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L’Auberge Bressane



WARM SOUFFLES
Grand Marnier.
Apple with Calvados.
 ‘’Caramel au beurre salé’’.
Chocolate soufflé.
Flamed Chartreuse and Chocolate truffles.

CLASSICS
Our Rum Baba.
Flamed Crepes Suzette Grand Marnier.
Baked Alaska.


OUR SPECIALTIES
‘’Pavlova” vacherin pistachio and red fruits.
 ‘’MILLE-FEUILLES’’.
chocolate cake with ginger ice-cream.

ICE CREAM & SORBETS

Vanilla, pistachio, lemon, strawberry, pear.
‘’Sorbet chocolat noir’’, JP. Hévin

GRANITA
Lemon and Vodka Granita.
Williamine Granita.
Prunes Armagnac Granita.


CHEESES
Saint-Marcellin ‘’la mère Richard’’.
Old Comté.







L’Auberge Bressane






GAME

Hare ‘’Royal Style’’.

Venison Pie with ‘’Saint Hubert’’.

Chartreuse of pheasant ‘PERIGEUX STYLE’’.

Wild boar stew ‘’Grand Veneur’’.



Our famous yellow wine and morel flavoured
Free-range chicken with cream.

Thick tenderloin of beef.
with béarnaise or pepper sauce

‘’PUFF PASTRY’’, financière sauce.

The traditional “Coq au Vin” rooster stew
in Julienas wine.

Veal sweetbreads with morel-mushrooms.

Tournedos ‘’ROSSINI’’.







L’Auberge Bressane




‘’SPECIALTIES’’

‘’Comté’’ cheese Soufflé.

Crab Soufflé.

Crayfish flavoured pike dumpling
like in Nantua.

Frogs’ legs in persillade.

Tagliatelle with morel-mushrooms.




FISH DISH

Fish of the day.

Broiled Turbot béarnaise sauce.

Broiled Turbot olive oil dressing.


SPINACH BOUQUET







L’Auberge Bressane


At the beginning of your meal.
Don’t forget to order our dessert specialties :




Squids ‘’Provençale-style’’.

Salmon marinated with warm potatoes.

Poached eggs in Beaujolais wine sauce with bacon
and small onions.

Crayfish tails ‘’au gratin Lucien TENDRET’’.

Snails in garlic butter.
Six : IO – Twelve :

‘’Lyon-Style sausage’’ in a brioche crust.

The Auberge terrine and its onion chutney.

Green beans and mushroom salad.

Salad bowl.

‘’La Truffe Noire’’
(Melanosporum)

Scrambled Eggs with truffles.
Small Pasta (taglierini) with truffles.

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A la Carte
A la Carte
The press
Our Wines
Sunday Menu
Access map
Welcome
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