Lunch and dinner cocktail

Lounge area - Café Basilic - Hôtel de l'Abbaye

Professional reception, farewell party, wine of honor...

For a professional reception with your clients, a farewell party, an event to celebrate with your family... Our teams organize your lunch and dinner cocktails.

You can privatize our large dining room, which can accommodate up to 60 people in cocktail format. For groups of up to 30 people, the Café Basilic and its lounge area welcome you in a more intimate atmosphere.

In the kitchen,the Chef will offer you a selection of savory and sweet bites, made from local and seasonal products .

Lunch / dinner cocktail - Restaurant l'Artichaut - Hôtel de l'Abbaye - Lyon

Dinner menus

Discovery Menu

Lunch and dinner, 3 courses - €41
3 glasses 10 cl - €33

Burgundy snail fricassee, garlic pulp, parsley coulis
or
Beet cups with cream cheese, yuzu gel, and aromatic herb pulp

——

Iberian pork loin, Lyon-style oyster mushrooms with wild garlic, brocoletti, and reduced vegetable jus
or
Roasted cauliflower, Sardinian fregola, and a sauce made with sweet Cévennes onions, vegetable jus with balsamic vinegar

——

Pistachio-based dessert with a rich ganache and orange blossom flavor
or
Chocolate dessert, creamy chocolate and Sichuan pepper

Abbey menu

3 services – $58

Accord 3 glasses 10 cl - €33

Toasted pike bread, lobster broth, trout eggs

Veal and pork pâté en croûte with pistachios and pickles

——

Drôme pikeperch fillet, celeriac, carrots with tops, shimeji mushrooms, lovage juice

Crispy veal sweetbreads, fresh spinach leaves, baby potatoes, Chateaubriand sauce

——

Dessert à la carte

Artichoke menu

6 courses - €78

3 glasses 10 cl - €33 / 4 glasses 10 cl - €44

Burgundy snail fricassee, garlic pulp, parsley coulis

–

Beetroot parcels with cream cheese, yuzu gel, and herb pulp

–

Drôme pikeperch fillet, celeriac, carrots with tops, shimeji mushrooms, lovage juice

–

Iberian pork loin, Lyonnaise oyster mushrooms with wild garlic, broccolini, and reduced jus

–

Around pistachio, melt-in-the-mouth ganache, orange blossom fragrance

–

Strawberry and pea cookie, Tahitian vanilla cream, and pea sorbet

(One menu for the entire table)

(Served only in the evening until 9 p.m.)

Children's menu

Main course – €17
Two courses – €24

Beetroot parcels with cream cheese, yuzu gel, and herb pulp

Main courses:

Fish from the market with fries or vegetables

Free-range chicken with fries or vegetables

Dessert:

A scoop of 100% organic artisanal ice cream – $3.50

(Children up to 12 years old)

Inputs

Toasted pike bread, lobster broth, trout eggs

17€
Veal and pork pâté en croûte with pistachios and pickles

17€
Burgundy snail fricassee, garlic pulp, parsley coulis

16€
Beetroot parcels with cream cheese, yuzu gel, and herb pulp

15€

The dishes

Crispy veal sweetbreads, fresh spinach leaves, baby potatoes, Chateaubriand sauce

36€
Drôme pikeperch fillet, celeriac, carrots with tops, shimeji mushrooms, lovage juice

32€
Iberian pork loin, Lyonnaise oyster mushrooms with wild garlic, broccolini, and reduced jus

28€
Roasted cauliflower, Sardinian fregola pasta, and Cévennes sweet onion soubise, vegetable jus with balsamic vinegar

24€

Desserts

Cheeses at their peak

14€
Strawberry and pea cookie, Tahitian vanilla cream, and pea sorbet

12€
Around pistachio, melt-in-the-mouth ganache, orange blossom fragrance

12€
Chocolate dessert, chocolate cream, and Sichuan pepper

12€

Lunch menus

MARKET MENU

For lunch from Tuesday, April 14, to Friday, April 17, 2026

2 courses €25, 3 courses €29
3 glasses of wine (10 cl) – €33

Comté cheese and ham tart with red endive leaves and pickles

Grilled mackerel, asparagus purée, arugula

Beef flank steak, mashed potatoes, chimichurri sauce

Fresh fish from the market, Saint-Marcellin sauce, green beans, red onion, and amaranth

Creamy milk chocolate, crispy wafer, and cocoa powder

Cottage Cheese, Strawberry, and Pistachio Tart

DISCOVERY MENU

Lunch and dinner, 3 courses – €41
3 glasses of wine (10 cl) – €33

Burgundy snail fricassee, garlic pulp, parsley coulis
Or
Beet cups with cream cheese, yuzu gel, aromatic herb pulp

Iberian pork loin, Lyon-style oyster mushrooms with wild garlic, brocoletti, and a reduced sauce
Or
Roasted cauliflower, Sardinian fregola, and a sauce made with sweet Cévennes onions, served with a vegetable sauce dressed with balsamic vinegar

Cheese trilogy from the "Chez Augustin" cheese shop
Supplement – €14

Pistachio-based dessert with a smooth ganache and orange blossom flavor
Or
Chocolate dessert with a creamy chocolate filling and Sichuan pepper