Chef’s homemade game terrine
pistachios, foie gras and red onion confit
Duck foie gras from Le Mercière
Apricot chutney & Sauternes jelly
Beetroot salmon gravlax with salmon rillettes
Horseradish cream, seaweed butter and grilled rustic bread
Fourme d’Ambert with roasted pumpkin seeds
Traditional Lyon-style onion soup, gratinated
egg yolk with Port wine
Lyon sausage in brioche from Maison Sibilia
Red wine sauce and mesclun salad
with walnuts and Roquefort, Port reduction
from Mère Maury, veal jus, porcini mushrooms and Beaufort cheese (Main +6€)
Dozen Snails from Bourgogne
Jean-Louis Manoa style
Lobster sauce, fresh spinach
Snacked octopus à la plancha
Black squid ink risotto & green beans
Pan fried breaded beef tripe
Gribiche sauce, dauphinoise potatoes & cep mushrooms
Angus skirt steak, shallot sauce
Bone marrow & macaroni gratin
Corrèze milk-fed veal blanquette
Traditional Grandmother’s style, organic Camargue rice, bacon lardons
Yellow wine sauce, house-made truffle purée, walnut and Comté crisp
Beef filet, morels and cream
Homemade mashed potato, Bordier butter
Vegetables with mild spices and semolina
MENU 33€
- À la carte -
Poached eggs in Morgon red wine sauce
Grandmother’s garnish and garlic croutons
Warm Lyon-style sausage
Lentils in red wine sauce
Crayfish, morels, yellow wine sauce
Poached egg, croutons and bacon
Lobster sauce, fresh spinach, tarragon
Truffle pasta – tuber indicum – and duck foie gras
Jean-Louis Manoa style (+5€)
"Bobosse" Andouillette sausage
100% veal ruffle - homemade mashed potatoes, grilled cab
Black pudding in puff pastry
Caramelized apples in cider - homemade mashed potatoes
White cheese, shallots, herbs
"La Mère Richard", mesclun salad with nuts
OR
Soft brioche soaked in fragrant rum
Half Saint-Marcellin cheese from Mère Richard
mixed greens and walnuts
Double-cream Saint-Félicien
with mixed greens (to share)
seasoned cottage cheese with shallots and herbs
with chocolate sauce and crushed pistachios, served with artisanal vanilla ice cream and whipped cream
topped with hot chocolate sauce and Madagascar vanilla artisanal ice cream
The Lyonnais cake with apples, pears and pink pralines
A Mercière specialty since 1978
with custard (gluten free)
Baba with aged orange rum
rum served generously
with pink pralines and custard
lime sorbet generously topped with vodka
Artisanal seasonal ice creams and sorbets
chocolate, vanilla, coffee, strawberry, lime, raspberry
Nous utilisons des cookies pour vous garantir la meilleure expérience sur notre site web. Si vous continuez à utiliser ce site, nous supposerons que vous en êtes satisfait. OK Non Politique de confidentialité
