L'opportun

Rich and creamy duck foie gras prepared on-site. Served with an aromatic jelly and toasted bread. Best enjoyed by gently spreading on warm bread.

Hard-boiled eggs served with a creamy homemade mayonnaise. A simple and comforting French bistro classic.

Small square pasta stuffed with cheese and herbs, gratinated with a mild local blue cheese. Hot, creamy, and flavorful dish.

Poached egg served in a rich red wine sauce with bacon and onions. A traditional Burgundian dish with deep flavors.

Herring fillets marinated in oil and aromatics, served cold with warm potatoes. Salty flavor and melting texture.

Snails cooked in their shells with garlic and parsley butter. Firm texture and intense herbaceous flavor. Usually eaten with bread to soak up the butter.

Rustic meat pâté prepared according to a family recipe. Served cold, coarse and meaty texture. Ideal with country bread and pickles.

Assorted selection of small cold appetizers typical of Lyon (snout, lentils, calf's feet, etc.). Perfect for tasting several local specialties.

Fresh and crunchy endive salad, with blue cheese, walnuts, and green apples. Balance between bitterness, saltiness, and sweetness.

Traditional sausage made from veal offal, known for its strong smell and taste. Unique texture. A classic for offal lovers.

Fish soufflé (pike) in an elongated shape, served in a creamy crustacean sauce. Very light and airy texture.

Hot sausage to cook containing pistachios, typical of Lyon. Served in slices with potato salad. Rich and flavorful.

Lyonnaise specialty of marinated, breaded, and fried tripe. Crispy on the outside and tender on the inside, enhanced by a tartare or gribiche sauce.

Veal or beef kidney baked. Offal with a firm texture and pronounced taste. Served with creamy mashed potatoes.

Tender and juicy beef cut, pan-seared with a confit shallot sauce. Served with crispy fries.

Similar to beef skirt steak but with more delicate, pale veal. Served with an aromatic shallot sauce.

Plate combining beef skirt steak and veal skirt steak. Ideal for comparing the two meats.

Large bone-in beef cut to share. Marbled and very flavorful meat, grilled or roasted. A feast for red meat lovers.

Veal thymus gland, considered a delicacy. Creamy and melting texture, often crispy on the outside. Delicate taste.

Thick beef cut served with a blue cheese sauce (Fourme). Rich combination of red meat and melted cheese.

Raw minced beef seasoned (capers, onions, sauce). Fresh and tender, served with fries.

Beef steak topped with a creamy pepper sauce, flambéed with Armagnac for added flavor. A brasserie classic.

Summer plate with thin slices of marinated raw beef, fresh mozzarella, and tomatoes. Light and fresh.

Salad of slightly bitter dandelion leaves, served warm with bacon and a soft-boiled egg. A rustic seasonal starter.

Traditional dish of boiled calf's head pieces, served warm with a gribiche sauce (mayonnaise with capers, pickles, and herbs). Gelatinous and tender texture.

Fresh asparagus steamed or boiled, served warm or cold with a simple vinaigrette sauce.

Slice of cold terrine made of chicken pieces and vegetables set in jelly or pressed. Light and fresh.

Limousin breed beef rib, matured to intensify flavors and tenderness. Generous portion to share.

Lamb meat slow-cooked in a sealed paper (en papillote) to retain all juices and aromas. Very tender and fragrant.

Marbled and flavorful beef cut, matured for more taste. Grilled or pan-seared.

Thick slice of fresh tuna, pan-seared, served with a shallot sauce. Reminiscent of the texture of a meat steak.

Puff pastry crust filled with a creamy sauce containing meat, fish, or mushrooms. Rich and crispy.

Classic Lyonnaise salad with curly endive, fried bacon bits, and a poached egg. Mix of textures and temperatures.

Chicken pieces in a cold aromatic jelly. Light and refreshing starter.

Salad of fresh green beans, likely served with a rich garnish (foie gras, smoked duck breast, or gizzards).

Salad topped with cracklings or crispy grilled duck skin. Very flavorful and rich.

Small stuffed pasta (ravioli) served with high-quality Spanish Serrano ham and peppery arugula salad.

Mixed salad with chicken pieces marinated in spices or herbs.

White fish fillet (cod) simply cooked and seasoned with olive oil and lemon. Light and healthy.

Ravioli served with high-quality Bellota Iberian ham and arugula.

Confit or roasted duck leg served with stewed vegetables.

Poached or pan-fried ray wing, served with a sauce of brown butter, capers, and croutons (grenobloise style).