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| Duck dodine with pistachios and foie gras | (55.00 €) |
| Truffles soup V.G.E (dish created for the French President in 1975) | (85.00 €) |
| Melon with red fruits, Muscat Beaumes de Venise | (40.00 €) |
| Scallop of foie gras, pan-cooked, passion fruit sauce | (63.00 €) |
| Duck foie gras ‘à la Antonin Carême’ | (57.00 €) |
| Frogs watercress soup | (60.00 €) |
| the French lobster salad | (85.00 €) |
| Marinated Salmon 'à la scandinace' | (55.00 €) |
| Vegetable soup | (25.00 €) |
| Sea bass in laminated crust , sauce Choron (for 2 guests) | (150.00 €) |
| Red mullet with crispy potato slices | (65.00 €) |
| Quenelle of pike with crayfish, Nantua sauce | (65.00 €) |
| ‘Gratin’ of crayfish, ‘à la Fernand Point’ | (78.00 €) |
| Filet of sole with noodles, ‘à la Fernand Point’ | (82.00 €) |
| Cassolette of lobster ‘à l’Armoricaine’ | (64.00 €) |
| Duck Dodine old house pistachios and foie gras | (55.00 €) |
| Soup with black truffles VGE (dish created for the French President in 1975) | (85.00 €) |
| Melon with red fruits, Muscat Beaumes de Venise | (40.00 €) |
| Duck foie gras escalope, passion sauce | (63.00 €) |
| Duck foie gras house Antonin Carême | (57.00 €) |
| Burgundy snails in shells in parsley butter | (45.00 €) |
| the French lobster salad | (85.00 €) |
| salmon marinated 'à la scandinave' | (55.00 €) |
| Veal chop and kidney cooked in a casserole, garnished ‘à la bourgeoise’(for two persons) | (125.00 €) |
| Rack of lamb "Premières Côtes" roasted with thyme | (63.00 €) |
| Bresse chicken fricassee with cream and morels | (64.00 €) |
| Fillet of beef Rossini, Périgueux sauce | (69.00 €) |
| Pigeon laminated with young cabbage | (67.00 €) |
| Sweetbreads braised with Ivoire sauce | (69.00 €) |
| whole spit-roasted pigeon | (68.00 €) |
| Bresse chicken cooked in a bladder "à la Mère Fillioux" | (240.00 €) |
| Bresse chicken roasted on the spit | (175.00 €) |
| duck of roasted Bresse to pin | (200.00 €) |
| Selection of fresh and matured cheeses from ‘La Mère Richard’ | (35.00 €) |
| Cottage Cheese with double cream | (15.00 €) |
| Traditional baba au rum | (35.00 €) |
| Floating island as Grandmother Bocuse | (35.00 €) |
| Fresh fruit salad | (35.00 €) |
| Red fruit | (35.00 €) |
| shortcake with seasonal fresh fruit | (35.00 €) |
| Beaujolais fruit cup | (35.00 €) |
| Crème brûlée with brown sugar Sirio | (35.00 €) |
| seasonal desserts | (35.00 €) |
| Cake Chairman Maurice Bernachon | (35.00 €) |
| Ice cream and sorbets | (35.00 €) |
| Biscuits, sweets and chocolates | (35.00 €) |
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a la carte menu - summer 2016