Steak frites28.50
Bavette from a Limousin cow, 250 grams, off the grill. We fry the chips twice: first soft, then crisp. We whisk the béarnaise every evening, with tarragon from our own pot.
Les classiquesThe bistro classics of Lyon and Paris.
Dishes that have been on every bouchon menu for a hundred years, because they work. We make them properly, and we take our time.
Quatre plats, quatre histoiresFour dishes and their story.
Coq au vin26
A real cockerel, not a chicken. It marinates overnight in burgundy, then braises for three hours. It tastes best on day two, so it always goes on the stove the day before.
Quenelle de brochet27.50
The dish of Lyon. A light dumpling of pike and egg that puffs up in the oven, with a crayfish sauce. Eat it once and you will order it again.
Tarte aux pralines roses9.50
In Lyon every bakery has them: bright pink candied almonds. We melt them with cream into a tart that is exactly as sweet as it looks.
Et pour les végétariensAlways two vegetarian dishes.
- Poireaux vinaigretteWarm leeks, coarse mustard vinaigrette, roasted hazelnuts11
- Œuf mayonnaiseTwo egg halves, house mayonnaise, chives7,50
- Gratin de crozets aux champignonsBuckwheat pasta from the Savoie, mushrooms, cream and comté22
The leaf on the menu means vegetarian. Vegan? Call us the day before.
Une table ?For steak frites and a glass of morgon.
For tonight, calling is quickest: 06 12345678. For later you can book online. Ten or more of you? You are welcome in the upstairs room.