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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 (except on public holidays)
Porcini mushrooms, ginger and nettle powder
Red mullet, carrots and woodcock sauce
or
Perdreau roasted on trunk, tuberous chervil and cranberries
Chasselay quinces, hazelnuts and white miso
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 (excluding public holidays).
Amuse-bouche
Pan-fried foie gras, verjuice and garden chard
Roasted scallops, Jerusalem artichoke, pear, white wine sauce
Miéral's Dombes farmhouse poultry with verbena, Solaize leeks
Our sweet attention
Chasselay Williams pear, gorilla pepper and small spelt
97 € (drinks not included)
LE MENU
4 COURSES - €115 | 6 COURSES - €145
Our appetizers
***
Pan-fried foie gras with verjuice and garden chard
***
Millefeuille of celery, caviar and sunflower seeds
***
Hydne hérisson from "Les Myconnautes", salsifi, black air and parsley
***
Roasted scallops, Jerusalem artichoke, pear, white wine sauce
or/and
Mallard cooked on trunk, creamy squash with fourme cheese and kumquat
***
Chariot of cheeses (Supp 12€)
***
Our sweet attention
***
Chasselay Williams pear, gorilla pepper and small spelt
For harmony of 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 foie gras, verjuice and garden chard
75€
Hydne hérisson from "Les Myconnautes", salsifi, air noir and parsley
50€
Celery millefeuille, Sturia caviar, sunflower seeds
60€
Lobster medallions, according to availability
95€
MAIN COURSES
Sea bass in portfolio, vegetables and white wine sauce
150€
Blue lobster and veal head (HTV)
Chef's signature dish since 1987, depending on availability
Half
94€
Whole 145€
Mallard cooked on trunk, creamy squash with fourme cheese and kumquat
85€
Astarac poultry for 2
250€
THEDESSERTS
Ghana chocolate 80%, walnuts and maple syrup
45€
Williams pear from Chasselay, gorilla pepper and small spelt
30€
Apple Rubinette cooked in beeswax, fresh pollen
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