Lunch : Net prices, taxes and service included 48€
Business Package : Offered from Tuesday to Friday, Starter and Main Course 39€
Main course and dessert : 37€

  • Trout from Isere of Murgat House with smoked oil
    Lyon′s cauliflower blanc-mange
  • Green and yellow courgettes
    As carpaccio, stuffed flower, seasoned
  • Pork Tenderloin from Cantal
    Fennel stratum and candied pepper
    Green cardamom juice with aniseed
  • Octopus legs cooked on a plancha
    Blazed aubergine caviar, multicoloured tomato and verbena pearl
  • Desserts
  • Red fruits Tartlet
    Crunchy with pepper, cottage cheese and red fruit foam, Lemon
    balm sorbet
  • Region Apricot
    Steamy meringue, tea flavour whipped cream and refreshed amber
    beer
  • Chocolate cherry sphere
    Valrhona chocolate texture, voluptuous caramel cherry ice cream
Choose from two or Three courses according to your taste
2 Courses, Cheese and Dessert 83€
3 Courses, cheese and Dessert 98€

  • Duck Foie Gras, Domaine de Limagne
    Candied green apple in tangy tatin style
  • Char fish selection Leman Meuniere
    Chard: white and green
  • Supreme of Bresse chicken roasted on the rib cage
    Green asparagus tips and glazed gnocchi
    Tonka beans flavoured brown gravy
  • The Cheeses
    Selection of "Renée Richard" matured cheeses from our region
    Local cottage cheese with herbs
    Ladle moulded Faisselle cheese and Brresse cream
  • Desserts
  • Red fruits Tartlet
    Crunchy with pepper, cottage cheese and red fruit foam, Lemon balm
    sorbet
  • Region Apricot
    Steamy meringue, tea flavour whipped cream
    And refreshed amber beer
  • Chocolate cherry sphere
    Valrhona chocolate texture
    Voluptuous caramel cherry ice cream
By Christian Lherm
Menu Served to All the Guests 125€
Food and Wine Matching suggestion by Frédéric Pralus, 5 Glasses of wine 55€
Served until 9:30pm max.

  • Tartare de bar et langoustines
    Pressé comme un citron
  • Pain de carpe des dombes et sandre brioché
    Jus d′écrevisses au massalé et pointes d′asperges vertes
  • Homard Acadien
    Bouillon clair de légumes suspendus infusés à la menthe poivré
  • Granité Transparence
  • Filet de bœuf de Salers Sélection Maison Trolliet, Halles Paul Bocuse
    Paillasson lyonnais de pommes de terre nouvelles, Miroir de Côte du Rhône
  • The Cheeses
    Selection of "Renée Richard" matured cheeses from our region
    Ladle moulded Faisselle cheese and Bresse cream
    Local cottage cheese with herbs
  • Desserts
  • Red fruits tartlet
    Crunchy with pepper, cottage cheese and red fruit foam, lemon balm sorbet
  • Region Apricot
    Steamy meringue, tea flavour whipped cream and refreshed amber beer
  • Chocolate cherry sphere
    Valrhona chocolate texture, Voluptuous caramel cherry ice cream

Menu

Appetizer

  • Trout from Isere of Murgat House with smoked oil
    Lyon′s cauliflower blanc-mange
    39
  • Sea bass and Dublin bay prawn tartar
    Squeezed like a lemon
    48
  • Duck Foie Gras, Domaine de Limagne
    Candied green apple in tangy tatin style
    44

Menu

Fish

  • Acadian Lobster
    Peppermint-infused hanging vegetables clear broth
    58
  • Octopus legs cooked on a plancha
    Blazed aubergine caviar
    Multicoloured tomato and verbena pearl
    46
  • Char fish selection Leman Meuniere
    Chard: white and green
    52
  • Carp bread from Dombes and pikeperch brioche
    Crayfish juice with masala and green asparagus tips
    49

Menu

Meats

  • Fillet of beef from Salers, Maison Trolliet Selection
    Lyon′s new potato mat
    Côte du Rhône red wine sauce
    87
  • Pork Tenderloin from Cantal
    Fennel stratum and candied pepper
    Green cardamom juice with aniseed
    68
  • Supreme of Bresse chicken roasted on the ribe cage
    Green asparagus tips and glazed gnocchi
    Tonka beans flavoured brown gravy
    52

Menu

The Vegetables

to consume to the carte or on the menu

  • Green and yellow courgettes
    As carpaccio, stuffed flower, seasoned
    29
  • Organic spelt risotto and vegetables from our market gardener
    " Only local and green products "
    36

Menu

Cheeses

  • Selection of "Renée Richard" matured cheeses from our region 18
  • Local cottage cheese with herbs 18
  • Ladle moulded Faisselle cheese and Brresse cream 18

In France, Bread is a tradition, A way of Life. That is why we have selected François Pozzoli, A Meilleur Ouvrier de France in 2004, to knead, cook and offer breads prepared with care. The bakers are concerned and involved in their time and their environment with words like quality, tradition, taste and transmission of their expertise.

Menu

Desserts

  • Red fruits tartlet
    Crunchy with pepper, cottage cheese and red fruit foam, lemon balm
    sorbet
    19
  • Region Apricot
    Steamy meringue, tea flavour whipped cream
    And refreshed amber beer
    20
  • Chocolate cherry sphere
    Valrhona chocolate texture
    Voluptuous caramel cherry ice cream
    21

Menu

Harmony Dish and Wine

A wine by the glasses list is suggested in our cellar Book.

We wish, through this selection, to put in honour the vineyards expressing, sensibility and the requirement of craftsmen passion who work daily in a precise purpose to share with you the uintessence of their ground.
We try hard to renew frequently this selection to realize harmonious agreements with your expectation.

Kevin Parrin are here to fully listen and satisfy your wishes.