La carteThe regular menu, the daily dishes and the wine.

EntréesStarters

• Soupe à l’oignon gratinéeOnion soup simmered for three hours, with a crust of aged comté
  9,50
• Œuf mayonnaiseTwo egg halves, house mayonnaise, chives
  7,50
• Salade lyonnaiseFrisée, bacon lardons, garlic croutons and a poached egg
  14,50
• Pâté en croûtePork and duck in crisp pastry, with cornichons and mustard
  15,50
• Escargots de BourgogneSix snails in garlic and parsley butter, baguette for mopping up
  14
• Poireaux vinaigretteWarm leeks, coarse mustard vinaigrette, roasted hazelnuts
  11

DessertsDesserts

• Tarte aux pralines rosesLyonnais tart of pink candied almonds and cream. Sweet, and that's fine
  9,50
• Crème brûléeWith real vanilla; we only torch the sugar when you order
  9
• Île flottanteLight meringue on vanilla custard with a thread of caramel
  8,50
• Mousse au chocolatFrom the big bowl, spooned out for you at the table
  9

PlatsMain courses

• Steak frites, sauce béarnaise250-gram bavette, twice-fried chips, béarnaise we whisk ourselves
  28,50
• Coq au vinCockerel braised for two days in burgundy, bacon, mushrooms, mashed potato
  26
• Quenelle de brochet, sauce NantuaLight pike quenelle from the oven, with crayfish sauce. Lyon's calling card
  27,50
• Saucisson briochéLyonnais sausage baked in brioche dough, red wine jus, green salad
  24
• Poisson du marchéWhatever the fishermen brought that morning, beurre blanc, vegetables from the market
  market price
• Gratin de crozets aux champignonsBuckwheat pasta from the Savoie, mushrooms, cream and comté
  22

With every main course: bread with salted butter and a green salad.

FromagesCheese, in France before dessert

• Trois fromagesThree cheeses from the affineur, fig bread, walnuts
  13,50
• Cinq fromagesFive cheeses, including a goat's cheese and a blue
  18
• Saint-MarcellinOne creamy little cheese from the Isère, warm, with honey
  8,50