Chez René

Pastis based on anise, licorice, and Provençal herbs. Pronounced and refreshing aniseed taste. Best enjoyed diluted with plenty of fresh water.

A likely house aperitif, named after the founders. Unique flavor to the establishment. To be enjoyed chilled before the meal.

Draft beer served in a half-pint. Refreshing and light. Ideal to start the meal.

Aperitif based on wine and fruit liqueurs. Notes of citrus and honey, sweet and fruity. Served very cold, sometimes with an orange slice.

Classic French cocktail made with dry white wine and crème de cassis. Sweet and fruity. An aperitif essential.

Prestigious sparkling wine from the Champagne region. Fine bubbles, lively and elegant taste. Symbol of celebration and refinement.

Variation of Kir made with Champagne instead of white wine. Sparkling, sweet, and luxurious. Perfect for a special occasion.

Cocktail made with Campari, red vermouth, and soda water. Bitter and refreshing. Served on ice with an orange slice.

Cocktail made with vodka, coffee liqueur, and espresso. Energizing with a creamy foam. Ideal at the end of a meal or for a pick-me-up.

Mexican cocktail made with tequila, triple sec, and lime juice. Tart and strong, often served with salt on the rim of the glass.

Cocktail made with vodka, ginger beer, and lime. Spicy and very refreshing. Traditionally served in a copper mug.

Italian cocktail made with gin, red vermouth, and Campari. Perfect balance between bitter and sweet. A timeless classic.

Pan-fried slice of veal liver, enhanced by the sweet acidity of raspberry vinegar. Tender and melting texture. A traditional dish rich in flavors.

High-quality pork tripe sausage (AAAAA label), served with a spicy grain mustard sauce. Powerful taste and firm texture. For offal lovers.

Beef meat slow-cooked with winter vegetables (carrots, leeks, turnips). Fragrant and comforting broth. Traditionally served with gherkins and mustard.

Light dumpling made from pike and choux pastry, often served gratinated with a creamy sauce. Puffed and delicate texture. Lyon specialty.

Selection of Lyon charcuterie from Maison Sibilia. Includes various sausages, pâtés, or terrines. Rustic and savory, to be enjoyed with bread.

Emulsified fish roe-based specialty, natural pale color. Creamy texture and delicate iodized taste. Spread on bread or blinis.

Hard-boiled eggs served with homemade mayonnaise. Simple, classic, and comforting. A bistro staple.

Grated celeriac mixed with a remoulade sauce (mustard mayonnaise). Crunchy and creamy with a hint of acidity. Fresh and light.

Leafy greens (chard) baked with cream and cheese. Melting and rich. A gourmet vegetable dish.

Puy green lentils seasoned with vinaigrette. Nutty flavor and firm texture. A healthy and earthy salad.

Tender leeks steamed and served cold with a shallot vinaigrette. Mild and melting. A home-cooking classic.

Salad of finely sliced pork or beef snout, seasoned with vinaigrette. Crunchy texture and vinegary taste. A typical bistro starter.

Small square pasta filled with cheese and parsley, gratinated with cream. Very rich, creamy, and savory. Specialty of the Dauphiné region.

Roasted Crottin de Chavignol goat cheese on toast, drizzled with honey and served on salad. Sweet and savory mix, hot and cold. Crispy and melting.

Roasted beef bone served with its hot, fatty marrow, seasoned with quality salt. Very rich and unctuous. To be spread on toast.

Crispy endive salad with Roquefort blue cheese. The bitterness of the endive pairs with the strength of the cheese. Fresh and full-bodied.

Half avocado filled with shrimp and topped with pink cocktail sauce. Creamy and fresh. A popular retro starter.

Snails cooked in their shells with garlic and parsley butter. Intense herbaceous and garlicky flavor. Eat with bread to soak up the butter.

Thin slices of high-quality smoked salmon, served with crème fraîche and toast. Smoky flavor and silky texture. Simple and elegant.

Duck foie gras cooked in terrine by the chef. Rich and buttery texture, delicate flavor. Served with toast or brioche.

Raw beef, minced and seasoned to order (capers, onions, sauce). Fresh and zesty. Usually served with fries.

Hearty mixed salad with beef (cold or warm). Complete and fresh meal. House specialty.

High-quality grilled salmon fillet, served with a tangy sorrel sauce. Tender fish and creamy, lemony sauce. A classic pairing.

Fresh cod fillet cooked on a hot plate, drizzled with melted herb butter. Flaky white flesh and delicate flavor. Light yet satisfying.

Smoked haddock gently poached, served with an emulsified butter sauce. Distinctive smoky flavor and rich sauce. A characterful fish dish.

Large Lyon sausage with pistachios, served hot. Soft texture and savory pork flavor. Often accompanied by potatoes.

Whole veal kidney cooked, served with a tangy mustard sauce. Firm texture and distinctive taste. A classic for offal enthusiasts.

Duck leg slow-cooked in its own fat until melting, crispy skin. Rich and savory. Emblematic dish of the Southwest.

Quality free-range chicken breast, served with a mushroom sauce. Tender meat and creamy, woody sauce. Comforting.

Beef stew simmered in red wine with mushrooms and lardons. Very tender meat and dark, rich sauce. The emblematic dish of Burgundy.

Roasted lamb rack cooked whole with sweet garlic cloves. Pink and juicy meat. Dish to share or for a hearty appetite.

Thick cut of very tender beef tenderloin, grilled. Lean and melting meat. For lovers of pure red meat.

