STARTERS

•

Truffle soup V.G.E. (dish created for the French president in 1975). 82

Duck foie gras, jellied consommé and Porto, ‘à la Antonin Carême’. 48

Duck meat dodine ‘à l’ancienne’, foie gras and pistachios. 48

Scallop of foie gras, pan-cooked, verjus sauce. 49

Burgundy snails, traditional herb butter. 40

Marinated salmon ‘à la scandinave’. 42

Maine lobster salad ‘à la française‘. 72

Asparagus, Beaujolais sauce. 48

Frogs soup with cresson. 50

Vegetables soup. 19

SEAFOOD

•

Sea bass stuffed in puff pastry shell, Choron sauce (two or more persons). 69 per person

Traditional Lyon quenelles of pike with crayfish, Nantua sauce. 58

Filet of sole with noodles, ‘à la Fernand Point’. 67

Scallop of salmon ‘à l’oseille’ Jean Troisgros. 49

Red mullet dressed in crusty potato scales. 59

‘Gratin’ of crayfish, ‘à la Fernand Point’. 62

Casserole of lobster ‘à l’Armoricaine’. 59

MEATS

•

Boeuf and veal strictly of French origin

Veal chop and kidney cooked in a casserole, garnished ‘à la bourgeoise’ (two or more persons). 58 per person

Fricassee of Bresse chicken in cream sauce, morel mushrooms. 58

Veal sweetbreads with sweet gardeb peas ‘à la française’. 58

Pigeon in puff pastry with young cabbage. 57

Filet of beef Rossini, Périgueux sauce. 60

Rack of lamb roasted with thyme. 57

Veal kidneys ‘à la Dijonnaise’. 56

Whole spit-roasted pigeon. 60

Services for 2 or 4 persons :

Bresse chicken truffled cooked in a bladder. 217

Spit-roasted Bresse chicken. 165

Spit-roasted duck. 165

All our meat s and fowl are accompanied wi th vegetables of the season.

CHEESES

•

Selection of fresh and matured cheeses from ‘La Mère Richard’. 28

Fromage blanc (unfermented cottage cheese) with double cream. 11

DELICACIES AND TEMPTATIONS

Your choice of our full dessert selec tion



Traditional baba au rum - Floating island as Grandmother Bocuse made it

Seasonal fruit tarts - Fresh fruit salad - Orange and grapefruit salad

Sirio Crème brulée - Prune ‘au vin Rouge’

Seasonal sweets - “President” chocolate cake by Maurice Bernachon

Our own ice creams and sherbets - Red fruits of season

Assorted cakes - Fantasies and chocolates