Published on September 23, 2022
Find the Hôtel de l'Abbaye in second position of the top 10 best hotels to stay in Lyon, elaborated by the American tourist guide Tripsavvy.
Our first strong point is our customer service! Our team is at your service to make your stay in Lyon unforgettable.
Lunch and dinner, 3 courses - 39 euros
Accord 3 glasses 10 cl - €33
Porcini mushroom cream, Ardèche chestnut chips, roasted hazelnuts
or
Marinated salmon in gravelax, vegetable pickles, mustard and dill sauce, young blood sorrel shoots
-
Cooked sturgeon fillet meunière, leek and turnip, shallot compote, matelote sauce
or
Blanquette of seasonal vegetables, small spelt, carrot chips
-
Trilogy of cheeses from the 'Chez Augustin' cheese dairy
Supplement - €14
-
Lemon Entremet
Pepper, clemon cream, Timut pepper ganache, hazelnut cookie, lemon sorbet
or
Entremet Vanille - Poire, mvanilla mousse, pear insert, almond cookie, pear jelly
3 courses - 58 euros
Accord 3 glasses 10 cl - €33
Semi-cooked duck foie gras, pear jelly, speculo powder and purple shiso
or
Paté en croûte from our Chef, Mallard duck, sweetbreads and morels, condiments
-
Roast fillet of beef with thyme, reduced jus, artichoke and potato millefeuille
or
Scallops from the Bay of Saint-Brieuc, Potato gnocchi, broccoli mousseline, spinach coulis with hazelnut butter
-
Dessert à la carte
6 courses - 78 euros
Accord 3 glasses 10 cl - €33
Accord 4 glasses 10 cl - € 44
Porcini mushroom cream, Ardèche chestnut chips, roasted hazelnuts
18 €
Semi-cooked duck foie gras, pear jelly, speculo powder and purple shiso
20 €
Marinated salmon in graveras, vegetable pickles, mustard and dill sauce, young blood sorrel shoots
18 €
Pâté en croûte du Chef, mallard duck, sweetbreads and morels, condiments
19 €
Bay of Saint-Brieuc scallops, potato gnocchi, broccoli mousseline, spinach coulis with hazelnut butter
34 €
Roast fillet of beef with rum, reduced jus, artichoke and potato millefeuille
37 €
Cooked sturgeon fillet meunière, leek and turnip, shallot compote, matelote sauce
30 €
Blanquette of seasonal vegetables, small spelt, carrot chips
25 €
Suggestions : Hare à la royale by the chef
55 €
Lemon-Timut pepper Entremet, lemon cream, timut pepper ganache, hazelnut cookie, lemon sorbet
10 €
Coffee chocolate, Bailey's ganache, milk chocolate cream, hazelnut mousse, cookie and chocolate ice cream
12 €
Vanilla-Pear Entremet, vanilla mousse with pear insert, almond cookie, pear jelly
12 €
Lunch from Tuesday, January 14 to Friday, January 17
2 courses €25, 3 courses €29
Accord 3 glasses 10 cl - €33
Cream of cauliflower, kale and pine nut soup
or
Mackerel fillet in escabeche, vegetable pickles and tangy broth
-
Beef chuck confit with red wine, carrots and buckwheat
or
Haddock fillet à la plancha, linguini à la dieppoise and shellfish nage
-
Entremet with Ardèche chestnuts and blackcurrants like a Mont Blanc
or
Warm apple and pear crumble, vanilla ice cream
Lunch and dinner, 3 courses - 39 euros
Accord 3 glasses 10 cl - €33
Porcini mushroom cream, Ardèche chestnut chips, roasted hazelnuts
or
Marinated salmon in gravelax, vegetable pickles, mustard and dill sauce, young blood sorrel shoots
-
Cooked sturgeon fillet meunière, leek and turnip, shallot compote, matelote sauce
or
Blanquette of seasonal vegetables, small spelt, carrot chips
-
Trilogy of cheeses from the 'Chez Augustin' cheese dairy
Supplement - €14
-
Lemon Entremet
Pepper, clemon cream, Timut pepper ganache, hazelnut cookie, lemon sorbet
or
Entremet Vanille - Poire, mvanilla mousse, pear insert, almond cookie, pear jelly
Porcini cream, Ardèche chestnut chips, roasted hazelnuts
18€
Marinated salmon in gravelax, vegetable pickles, mustard and dill sauce, blood sorrel sprouts
18€
Cooked sturgeon fillet meunière, leek and turnip, shallot compote, matelote sauce
30€
Blanquette of seasonal vegetables, small spelt, carrot chips
25€
Lemon - Pepper Entremet
10€
Vanilla - Pear Entremet
12€
Come and discover our sumptuous menu and share an unforgettable moment at Restaurant l'Artichaut!
Mini artichoke and salmon tartlet
Cromesquis of Burgundy snail
Potato and trout egg soufflé
-
Oyster poached in white wine, Jerusalem artichoke mousseline, buckwheat tuile,
iodized white wine emulsion
-
Duck foie gras marbled with cognac, quince and hibiscus coulis
-
Steamed fillet of sea bass, caviar, shellfish marinière
(knife, mussel and shellfish), fennel,
champagne emulsion
-
Roasted veal tenderloin, crispy sweetbreads, parsnips and black melanosporum truffle
Orange soufflé
-
Sweet chestnut and pear confit
and light mousse, hazelnut cookie
-
Mignardise
Abbey Honey Financier