Atelier du Marché

Lunch menu including two courses of your choice (starter and main, or main and dessert).

Complete dinner menu including three courses.

Dinner menu including two courses of your choice.

Complete dinner menu including three courses.

A bistro classic. Hard-boiled eggs topped with homemade mayonnaise, served with tender leeks in vinaigrette. Creamy texture and tangy taste.

Snails served in their shells with garlic and parsley butter. A rich and aromatic dish, typically French.

Rustic meat pâté served cold with crunchy gherkins. Flavorful and meaty, ideal with bread.

Marinated herring fillets served with warm potatoes. Dressed with oil and accompanied by pickled vegetables for acidity.

Creamy fresh Italian cheese at its core, served with tomatoes and basil. Fresh, milky, and smooth.

Hot soup with caramelized onions, topped with bread and melted gratinated cheese. Rich, flavorful, and comforting.

Delicate duck foie gras, served semi-cooked for a melt-in-your-mouth texture. Accompanied by a sweet and savory chutney.

Salmon marinated in salt, sugar, and dill, served raw in thin slices. Fresh and aromatic, accompanied by a light cream cheese sauce.

Roasted bone marrow served hot. The marrow is rich and fatty, to be spread on toast with a pinch of salt.

Pâté en croûte stuffed with duck, encased in golden pastry. A flavorful and textured Lyonnaise specialty.

Small pasta parcels filled with Comté AOP cheese, baked until golden. A warm, cheesy, and delicious dish.

Vegetable stew simmered with mild North African-inspired spices. Fragrant and comforting.

Pan-seared scallops served on slow-cooked leeks. Delicate marine flavor combined with the sweetness of the vegetable.

Tuna seared on the outside and raw on the inside, marinated with Asian flavors. Fresh and tender, served with rice.

Delicate white fish, simply cooked and accompanied by seasonal vegetables. Light and healthy.

Lyonnaise specialty. A sort of puffed and light fish dumpling, served with a creamy crayfish sauce.

Braised veal sweetbreads (thymus), crispy outside and melting inside. A refined dish served with creamy mashed potatoes.

Typical grilled pork sausage from Aveyron. Served with mashed potatoes and a sauce with mustard seeds.

Seared duck breast, served pink. Accompanied by apples (Golden) and small potatoes (grenailles).

Veal kidneys cooked in mustard sauce. Firm texture and pronounced flavor for offal lovers.

Veal ragout simmered in a creamy white sauce. A French classic, tender and mild.

Beautiful grilled beef cut, juicy and marbled. Served with a rich tarragon butter sauce and fries.

Long-fibered beef cut, very flavorful. Pan-seared or grilled, served with a pepper sauce.

Raw minced and seasoned beef. Available raw (classic) or briefly pan-fried with cheese ("aller/retour").

Homemade burger with a ground beef patty and melted Comté cheese. Served with fries.

Impressive shared Angus beef cut (approx. 1kg with bone). Tender and marbled meat, grilled to your liking.

Selection of various aged cheeses (cow, sheep, goat). Served with bread.

Fresh fruits diced and marinated with mint. A light, fresh, and exotic dessert.

Frozen dessert flavored with Grand Marnier orange liqueur. Creamy and icy texture with a crunch.

Vanilla cream dessert topped with a thin layer of crunchy caramelized sugar.

Thin puff pastry filled with slices of roasted apples. Served warm with a scoop of ice cream.

Cooked fruits under a layer of crispy, crumbled shortcrust pastry. Delicious and textured.

Rum-soaked brioche cake, served with a creamy vanilla custard.

Light and airy mousse made with high-quality dark chocolate. Intense cocoa flavor.

A coffee or tea served with a selection of three miniature versions of the desserts on the menu.

Provence rosé wine. Pale, fresh, and elegant, ideal for summer.

Prestigious sparkling wine from the Champagne region. Festive and refined.

Traditional French cocktail based on white wine and cassis cream.

Marseille Pastis, anise-flavored aperitif to be diluted with fresh water.

Selection of classic aperitifs: fortified wine (Port) or bitter vermouths (Martini, Campari).

Elegant variation of Kir made with Champagne instead of white wine.

Alcohol-free version of the Mojito. Refreshing, with mint and lime flavors.

Classic Cuban cocktail. Rum, fresh mint, lime, sugar, and sparkling water.

Bitter and sparkling Italian orange cocktail, based on Aperol and Prosecco.

Floral variation of the Spritz using St-Germain elderflower liqueur.

Classic bitter and sweet cocktail based on Campari, red Vermouth, and soda.

Refreshing long drink mixing gin and tonic water.

Classic French lager beer.

French white beer with citrus notes.

Artisanal Pale Ale beer, brewed in Paris.

Alcohol-free version of the Parisian Pale Ale.

Artisanal Parisian India Pale Ale, hoppy and bitter.

Amber Corsican beer brewed with chestnut flour.

Tequila-flavored beer.

Dry and sparkling artisanal French cider, lightly sweetened.