Port wine barrels. Combines the warmth of rum with the fruity notes of fortified wine.

Premium rum from El Salvador, created in homage to the goddess of flowers. Floral and complex profile.

Spanish brandy from Jerez, long aged. Rich, dark with notes of cocoa, vanilla, and prune.

Excellent Cognac, aged in oak barrels. Aromas of dried fruit, spices, and wood. Very complex and long finish.

Vintage Armagnac, a wine eau-de-vie from the southwest of France. Powerful, rustic, and very aromatic (prune, wood).

Alpine liqueur made from génépi plants. Herbal, floral, and slightly sweet taste. Traditionally drunk as a digestif in the mountains.

Italian pomace eau-de-vie, from Amarone wine. Aged in barrels, it is smooth, rich, and fruity (cherry).

Italian Grappa aged using the Solera method. Complex with notes of toasted wood, cocoa, and coffee.

Swedish single malt whisky, aged in Mongolian oak barrels. Unique spicy and woody notes.

Scottish whisky aged in French Vin Jaune barrels. Very peaty with notes of almond and walnut. Powerful and original.