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    Menus


    Theseason

    Spring

    The time of festivals and religious ceremonies,
    Ascension, Pentecost and communions,
    alternates with the secular celebrations that commemorate
    the victories of the last century of May 1st and 8th.

    It is the time of the Primeurs where everything is reborn,
    everything flowers, everything smiles.
    What, at Easter, was only an avant-garde, arrives in abundance in May.

    First Morel and Asparagus, which sumptuously open meals
    in a symphony of black and white, green and purple.
    But also all Spring vegetables, new, fragrant and sweet.
    Carrots, turnips and potatoes deserve all our attention
    because they are at their fullness, as well as the vegetable par excellence
    from May, the Petit Pois, which softens the dishes of its tender green.

    The menus of these first beautiful days are therefore a big place
    vegetables. With the traditional Spring tides,
    the big pieces are of good quality, Turbot and Bars
    have our preference.
    It is also the very beginning of the season of the first Lake Fish
    and river, like the aristocratic Omble Chevalier whose flesh is so delicate.
    Meats are discreetly present, just to emphasize
    the freshness of these Spring meals.

    Jean-Christophe Ansanay-Alex,
    Cook

    Discovery

    Season

    Creation

    Signature

    At the moment

    Mai MMXIX

    Découverte à 50 €
    (Déjeuner de semaine uniquement)
    un beau plat, un café et mignardises


    Saison à 98 €
    (Sauf Vendredi soir, Samedi soir et jours de Fêtes)
    2 Plats, et desserts


    Création à 128 €
    3 Plats et desserts


    Signature à 158 €
    Menu Création complété d'un produit d'Exception


    Notre sélection du moment:


    Fraîcheur de pince de Tourteau aux fruits de la passion,
    Avocat et Grenade


    ***


    Chou farci de Langoustine,
    Beurre blanc au vin de Condrieu


    ***


    Crème de risotto aux Champignons des Bois,
    Grenouilles et nougatine à l'Ail


    ***


    Foie Gras de Canard en Brioche,
    Chutney de Fruits épicés
    (Pour 2 personnes)


    ***


    Oeuf poché "Célerisotto" à la Livèche,
    Caviar Osciètre Iranien
    (Plat Signature)


    ***


    Homard à la Newbourg "Hommage à mon père"
    (Plat Signature)


    ***


    Omble Chevalier à la peau croustillante,
    Morilles de saison, Beurre blanc au vin jaune du Jura


    ***


    L’incontournable Velouté de Cèpes ‘comme un Cappuccino’
    Vapeur de Foie gras
    (Plat Signature)


    ***


    Bohémienne d'un dos de Bar aux Légumes,
    soupe de Tomates blanches


    ***


    Filet mignon de Veau de lait, Petits Pois,
    Pommes de terre 'Delicatesses' et Girolles


    ***


    Poitrine d'une Volaille fermière farcie à la royale,
    belle Asperge verte


    ***


    Notre Sélection de Maîtres Fromagers Lyonnais,
    Pains toastés et Condiments
    (en supplément 20 €)


    ***


    Soufflé Rhubarbe, Sorbet Fraise des bois


    ***


    Pavlova à l'Aloe vera, Framboise et eau de rose,
    Sorbet Menthe Bergamotte

    HolidayMeals

    Our next holiday meal will be online at the end of the year

    Businessmeals

    et menus de groupes

    Come share a pleasant moment in a Privative Salon graciously put at your disposal, from 10 people.
    We also offer a unique table, “La Table Impériale” that can accommodate up to 15 people.
    We have a Valet Parking service in the evening with a car park to welcome you.