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 cuisine.

———————————————————

To offer you a complete culinary experience, our cuisine is available in a variety of styles.

exclusively as a Menu item.

Gourmet Menus

(evenings only)

As many preparations begin several hours before your visit, only food allergies and intolerances (excluding lactose) mentioned no later than 24 hours in advance and validated by us can be taken into account.

— ——————————————————

Intuition €45 in 3 services :

(Vegetarian option available upon request when booking)

———————————————————

White Hats €65 for 4 courses :

———————————————————

Experience €75 for 6 "surprise" courses :

(for all guests at the same table - last order at 8:45 pm)

WARNING - no vegetarian, vegan or gluten-free options are available on this menu -

Menu

Intuition

(at dinner only)

Seasonal gourmet inspiration...

3 courses: €45

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

———————————————————

Discover the gourmet take on beetroot.

Smoked with hay by us, in a rich creamy soup but also in pickles

with Beaujeu honey vinegar and as crispy chips

Or

Crispy farm egg,

Seasonal vegetable stew with finger lime mustard,

creamy cappuccino with yellow pepper and garlic chips

———————————————————

Flame-colored sturgeon meat maki rolls wrapped in lettuce leaves,

Candied fennel in olive oil, layered with crisp leeks,

light foam scented with juniper berries

Or

"Label Rouge" farm-raised pork belly impregnated with coffee beans,

Short, tangy jus with Timut berries, trio of artichokes prepared

in mousseline, barigoule style and roasted in Bresse butter

———————————————————

Cheese Option

(off menu)

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

Chaource cheese cream with black pepper,

mascarpone flavored with truffle oil and fleur de sel, and an assortment of seasonal seeds.

€10 alone / no supplement instead of a dessert in the Menu

------

Assortment of farmhouse cheeses made from raw cow's milk

selected by us with the advice of Loïc, cheesemaker “au fin renard”

€13 alone / €3 supplement instead of a dessert in the Menu

———————————————————

Beaujolais pear, poached in Brouilly wine,

with hints of sweet spices and smoked curry, and a 62% dark chocolate coulis

or

The classic caramelized floating island, a hand-ladled meringue,

with crème anglaise flavored with pink pralines and slivered, then toasted, almonds

or

The Paris-Brest revisited with a traditional praline center

and hazelnut cream in various textures

or

French toast pan-fried in Bresse butter

with vanilla ice cream, caramel cream, and salted butter

Menu

White Hats

(at dinner only)

The excellence of our local produce…

4 courses: €65

———————————————————

Scallops roasted on one side and pearly white in the center,

Roscoff onion confit with Breton curry, white beans cooked in broth,

Light foam of raw cider and sprigs of samphire

Or

Compressed duck foie gras and semi-cooked Charolais beef fillet in a terrine,

Toasted beetroot ketchup, fleur de sel and roasted buckwheat grains

———————————————————

The "Breton" langoustines, prepared in their entirety and offered in several textures,

Black rice pulp in broth, seasonal garnish, flambéed carcass consommé

with Cognac, flavored with thyme and kaffir lime zest

Or

The regional kid goat offered in 3 cooking methods, the roasted rib with Bresse butter,

Braised leg of lamb in a bean crust and slow-cooked beef, variations

black radish, strong Gamay juice, toasted cocoa nibs

———————————————————

Chaource cheese cream from Burgundy with black pepper and flavored mascarpone

with truffle oil and fleur de sel, assortment of seasonal seeds and sprouts

———————————————————

Beaujolais pear, poached in Brouilly wine,

with hints of sweet spices and smoked curry, and a 62% dark chocolate coulis

or

The classic caramelized floating island, a hand-ladled meringue,

with crème anglaise flavored with pink pralines and slivered, then toasted, almonds

or

The Paris-Brest revisited with a traditional praline center

and hazelnut cream in various textures

or

French toast pan-fried in Bresse butter

with vanilla ice cream, caramel cream, and salted butter

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