Carte du Restaurant

• 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

• 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

• 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)

• 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.

• 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

• 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

• “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