Mathusalem (Le)

Traditional dry sausage from Lyon, served in thin slices. Firm texture and aged pork flavor. Perfect for sharing as an aperitif with bread.

Creamy fish spread made with flaked mackerel. Rich marine taste and creamy texture. Served on crispy toasted bread.

Creamy soup made with seasonal vegetables. Smooth and creamy texture. A comforting dish served hot.

Rustic homemade pâté made from rabbit meat and poultry livers. Rich and complex meaty flavor. Enjoy spread on country bread.

Slices of smoked salmon accompanied by a light cream cheese. The salty and smoky taste of the fish contrasts with the sweetness of the ricotta.

Signature preparation based on free-range chicken egg. Tender texture and authentic fresh egg flavor.

Small savory tart filled with pan-fried oyster mushrooms, topped with a light parsley foam. Woody and herbaceous flavors.

Italian charcuterie with pistachios served with a creamy fresh cheese with a smoky flavor. Accompanied by a surprising strawberry and balsamic vinegar ice cream for a sweet and savory contrast.

Raw beef, minced and seasoned to order. Tender and melt-in-your-mouth texture, enhanced by classic condiments (capers, onions, mustard). Served cold.

Traditional sausage made from pork tripe (5A quality label), cooked with hay for a smoky and herbaceous aroma. Very pronounced flavor and firm texture.

Beef cut chosen by the chef, grilled or pan-fried. Topped with a rich and creamy Saint-Marcellin cheese sauce. A hearty dish for meat lovers.

Whole roasted sweet potato stuffed with goat cheese. The sweet taste of the tuber pairs well with the acidity and creaminess of the cheese.

Creamy risotto slowly cooked, with crayfish and candied lemon zest. A rich dish with fresh, oceanic notes.

Fine white fish fillet served on cooked spinach. Accompanied by a creamy sauce with aromatic herbs.

Grilled duck breast, served pink with crispy skin. The orange sauce provides a classic sweet and tangy note that balances the richness of the meat.

Small creamy and runny cow's milk cheese, aged by a renowned Lyon cheesemonger. Served with black cherry jam for a sweet and savory pairing.

Creamy dessert flavored with chestnut and Armagnac. Topped with a layer of crunchy caramelized sugar.

Thick brioche soaked and pan-fried in butter. Served hot with a rich salted butter caramel sauce and a scoop of matching ice cream.

Airy chocolate dessert revisited with creamy tiramisu-style layers. Flavored with orange and Cointreau liqueur.

Creamy Italian panna cotta with a silky texture. Flavored with pistachio and accompanied by a coulis or tart red fruits.

Caramelized apple tart baked upside down with puff pastry. Served warm with a scoop of cold vanilla ice cream.

An espresso coffee served with a selection of several miniature desserts. Ideal for tasting everything at the end of the meal.

Selection of artisanal ice creams and sorbets. Refreshing fruity or creamy flavors.