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 11 € / 4p
Our parsleyed ham with condiments and pickles 15.00€
Starters
Burgundy Snails with Parsley Butter (x6 or x12)
11,00€ or 20,00€
Head cheese, spicy salad from Evelyne, condiment with seeds from the Fallot mustard factory and toasted bread
17,00€
“Vichyssoise”, Isigny cream, soft-boiled egg, green leek oil and garlic croutons
16,00€
Lightly brined line-caught meagre carpaccio, vanilla parsnip pulp, ginger vinaigrette and root chips
“Vol au vent”, sweetbreads, white pudding, button mushrooms, cockscomb
19,00€
19,00€
Traditional eggs in meurette
21,00€
Main Courses
Ardèche abomasum, cabbage hotpot with homemade smoked bacon and hazelnuts
25,00€
Celery risotto, chestnut chips and apple chiffonade
24,00€
Pike quenelle, Nantua sauce and crispy rice with shellfish salt
29,00€
Piece of beef from “Monsieur Guyon”, according to the cut, green peppercorn sauce and glazed autumn vegetables
28,00€
Bresse poultry from “Johan Morand”, yellow wine sauce, mushrooms and gratin dauphinois
34,00€
DESSERTS
Desserts must be ordered at the beginning of the meal
Real Profiteroles, Vanilla Ice-Cream and Madagascar Chocolate
12,00€
Pear, pear sorbet and pear brandy « Maison Cartron »**
12,00€
Apple puff pie, vanilla cream, granny-Smith sorbet
12,00€
Guanaja Chocolate Pavlova, Clovis Peppermint
12,00€
Crème Brûlée with Bourbon Vanilla from Madagascar
12,00€
Plate of PDO Cheese
10,00€
Farmhouse Fresh Cheese (Faisselle) from Mont Lassois to Your Liking
10,00€
**The consumption of alcohol is dangerous to the health, consume in moderation
TRADITIONAL MENU
Starter – Main Course or Main Course – Dessert
(only for lunch on weekdays)
32€
Starter – Main Course – Dessert
(lunch and dinner every day)
35€
STARTERS TO CHOOSE
Head cheese, spicy salad from Evelyne, condiment with seeds from the Fallot mustard factory and toasted bread
OR
“Vichyssoise”, Isigny cream, soft-boiled egg, green leek oil and garlic croutons
OR
Burgundy Snails with Parsley Butter
x 6
MAIN COURSES TO CHOOSE
Ardèche abomasum, cabbage hotpot with homemade smoked bacon and hazelnuts
OR
Celery risotto, chestnut chips and apple chiffonade
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)
42€
Starter – Main Course – Dessert
(lunch and dinner every day)
46€
STARTERS TO CHOOSE
“Vol au vent”, sweetbreads, white pudding, button mushrooms, cockscomb
OR
Lightly brined line-caught meagre carpaccio, vanilla parsnip pulp, ginger vinaigrette and root chips
OR
Traditional eggs in meurette (poached in red wine sauce with mushrooms and bacon)
MAIN COURSES TO CHOOSE
Piece of beef from “Monsieur Guyon”, according to the cut, green peppercorn sauce and glazed autumn vegetables
OR
Pike quenelle, Nantua sauce and crispy rice with shellfish salt
OR
Bresse poultry from “Johan Morand” yellow wine sauce, mushrooms and gratin dauphinois
+9€ extra for this dish
DESSERTS TO CHOOSE
Plate of PDO Cheese
OR
Desserts to choose from the menu
