A FORETASTE

  • TROUT FROM ISERE
    Caught a few miles away and smoked with beech and juniper berries in our kitchens. Foam with Bresse cream and Beaujeu vinegar.
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  • PATE CROUTE
    My signature gastronomic tradition. A championship version with duck from the Dômes and sweet and sour cherries from the Rhône Valley.
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  • POKE BOWL
    Freshness and pleasure. Poultry from the Ardèche or Trout from Isère, on a base of boulgour, beans, fresh onions, radishes and dried apricots.
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SEA LAND

  • PIKE PERCH
    The roughness of the plancha, the delicacy of the roots and carrots from the Monts d′Or. Zero waste accompaniment.
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  • SPRING SUMMER VEGETABLES
    Local and organic, of course. Served in a casserole, just cooked. Lemongrass, ginger and coconut to make you travel while staying in the Lyon area.
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  • ARCTIC CHAR FISH
    Roasted on the skin, crispy, with a twist of spring vegetables with spring greens and spiked with wild watercress.
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THE BUTCHER′S MOMENT

  • CANTAL
    Cantal lamb shank, tajine version, seasoned with with lemon and vegetables from the Bocage.
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  • CHAROLAIS
    Instinctive and wild choice of beef fillet. Side and chard green in pesto, pink berry and Timut pepper.
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  • ARDECHE
    The opulence of the yellow chicken supreme. The comfort of the risotto of shaved potatoes and tomme de Beaujolais flavoured with ratafia juice.
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THE CHEESE MOMENT

  • LYON INITIATION
    Canut Cottage Cheese, silk weaver of the Croix-Rousse. Simple, convivial, pepper, salt, condiments.
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  • FAISSELLE CHEESE FROM HALLES PAUL BOCUSE
    Ladled by us, seasoned with honey, hazelnut shards or season fruit grout.
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  • SAINT MARCELLIN IN THE TRADITION OF MOTHER RICHARD
    More than just a cheese maker, the icon of Lyon′s gastronomy.
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GOURMETRY

  • THE ARTISAN ICE-CREAM
    We imagine ourselves in the shade of a tree, observing the roofs of Lyon.
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  • THE BUCOLIC ESCAPE
    The best of the harvest: fresh, fully ripened fruit, just cut up.
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  • THE FINAL TOUCH
    Our pastry chef makes both classic French pastries and as well as original creations of which he has the secret. A true artist, Baptiste in his desserts has a great technical mastery and the creativity.
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