See the à la carte menu of the
Bistrot de Lyon
2024 is a particularly important year, as it marks the fiftieth anniversary of the Bistrot de Lyon. To celebrate this milestone, a special menu will be available throughout the year, featuring some of the specialities for which the restaurant is renowned: a choice of two starters, including brioche stuffed with foie gras, chicken with morel mushrooms, seasonal dishes and, last but not least, the restaurant’s signature desserts including egg-less chocolate mousse, rum-soaked Gnafron cake (Genoise sponge, nougatine, candied fruit) and Saint-Genix praline tartelette.
Whether you’re a huge fan of classic French brasserie cooking or you’d like to try a traditional Lyonnaise dish, you’ve come to the right place! Take your time as you browse our double menu: the hardest part will be choosing which delicious dishes you want to try. And of course, make sure to leave room for dessert! Every day, chef Eric Jouanin prepares the delicacies which are so popular with the restaurant’s regulars and one-off diners.
Here, the focus is on each and every ingredient. The restaurant’s vegetarian dishes are a case in point: they can be eaten chilled or warm, as a starter or a main course and the flavours of each vegetable are always perfectly balanced. Meat, fish, offal, charcuterie, Richerenches truffle (when in season): choose from a wide range of tastes and combinations.
In addition to the restaurant’s seasonal menus, there’s also a Menu du Moment, featuring suggested wines by the glass for the perfect food and wine pairing.
The Bistrot de Lyon’s brasserie specialities
- Lyonnaise salad: lardons, garlic croutons, poached egg
- Savoury cake made with pig's ears
- Chicken liver terrine with garlic cream
- Homemade pâté en croûte with sweetbread and foie gras, salade
- The Bistrot's Saint Cochon: andouillette, black pudding, ribs
- Pike dumpling, Nantua sauce, rice
- Calf's head, sauce gribiche
- Cervelle de canut: whipped cottage cheese with cream, seasoned with shallots, herbs, oil and vinegar
- French onion soup au gratin
- Herring with oil-drizzled potatoes
- Œufs en meurette
- Charolais steak tartare with sautéed potatoes
- Rib steak for two with red wine jus, gratin dauphinois
- Stuffed chicken thigh with foie gras suprême sauce
- Rum-soaked Gnafron cake (Genoise sponge, nougatine, candied fruit)
- Lyon's take on Brittany's traditional kouign amann pastry
- Crème brûlée with chestnut cream, sacristain pastry
- Red wine and spiced poached pear, citrus peel madeleine
- Homemade profiteroles with hot chocolate sauce served at the table, vanilla ice-cream and whipped cream
- Egg-less chocolate mousse, caramelised hazelnuts and crunchy tuile biscuit
- Saint-Genix praline tart
