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Our specialties are shown in red.
Calf’s foot in a flaky pastry crust. |
12 |
Boiled beef with vegetables jelly. |
10 |
Provencal-style Squid. |
12 |
Snails stuffed in-house in garlic butter.
Les Six : 10 - Les Douze : 18 |
|
Dandelion leaf salad with bacon and poached egg. |
11 |
The Auberge terrine and its onion chutney. |
8 |
Soft boiled eggs in Beaujolais wine sauce with bacon and small onions. |
8 |
Organic Salmon marinated. |
12 |
Mixed green salad with olive oil dressing. |
6 |
Green beans and mushrooms salad. |
8 |
|
|
 - 15 – 20 mns delay
Pistachio saucisson à la Lyonnaise with warm potatoes. |
12 |
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Comté cheese soufflé.
|
12
|
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Tagliatelle with morel-mushrooms.
|
22
|
|
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Crayfish flavoured pike dumpling like in Nantua. |
21 |
|
Crab Souffle. |
22 |
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Frogs’ legs in persillade. |
35 |
|
2 sauted small Soles Meuniere. |
30 |
|
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Thick beef steak, matchstick.
With Pepper sauce or Bearnaise sauce.
|
24 |
Beef tournedos "Rossini". |
32 |
(French)Veal leaver "Vert-pre". |
29 |
The traditional rooster stew in Julienas wine. |
22 |
Duck with orange, straw potatoes. |
24 |
Our famous yellow wine and morel flavoured cream free range chicken. |
28 |
Veal Head, Tongue, Brain “ Ravigote ” sauce. |
20 |
Puff Pastry, sauce financiere. |
32 |
Veal Sweetbreads with morel mushrooms. |
40 |
Beef Ribsteack with Bearnaise sauce. |
23 |
|
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Saint Marcellin. |
7 |
|
Old Comte
To be enjoyed with a glass of amber-yellow wine.
|
7 |
|
Fresh pineapple slices. |
6 |
|
Floating island with pralines. |
8 |
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”Le très Gros BABA” au rhum. |
10 |
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Crème brulée. |
7 |
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Ice cream and sherbets:
Pear, mango, vanilla, coffee, lemon, Strawberry, caramel, chocolate. |
4 (per scoop) |
|
Chocolate profiterole. |
8 |
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Red fruit coulis profiterole. |
8 |
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Vanilla "vacherin" chocolate sauce. |
8 |
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Strawberry "Vacherin" with red fruit coulis. |
8 |
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Order our specialities at the beginning of your meal. |
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Baked Alaska. |
10 |
|
Chocolate soufflé. |
10 |
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Grand Marnier soufflé. |
10 |
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Crêpes Suzette. |
10 |
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Warm chocolate cake with custard cream. |
8 |
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Fresh apple tart. |
8 |
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