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    • L'Institut restaurant | Lyon
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  • Avaliações
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Reservar uma mesa
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La Carte

La Carte

The chef suggests...

Starters

Salmon,

Gravelax style, crunchy vegetables prepared like a "cervelle de canut", coriander milk ans salmon eggs.

18,00€

Prawns,

Roasted, served with a tangy tartare of Paris mushrooms and shiitakés, beetroot vinaigrette.

20,00€

Perfect Egg and Caviar "Tradition Royal" from Calvisius House,

Cooked 45 minutes, watercress coulis and Haddock.

26,00€

Burrata,

Balsamic vinegar and hazelnut corsican condiment « Salinu », tartare style zucchinis, caprons and olives, pine nut and confited tomatoes.

17,00€

Yellow Tail,

Amberjack fish like a ceviche, smoked herring eggs and vegetables, avocado cream, coriander sorbet.

20,00€

Leek's "Crayon",

Vinaigrette style, crispy calf's Head, ravigote sauce.

16,00€

Pâté en croûte

Veal, pork and duck, "Cumberland" sauce and half fig half grape marmelade, tanguy vinaigrette with mustard seeds.

22,00€

Main Courses

Lamb,

Confited and grilled shoulder, carrot purée with cumin , small carrots roasted and glazed , chick peas as a deep fried " panisse", tangy lamb juice citron and bergamot.

33,00€

Veal,

Roasted chuck, vitello tonnato condiment, chanterelles and mashed potatoes, veal juice and bergamot.

33,00€

Monkfish

Roasted on the plancha, artichoke purée and hazelnuts, sauted chanterelles and roasted artichokes, "Barigoule" sauce infused with verbena.

35,00€

Corvina,

From Mediterranean, simply cooked on a plancha, grilled brocolettis , tangy vinaigrette with crunchy veggies and shellfish, lemon confiment.

32,00€

" Ospital's " house Pork,

Black pudding and grilled bacon, paimpol's beans casserole, confited tomatoes and pork ears, garlic and parsley shellfishes, meat juice.

31,00€

Beef,

Beefchuck cooked slowly like a Bourguignon, Rossini dressing and macaroni gratin.

38,00€

Les halles de Lyon

The Cheese Plate,

Declination, of the cheese factory of Trois Jean.

12,00€

Saint Marcelin,

Whole of Mere Richard.

11,00€

Desserts

Praline,

In a pastry choux, caramelized hazelnuts and hazelnut ice cream.

12,00€

Cheesecake,

Raspberry, almond sablé biscuit and white chocolate ganache, verbena jelly, raspberry sorbet.

12,00€

Chocolate

Manjari, pure Madagascar, blackberries, whipped cream and cacao sorbet.

13,00€

Peach,

Poached in syrop, Genova bread, gavotte biscuit, peach thyme coulis and sorbet.

12,00€

Local

20, place Bellecour 69002 Lyon
04 28 31 69 06

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