Entre les Vignes

Homemade aperitif drink served with griottines (small cherries macerated in brandy). Fruity and slightly alcoholic flavor. Ideal to whet the appetite.

A fixed-price menu allowing you to choose two dishes from the menu. Offers a combination of starter and main, or main and dessert.

A complete fixed-price menu. Includes a starter, a main course, and a dessert of your choice from the menu.

Duck foie gras prepared on-site, cooked at low temperature. Melting and creamy texture with a rich taste. Usually served with toast.

Lyonnaise charcuterie specialty studded with pistachios, served hot. Accompanied by lukewarm boiled potatoes. Rustic and flavorful taste.

Breaded and fried pork trotter terrine for crispiness. The inside is tender and gelatinous, the outside golden. A rich terroir dish with varied textures.

Thin slices of beetroot and smoked salmon served cold. A fresh starter combining the earthy taste of beetroot and the smokiness of fish.

Small square pasta stuffed with fresh cheese and parsley, a specialty of the Dauphiné region. Served with a creamy basil-infused sauce.

Poached egg served in a reduced red wine sauce with lardons and onions. A rich and flavorful classic of Burgundian cuisine.

Large grilled piece of Salers beef, served with a red wine sauce. Accompanied by homemade fries. Tender and marbled meat.

Grilled or pan-seared white fish fillet, served with fresh seasonal vegetables. Delicate and light flesh. A healthy and balanced dish.

Fat duck breast fillet, usually served pink. Accompanied by creamy polenta and a sweet sauce. Classic combination of rich flavors.

Creamy rice slowly cooked with wine, topped with shredded confit duck meat. Comforting dish with deep flavors.

Raw beef meat, minced and seasoned with condiments. Served cold with hot fries. Tender and fresh texture.

Plate of two French AOP cheeses: a creamy Brie with a bloomy rind and a Saint-Nectaire with pressed paste. Served at room temperature to appreciate the aromas.

Stale bread soaked in a mixture of eggs and milk, then cooked until it's soft like a pudding. Served warm with ice cream and caramel.

Individual yeast cake, generously soaked in rum syrup. Spongy, moist, and sweet texture.

Whipped fresh cheese, smooth and creamy, served chilled. Drizzled with a red fruit sauce for a sweet and tangy touch.

Dense and melting chocolate cake, made without wheat flour. Very rich in cocoa, served with cream to soften.

Italian dessert made with coffee-soaked biscuits and mascarpone cream. Sprinkled with bitter cocoa. Creamy and light texture.

An espresso coffee served with a selection of several small desserts (mignardises). Allows you to taste several sweets at the end of the meal.