Starters (from 13,80€ to 23€)

  • Layers of smoked salmon and goat’s cheese
  • Egg mayonnaise, crab meat, diced vegetables
  • Burrata cheese, fresh tomatoes, arugula salad
  • Salmon tartar with lime, served with baby spinach
  • Salad with artichokes, soft boiled egg, chiken, mozzarella cheese
  • Caesar salad (romaine lettuce, thin chiken slices, croutons, anchovies, tomatoes, parmesan)
  • Thin tart from “Alpilles” with tomato and fresh goat cheese
  • Beef carpaccio, parmesan, arugula salad
  • Serano ham, toast and condiments
  • Smoked salmon, warm toast, green salad
  • Traditional duck Foie Gras Grand Café des Négociants
  • Caviar Kaviari Osciètre Prestige

Regional Specialities (from 13€ to 32€)

  • Oven-grilled onion soup with Madeira wine
  • Lyon-style salad, croutons, diced bacon, soft boiled egg
  • Homemade crusted duck Pâté with Foie Gras
  • Warm “saucisson” (cooked sausage) stuffed with pistachios, served with greens lentils
  • Lyon-style“Andouillette” (chitterling-like sausage) cooked in the oven, “gratin dauphinois”
  • Traditional pike quenelle, Nantua sauce, rice
  • Veal kidneys with shallots and mustard, “gratin dauphinois”
  • Vol au vent (sweetbreads, quenelle, chicken oysters, mushrooms, crayfish, served with rice

Fish (from 24€ to 44€)

  • Salmon tartar with lime, green salad, pain fried potatoes
  • Pike-perch fillet in a orange and ginger butter, served with red and white quinoa
  • Sea bream filet with virgin olive oil and lemon, venere black rice
  • Cod roasted with olive oil, black olives and dried tomatoes, homemade mashed potatoes
  • Pan fried prawns with saffron, venere black rice (4 pieces)
  • “Belle Meunière” sole (pan fried with butter or grilled), green beans (prepared at your table in the dinning room)

Meat (from 22€ to 39€)


  • Traditional Beef tartar, green salad and pan fried potatoes
  • Quickly pan fried beef tartar, fried egg, green salad, pan fried potatoes
  • Chicken breast stuffed with veal sweetbreads and foie gras, homemade mashed potatoes
  • Lamb’s shoulder cooked in spices, home-made mashed potatoes
  • Slice of veal with cream and mushrooms, oven-grilled penne
  • Grilled or pan fried beef tenderloin, pan-sautéed potatoes
  • Beef tenderloin “Périgourdine” sauce with truffle, slice of foie gras, “gratin dauphinois”

Extra side dish : “gratin dauphinois” (oven-grilled potatoes), pan fried potatoes, green beans, homemade mashed potatoes, rice, oven-grilled penne or buttered penne, green salad.

Pasta (from 13€ to 22€)

  • Penne“all arrabiata” (tomato sauce, olive oil and chili pepper)
  • Penne oven-grilled with cheese and fresh cream
  • Raviolis with truffles cream and foie gras sauce

Cheese (from 6,50€ to 17€)

  • Saint-Marcellin from “Mère Richard” (cows milk)
  • Farmer’s goat cheese from“Maison Raynaud”
  • Papillon Roquefort (blue cheese)
  • Comté 18 months of age
  • Cottage cheese served with cream or red forest fruit coulis
  • “Cervelle de Canut” (Lyon’s speciality, cottage cheese and mixed herb)
  • Assortment of cheeses, garden leaves : Saint-Marcellin de la “Mère Richard”, Papillon Roquefort, farmer’s goat cheese from our region, Comté 18 months

Deserts (from 8,80€ to 13€)

  • “Le Négociant” : 2018’s pastry creation
  • Mon Fuji : Crispy chocolat cake, creamy Araguani chocolate, yuzu mouss
  • Tartlet of the day
  • Strawberry and rasberry cup, plain or with coulis
  • Melba strawberry : fresh strawberry, vanilla ice cream, strawberry sorbet, sauce, chantilly
  • “Crème brulée” (caramelized crustard cream) flavoured with rose
  • Minute-made “Vacherin” meringue, vanilla ice cream, raspberry sorbet, chantilly
  • “Viennois perdu” (french toast croissant) hot chocolate, halzenut ice cream
  • “Soeurs Tatin” tart (upside-down apple tart), thick cream and vanilla ice cream
  • Vanillia profiterols (chou puffs), chantilly and hot chocolate
  • Rum baba (sponge-like cake), chantilly and rum-raisin ice cream
  • Trilogy of ice cream or sorbets, the moment’s flavour
  • Hearty coffee (selection of sweet “petits fours” around an expresso)
  • The sweet “petits fours” served alone

Ask for our ice creams menu. Our ice creams and our sorbets are made by a Master Ice Cream Maker