Le Quincy

A rustic country terrine incorporating cabbage and garlic for a zesty flavor. Firm and meaty texture. Usually enjoyed with country bread and gherkins.

A savory tart filled with a creamy preparation of melting leeks. The crust is crisp and golden. Served warm, often accompanied by a small salad.

Ardèche specialty made of pork and green vegetables (chard or spinach), wrapped in caul fat. Herbal and rich flavor. Eaten hot or cold.

Cold salad made of thin slices of beef snout dressed with a vinaigrette. Slightly gelatinous and crunchy texture. A classic and refreshing bistro starter.

Assortment of dry sausages served whole or sliced. Salty and meaty taste typical of French charcuterie. To share as an aperitif with bread and butter.

Thin slices of raw ham that have undergone a long aging process to develop their aromas. Melting texture and intense salty taste with nutty notes. Enjoyed as is.

A traditional rustic Lyonnaise meal served early in the morning, here offered as a generous plate of assorted charcuterie. Rich and convivial. Ideal for hearty appetites.

Goose foie gras prepared on-site, rich and creamy. Delicate and buttery flavor. Served chilled with toast or brioche.

Pressed head cheese, rich in gelatin and meat pieces, seasoned with spices and herbs. Firm and melting texture. Usually enjoyed cold with a vinaigrette or gherkins.

Scottish salmon fillet smoked in-house. Tender, fatty flesh with a smoky wood aroma. Served in thin slices, often with lemon and toast.

Poached pieces of veal head, very tender and gelatinous texture. Served warm with a ravigote sauce (herb vinaigrette, capers, and onions). A great traditional cuisine classic.

Pieces of rabbit slowly simmered with shallots and white wine. The meat is tender and the sauce is aromatic. A family-style stew.

Provençal specialty made of lamb trotters and small stuffed tripe parcels. Simmered for a long time in white wine and tomato sauce. Powerful flavor and melting texture.

Oxtail stew cooked for a long time until the meat falls off the bone. Rich and gelatinous sauce. A comforting winter dish.

Beautiful pan-seared veal chop served with a creamy sauce of morels and cream. Tender meat with a delicate flavor, enhanced by the woody aroma of the mushrooms.

Traditional Southwestern stew made with white beans, sausages, and duck or pork confit. Very rich and hearty dish, gratinated in the oven.

Farmhouse chicken cooked with whole crayfish. Traditional land-sea combination from Lyonnaise cuisine with a creamy sauce.

Young lamb roasted in the oven, very tender and delicate flesh. Mild flavor, less strong than adult lamb. Served with its cooking juices.

Rooster marinated and simmered in red wine with its giblets and blood to thicken the sauce. Dark, thick, and very flavorful sauce. A monument of French gastronomy.

Veal ragout simmered in a white broth, served with a creamy sauce of mushrooms and small onions. Mild, creamy, and comforting dish.

Pan-seared cod fillet, served with tender asparagus tips. Flaky white flesh and delicate flavor. A lighter dish.

Fresh salmon served raw, likely as tartare or carpaccio. Melting texture and fresh taste.

Pan-seared or gratinated scallops. Sweet and delicate flesh with a tender texture. A refined seafood.

Frog legs sautéed with garlic, parsley, and sometimes tomato. The flesh resembles chicken but is finer. Often eaten with fingers.

Snails served in their shells, stuffed with garlic and parsley butter. Slightly rubbery but tender texture, very garlicky flavor. Use the bread to soak up the butter.

Superior quality freshwater crayfish. Served whole, to be shelled by yourself. Fine and delicate flesh, similar to lobster.

Imposing bone-in beef cut, grilled for two people. Marbled, juicy, and very flavorful meat. Served sliced or to share.

Grilled beef cut, less tender than the fillet but very flavorful. Firm texture. A classic cut for meat lovers.

The most tender part of the beef, low in fat. Melting texture like butter, subtle taste. Grilled to your preferred doneness.

Noble cut of lamb (loin or rack), roasted or grilled. Pink, tender, and flavorful flesh. Often served with the bone.

Assortment of small goat cheeses (Crottins) at different stages of aging (fresh, semi-dry, or dry). Characteristic goat taste. Served with bread.

Mix of fresh seasonal salad leaves. Light and crisp. Dressed with your choice of oil.

A varied selection of several house desserts served in small portions. Ideal for tasting everything. Perfect for the indecisive.

Creamy rice pudding with raisins. Traditional childhood dessert, sweet and vanilla-scented.

Airy and rich dark chocolate dessert. Mousse-like and melting texture. An essential classic.

Fruits slowly cooked in sugar to candy them, served with almonds. Very sweet and sticky, soft texture.

Whole chestnuts preserved in a sweet syrup. Sweet flavor and melting, floury texture.

Salad of fresh citrus fruits, peeled and marinated in an alcoholic syrup. Fresh, acidic, and invigorating at the end of the meal.

Ice cream flavored with Grand Marnier liqueur. Creamy with an alcoholic and citrus note.

Blackcurrant water ice. Intense fruity, tart, and refreshing taste. Dairy-free.

Rum-flavored ice cream, often served with macerated raisins (Rum-Raisins). Sweet and warming.

Assortment of fresh seasonal fruits, served whole or cut. Light and natural option.

Classic espresso. Strong and black.

Hot herbal tea (verbena, chamomile, mint...). Soothing and digestive.

Red wine from Beaujolais. Light, fruity, and smooth. Easy to drink.

Red wine from the Southwest (Malbec grape). Dark, tannic, and powerful. Pairs well with red meats and confit.

Local wine from Ardèche. Often rustic and authentic. Good value for money.

Great red wine from the Rhône Valley (Syrah grape). Robust, complex, and long-aging. An exceptional wine.

Red wine from the Rhône Valley. Spicy (pepper) and fruity (dark fruits). Elegant and structured.

Red wine from the Rhône Valley. Fruity and gourmand with notes of spices. Less tannic than Hermitage.

Red wine from Burgundy (Côte Chalonnaise). Delicate Pinot Noir, with red fruit aromas. Light and fine.

Bordeaux red wine. Round, full-bodied with silky tannins. Dominated by Merlot.

Sunny red wine from the Rhône Valley. High in alcohol, spicy, and warm.

Red wine from the Loire (Cabernet Franc). Fresh with notes of bell pepper and red fruits. Fine tannins.

Prestigious white Burgundy wine. Rich, buttery, and complex with beautiful minerality. A grand cru.

Dry white wine from the Loire (Sauvignon). Lively, mineral, and aromatic (citrus). Very fresh.

Famous white wine from the Loire. Very dry, tense, and mineral (

Dry and light rosé wine from Pinot Noir. Fruity and elegant. Perfect for summer.

Light red wine from the Loire (Pinot Noir). Fruity (cherry), low in tannins and delicate.

Sparkling wine made exclusively from white grapes. Fine bubbles and fresh taste.

Very high quality white Burgundy wine. Rich, creamy with notes of hazelnut and butter. Very long finish.

Sparkling Champagne wine. Prestigious and festive. Aromas of brioche and fresh fruit.

Still mineral water.

Renowned naturally sparkling mineral water. Very fine bubbles. Nicknamed the water of kings.

Aged plum eau-de-vie. Fruity and powerful taste. Served flambéed at the table for the show and to warm the aromas.