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.

————

At Dinner

A refined and gourmet gastronomic offering with the active participation of our local producers to showcase our terroir and our fine French gastronomy.

Menu

Intuition

(at dinner only)

Seasonal gourmet inspiration...

3 courses: €45

- Vegetarian or gluten-free options available upon request when booking -

———————————————————

The Carrot from "La Jeannette" ,

fully crafted and available in several textures

raw, candied, fermented and crispy

Or

Candied egg yolk

with "Viking" salt from the Beaujolaise oil mill, grilled bacon,

Swiss chard trilogy: espuma, roasted ribs and braised leaves

———————————————————

Neapolitan-style pike meat ,

Frycassée of broad beans and garden peas in black curry cream,

light foam with squid ink

Or

Stuffed Cabbage

with shredded beef, a trio of roasted celeriac mirepoix, creamy mousseline and crispy chips, and an emulsion flavored with Bresse pepper

Menu

White Hats

(at dinner only)

The excellence of our local produce…

4 courses €65

———————————————————

The Cep

prepared as stuffed ravioli, roasted in Bresse butter and in a rich jus

accompanied by a rich butternut squash soup and shallot crisps

Or

Duck foie gras

from Auvergne and smoked artichoke with hay, half-cooked in a terrine

Jacoulot coffee liqueur gel, fleur de sel and roasted condiment

———————————————————

Marbled Cod

with nori seaweed, green cabbage sautéed then caramelized in sweet butter,

light foam flavored with black sesame

Or

"Label Rouge" poultry

filled with a crayfish meat stuffing, toasted corn beurre blanc flavored with Cubeb pepper, and "Monalisa" tuber espuma

infused with thyme flower

———————————————————

The goat

offered aged but also iced with notes

honey, rosemary whipped cream, fleur de sel and candied apricots

———————————————————

Lemon

in various textures and temperatures

accompanied by a selection of sweet treats

or

dark Chocolate

(62% Honduran) with a creamy salted caramel and a refreshing Madagascar vanilla ice cream

or

Floating island

a hand-ladled meringue,

with a custard of pink pralines and toasted almonds

or

Paris-Brest

reimagined with a traditional praline center

and hazelnut cream in various textures

Menu

Experience

(dinner only)

A roundup of our current inspirations...

6 courses 75€

(for all guests at the same table - last order at 8:45 p.m.)

———————————————————

A carefully crafted and delicious "surprise" tasting in specially adapted formats !

-

Since many preparations begin several hours before your visit, only food allergies and intolerances

(excluding lactose) mentioned at the time of booking, and at the latest 24 hours in advance, can be accommodated.

————

- Our meats are of French origin -

Any request to modify a dish on the menu 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.

————

Net prices including service