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1* GASTRONOMIC RESTAURANT
We welcome you every day (except Tuesdays) for lunch from 12:00 to 13:30 and for dinner from 19:30 to 21:30.
We remind you that the gourmet restaurant requires proper attire.
Gentlemen are requested to wear pants and closed shoes.
LUNCH MENU
Lunch Monday to Friday except Tuesdays (excluding public holidays)
Spring garden
Rascasse, fennel and rock soup
or
Veal chop, white asparagus and green crab
Strawberry Clery, pistachio and sumac
65 € (excluding drinks)
81 € carefully selected by our sommelier team (2 glasses of wine, water, hot beverage)
MENU DISCOVERY
Served Monday to Friday for lunch, and Mondays, Wednesdays, Thursdays and Sundays for dinner.
Pike quenelle and green crab bisque
Foie gras cake with garden herbs and vegetable jus
Rose de maigre, kombu and watercress
Miéral's Dombes farmhouse poultry with verbena, Solaize leeks
Our sweet attention
Sesame, Fourvière honey and lemon balm
95 € (excluding drinks)
LE MENU
4 COURSES - €110 | 6 COURSES - €140
Our appetizers
***
Pan-fried duck foie gras escalope with carrots and mustard pickles
***
Green asparagus, cockles and garden balm
***
Stuffed morels, buckwheat and Savagnin emulsion
***
Rose de maigre, kombu and watercress
or/and
Maison Miéral half pigeon, beet and pistachios
***
Chariot of cheeses (Supp 12€)
***
Our sweet attention
***
Sesame, Fourvière honey and lemon balm
For harmonious service, it's best to choose the same menu for the whole table.
MENU LOBSTER
Menu à la confiance du Chef autour du Homard - 195€
(The menu is composed according to the seasonality of the products)
The menu may not be available according to our arrivals.
To ensure harmonious service, it is preferable to choose the same menu for the entire table.
FOOD AND WINE PAIRING
3 glasses of wine (12cl)
50€
6 Wine glasses (8cl)
85€
3 Glasses of 120 (12cl) (non-alcoholic)
65€
THE SIGNATURE DISH
In addition to a menu
Le Homard Bleu et Tête de Veau (HTV)
Chef's signature dish since 1987
Half: Supp 55€
Whole: Supp 90€
The signature dish will be offered in place of one of the dishes on the chosen menu.
STARTERS
Pan-fried duck foie gras escalope with carrots and mustard pickles
60€
Foie gras cake with garden herbs and jus
64€
Stuffed morels, buckwheat and Savagnin emulsion
58€
Lobster medallions, according to availability
95€
MAIN COURSES
Turbot steak with shellfish and caviar from Maison Sturia, white wine sauce
75€
Le Homard Bleu et Tête de Veau (HTV)
Chef's signature dish since 1987, as available
Half
94€
Whole 145€
Maison Miéral pigeon, beets and pistachios
85€
Cattle cuts by Florence Demeule, according to availability
90 to 200€
THEDESSERTS
Jimaya 73% chocolate, lemon thyme, and balsamic vinegar
38€
Cazette, miso and yuzu
29€
Sesame, Fourvière honey and lemon balm
32€
SCHEDULES
TÊTEDOIE Gastronomic 1*
Open every day except Tuesday
12h/13h30 - 19h30/21h30
LE BISTROT Market cuisine
Monday to Sunday
12h/13h30 - 19h/21h30
LE ROOFTOP Summer cuisine
Monday to Sunday
12h/13h30 - 19h/21h30
CONTACT
Tel: +33 (0) 4 78 29 40 10
Fax: +33 (0) 4 72 07 05 65
Emergency number during service hours (12:00/13:30 - 19:30/20:30):
04 78 29 49 47
Mail: restaurant@tetedoie.com
TO JOIN US
4, Rue Pierre Marion 69005 | Lyon
Professional equality index: 87/100