Upcoming tastings, dinners and workshops.
They sell out quickly so keep an eye on our e-newsletters!
Beaujolais Nouveau
Time to celebrate : Le Beaujolais Nouveau est arrivé!
THE LUNCH menu
Plat de résistance:
Côte de porc fermier rôti, choux braisé, pommes Lyonnaises et sauce charcutière
Roasted free range pork rack, braised savoy cabbage, Lyonnaise potatoes, ‘Charcutiere’ sauce
Fromage:
½ St Marcellin de chez Bourdin affiné par nos soins
Matured St Marcellin cheese, served with grapes, dry fruits and preserves
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THE EVENING menu
Same menu as lunch time + apéritif and entrée
Apéritif:
Saucisson "Jésus" de Lyon et cervelle de canut (Lyon’s cured sausage, fine herbs and goat curd spread)
Entrée:
Vol au vent “façon bouchée à la reine” sauce crémée aux champignons sauvages
Baked puff pastry, poached poultry, sweetbread, green asparagus and wild mushroom ragout
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Caviar Dégustation
Everyone has heard of caviar, the height of luxury. Those tiny black pearls so exquisite in flavour and texture that people pay a king's ransom for the best.
Our Chef Gilles Papst will showcase 3 different caviars from the benchmark for caviar, Sturia and of course there will be plenty of Champagne to wash it down.
For connoisseurs and also the uninitiated don’t miss this rare opportunity, check out the menu below.
First course with Vintage caviar :
Beetroot cured Salmon, lemon vodka flavoured crème fraiche and buckwheat blinis
Second course with Oscietra caviar :
Confit Perla potatoes, soft poached quail eggs, green asparagus and smoked Espuma snapper
Third course with Prestige caviar :
Grilled ocean beef eye fillet, toasted rye bread, watercress, horseradish and oyster emulsion
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