Menu de Saison | Le Bistronome en Beaujolais

Dear visitors, to offer you a complete taste experience,

Our cuisine is available exclusively as a menu .

All our gourmet regionally inspired recipes are made with butter and/or cream.

We cannot offer an alternative for any severe lactose allergy

or a vegan diet .

All our meats are of French origin.

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At Lunch

A gourmet bistro cuisine

around our local producers

and seasonal inspirations

This quick and careful weekly variation is

offered to you according to the day's market and

within the limits of the quantities prepared

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To offer you a complete taste experience, our cuisine is available exclusively in Menu .

Recipes suggested

From Tuesday 11th to Saturday 14th August 2026

CLOSED ON AUGUST 15

Entrance

Quinoa salad with sun-dried tomatoes and black olives,

flat-leaf parsley and olive oil from the Beaujeu oil mill

Chilled cream of asparagus soup flavored with freshly chopped basil,

crushed and then roasted hazelnuts

Flat

Provençal panisse gnocchi colored with olive oil from the Beaujeu oil mill, tomato and preserved lemons, shallots, black olives, fresh Bresse cheese flavored with pink peppercorns and fleur de sel

(Vegetarian & gluten-free dish)

Supreme of chicken poached in vegetable broth, Venerated black rice,

langoustine stock cream flambéed with Cognac

Fish of the day served cold with aioli, carrots, green peas and steamed potato, homemade tarragon mayonnaise and fleur de sel

Bistronomic Menus

(lunchtime only)

For any dietary restrictions, please consult our allergen charts beforehand.

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Affair 2 courses: €25

Starter - Main Course / or / Main Course - Dessert

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Market return in 3 services: €30

Starter - Main Course - Dessert

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Gourmand in 4 services: €45

Starter - Fish - Meat - Dessert

(last order at 1:00 p.m.)

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Epicurean in 6 services: €65

2 Starters - Fish - Meat - Cheese - Dessert

(Epicurean Menu for all guests at the same table and last order at 1:00 p.m.)

Option Cheeses

(not in the menu)

Add a sweet treat to your menu, to share or not!

A cheese recipe featuring aged goat cheese, also offered glazed with notes of honey, rosemary whipped cream, fleur de sel, and candied apricots.

€10 on its own / No extra charge when replacing a dessert in a set menu

Assortment of farm cheeses made with raw cow's milk, selected by us with advice from Loïc, cheesemaker at "Au Fin Renard"

€13 on its own / €3 supplement when replacing a dessert in a set menu

Desserts

Lemon presented in various textures and temperatures, accompanied by a few sweet treats

62% Honduran dark chocolate with a creamy salted caramel filling and a refreshing Madagascar vanilla ice cream

The unmissable caramelized floating island, a meringue molded with a ladle, crème anglaise with pink pralines and toasted almonds

The Paris-Brest revisited with an old-fashioned praline center and hazelnut cream in several textures

- Our meats are of French origin -

Any request to change a dish in the menus will automatically result in a price change.

The ice creams and sorbets, which can accompany certain desserts, are made by our

Master Artisan Ice Cream Maker “Glaces des Alpes” in Haute Savoie.

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Net prices including service

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