Informations
Bistrot Lucien welcomes you from Tuesday to Sunday at noon.
Reservation by phone only at:
THE MENU OF BISTROT LUCIEN
Menu
TO SHARE
Crispy pig’s feet, gribiche sauce 7 € / 4p
Our parsleyed ham with condiments and pickles 14.00€
Starters
Burgundy Snails with Parsley Butter (x6 or x12)
11,00€ or 20.00€
Vichyssoise, melting leeks, herb Arlette and black garlic oil
16,00€
Poultry and pork terrine, butternut squash ribbons, hazelnut condiment
16,00€
Seared scallops, Jerusalem artichoke purée with Madagascar vanilla,
black radish and citrus
Potato salad, lightly smoked fresh herring, saffron mayonnaise, olives and andouille sausage crisps
21,00€
18,00€
Traditional eggs in meurette
20,00€
Main Courses
Stuffed cabbage, bacon crisps, ginger and lemongrass broth
24,00€
Pad Thai, rice noodles, sautéed seasonal vegetables and peanuts
23,00€
Line-caught pollack, spinach, yellow wine hollandaise foam and fried sourdough
27,00€
Wood-fired veal rack, baked petit spelt with green gouda
28,00€
Bresse poultry from “Johan Morand”, cream sauce, morels and dauphinois potatoes
37,00€
DESSERTS
Desserts must be ordered at the beginning of the meal
Real Profiteroles, Vanilla Ice-Cream and Madagascar Chocolate
10,00€
Williamine, pear sorbet and brandy from Joseph Cartron** (Joseph Cartron)**
15,00€
Thin lemon tart, meringue and lemon sorbet
10,00€
Traditional Opera cake with coffee custard
10,00€
Crème Brûlée with Bourbon Vanilla from Madagascar
10,00€
Plate of PDO Cheese
8,00€
Farmhouse Fresh Cheese (Faisselle) from Mont Lassois to Your Liking
6,00€
**The consumption of alcohol is dangerous to health, consume in moderation
TRADITIONAL MENU
Starter – Main Course or Main Course – Dessert
(only for lunch on weekdays)
30€
Starter – Main Course – Dessert
(lunch and dinner every day)
34€
STARTERS TO CHOOSE
Vichyssoise, melting leeks, herb Arlette and black garlic oil
OR
Poultry and pork terrine, butternut squash ribbons, hazelnut condiment
OR
Burgundy Snails with Parsley Butter
x 6
MAIN COURSES TO CHOOSE
Stuffed cabbage, bacon crisps, ginger and lemongrass broth
OR
Pad Thai, rice noodles, sautéed seasonal vegetables and peanuts
DESSERTS TO CHOOSE
Plate of PDO Cheese
OR
Desserts to choose from the menu
DISCOVERY MENU
Starter – Main Course or Main Course – Dessert
(only for lunch on weekdays)
40€
Starter – Main Course – Dessert
(lunch and dinner every day)
44€
STARTERS TO CHOOSE
Seared scallops, Jerusalem artichoke purée with Madagascar vanilla,
black radish and citrus
OR
Potato salad, lightly smoked fresh herring, saffron mayonnaise, olives and andouille sausage crisps
OR
Traditional eggs in meurette
MAIN COURSES TO CHOOSE
Line-caught pollack, spinach, yellow wine hollandaise foam and fried sourdough
OR
Wood-fired veal rack, baked petit spelt with green gouda
OR
Bresse poultry from “Johan Morand”, cream sauce, morels and dauphinois potatoes
+9€ extra for this dish
DESSERTS TO CHOOSE
Plate of PDO Cheese
OR
Desserts to choose from the menu