Butcher's selection of the day (flank steak, onglet, etc.). Price and cut vary according to market. Ask your server.

Choice of vegetable or starch side dish.

House sauce to accompany your meat or fish.

Creamy morel mushroom sauce. Rich and fragrant.

Selection of aged French cheeses. Varies by season. Served with bread.

Whipped fresh cheese, smooth and creamy. Served plain with a choice of sweet accompaniment. Light and fresh dessert.

Egg custard topped with liquid caramel. Silky texture and caramelized sugar taste. A timeless classic.

Artisanally made ice cream or sorbet scoops. Various flavors. Refreshing at the end of the meal.

Rice slowly cooked in sweetened and vanilla-infused milk. Creamy and comforting. Generously served by the ladleful.

Sweet creation of the day according to the chef's inspiration. Ask for the flavor.

Poached meringue whites floating on crème anglaise, sprinkled with crushed pink pralines. Airy and crunchy.

Light and airy dark chocolate mousse. Rich in cocoa. Intense dessert for chocolate lovers.

Choux pastry filled with vanilla ice cream and covered with hot, high-quality dark chocolate sauce. Delicious hot-cold contrast.

Leavened cake soaked in old rum syrup. Moist and alcoholic. Often served with whipped cream.

Prunes macerated in plum eau-de-vie. Fruity and potent. A traditional digestif dessert.

Sour cherries preserved in cherry brandy (Kirsch). Tart and alcoholic.

Bordeaux red wine (Saint-Émilion). Full-bodied, with notes of black fruits and oak. Pairs well with red meats.

Red wine from the Haut-Médoc. Structured with elegant tannins. Aromas of blackcurrant and spices.

Red wine from Canon Fronsac. Rich and fruity, with a pleasant roundness in the mouth.

Red wine from Moulis-en-Médoc. Balanced and refined, with fruity and woody notes.

Red wine from the Margaux appellation. Delicate and fragrant, with a velvety texture.

Bordeaux red wine. Special selection, rich and concentrated.

Red wine from Pauillac. Powerful and tannic, typical of Cabernet Sauvignon.

Second wine from the famous château. Elegant with notes of red fruits and smoke.

Red wine from Saint-Estèphe. Robust and full-bodied, excellent aging potential.

Médoc red wine. Intense, spicy, and complex.

Grand Cru Classé from Saint-Julien. Refined, harmonious, and deep.

Dry white wine from Burgundy. Lively and fresh, with citrus notes. Perfect as an aperitif (Kir).

White wine from Beaujolais, made from Chardonnay grapes. Round and floral, fruity.

White wine from Mâconnais. Rich and aromatic, with beautiful minerality.

Famous dry white wine from northern Burgundy. Very mineral, gunflint, lively.

Great white wine from Burgundy. Buttery, nutty, rich, and complex.

Prestigious white wine from the Côte de Beaune. Supreme elegance, floral, and refined.

White wine from the Loire (Sauvignon). Dry, fresh, with vegetal and citrus notes.

Renowned white wine from the Loire. Mineral, taut, and aromatic.

White wine from the Loire, opposite Sancerre. Characteristic smoky notes (gunflint).

White wine from Provence. Fruity, sunny, and aromatic.

Superior Provence white. More complex and structured.

White wine from the Northern Rhône Valley. Floral, balanced, and refined.

Dry rosé wine from Provence. Pale, fresh, and fruity. Ideal in summer.

Champagne from a great house. Deep, brioche-like, and complex.

Elegant rosé Champagne. Notes of wild red berries, fine bubbles.

Very dry (low sugar dosage) and mineral Champagne. Pure and precise.

Beaujolais cru. Structured Gamay, with floral and woody notes.

Light and fruity red wine from Beaujolais. Easy to drink.

The 'King' of Beaujolais crus. Powerful, tannic, and age-worthy.

Beaujolais cru on volcanic soil. Mineral, spicy, and fruity.

Beaujolais cru. Robust and fleshy.

Romantic Beaujolais cru. Refined, with aromas of red fruits and sweet spices.

Emerging Beaujolais cru. Fresh, juicy, and natural.

Cru renowned for its finesse. Floral (violet, iris) and elegant.

One of the most famous Beaujolais wines. Deep, complex, close to a Burgundy.

Regional red wine from Burgundy. Light, fruity (sour cherry), and delicate.

Red wine from the Côte Chalonnaise. Structured, spicy, and fruity.

Red wine from the Côte de Beaune. Elegant, supple, and fragrant.

Red wine from the Côte de Nuits. Rich, colorful, and fleshy.

Red wine from the Côte de Beaune. Tannic when young, softens with age.

Red wine from the Côte Chalonnaise. Robust, earthy, and fruity.

Prestigious red wine from the Côte de Nuits. Powerful, virile, and complex.

Famous red wine from the Côte de Nuits. Solid, full-bodied, and long-aging.

Red wine from the Côte de Nuits, renowned for its elegance and finesse (

Red wine from the Rhône Valley. Spicy, warm, and fruity.

Red wine from the Northern Rhône (Syrah). Notes of red fruits, pepper, and violet.

Red wine from the Northern Rhône. Elegant, with notes of blackcurrant and spices.

Famous red wine from the Southern Rhône. Powerful, complex, and sunny.

Red wine from the Northern Rhône. Very tannic, dark, and robust. Great aging wine.

Prestigious red wine from the Northern Rhône. Complex aromas of bacon, smoke, and black fruits.

Red wine from Provence. Supple, fruity, and spicy.

Red Provence aging cuvée. Notes of garrigue and ripe fruits.