Weekend in: Lyon
Published October 01, 2024
Janine Marsh, journalist for Good Life France magazine, explored our hotel and shares her findings with you.
Read the article here (from page 76)
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
or
Veal and pork pâté en croûte with pistachios and pickles
——
Drôme pikeperch fillet, celeriac, carrots with tops, shimeji mushrooms, lovage juice
or
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
or
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
Or
Grilled mackerel, asparagus purée, arugula
-
Beef flank steak, mashed potatoes, chimichurri sauce
Or
Fresh fish from the market, Saint-Marcellin sauce, green beans, red onion, and amaranth
-
Creamy milk chocolate, crispy wafer, and cocoa powder
Or
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