SINCE 1959


gault et millau 2022

a very local Beaujolais cuisine

Three menus, a large menu of tasty and generous dishes and desserts as well as a rich diversity of local and regional wines to accompany the pleasures of the table… Tante Yvonne’s flavors – which change with the seasons – delight the palates of food lovers who love natural and uncompromising cooking, without fuss but always inventive.
toques blanches lyonnaises

Special menus

holiday menu


per person excluding drinks

Marinated salmon bömlo and caviar, scrambled egg with truffle
Semi-cooked duck foie gras, pear marmalade and nut crumble
Duo of lobster and scallops, brunoise of vegetables with shellfish stock in butter
Champagne Granita
Leg of venison filet cooked at low temperature and then snacked on, pepper sauce, wild mushrooms, roasted apple and parsnip purée
Gratin of cardoons with marrow
Brillat-savarin with truffles or Fromage blanc with cream
Mini crème brûlée
Dolcey Valrhona mousse, palet breton, sorbet and passion fruit crunch
ON RESERVATION ONLY at 04 78 91 13 02 with 30% deposit required

New Year's Eve Menu


per person excluding drinks

Scrambled egg with caviar
Finger of semi-cooked foie gras, crumble and candied pear
Lobster salad with hazelnut vinaigrette and caviar seed
Pan-fried scallops on leek fondue with white butter and a touch of caviar
Champagne and citrus granita
Roasted venison in low temperature with pepper sauce, wild mushrooms, fresh figs and truffle slice
Ballotin of farm poultry with morels, truffled reduced juice, pumpkin purée, potato chips
Gratin of cardoons with marrow
Truffled Brillat-Savarin, honey vinaigrette salad
Mini crème brûlée
Citrus sweetness, Breton shortbread crumble and Yusu sorbet
Tuile & Chocolate & Fruit Paste
ON RESERVATION ONLY at 04 78 91 13 02 with 30% deposit required

the menus

icon apple pear

menu terroir


To the happiness of our countryside and rivers

Egg meurette with Beaujolais sauce on its crouton


Pike quenelle au gratin with Nantua sauce and basmati rice


Caramel cream with whole milk


92 €

Scrambled egg with caviar


Roasted scallops, 3 squash and caviar soup


Sturgeon pan-fried in the style of a miller,

Noailly Prat sauce with caviar

on vegetables


Champagne Granita


Sweetbreads and

fillet of beef with truffle,

port cream


Brillat-Savarin truffled


Choice of dessert à la carte

icon basket

market menu

22€ / 25€

Happiness at a low price (2 or 3 courses)

Wednesday to Friday at lunchtime.

A new menu every week.

children's menu

20€ / until 12 years old

Burger & home fries
Children's dessert

Frogs/French fries/Dessert of your choice 30,00




Country salad


Freshly ground frogs


Gratin dauphinois


Fruit salad

change possible with supplement

house aunt yvonne

menu aunt yvonne


In tribute to Yvonne,

the eponymous grandmother

Duck pâté with foie gras and pistachios, fruit chutney and pickles


Mussel soup in a crust, scallops, peas and vegetable brunoise


Maison Neuvic organic sturgeon, pan-fried, with Noilly Prat sauce, vegetables with ceps and chanterelles


Charolais beef filet a la plancha, reduced juice with morel cream, root vegetables and potato chips


Choice of dessert à la carte


the menu

As you like it

For the Aperitif

Charcuterie board SIBILIA sausage, truffled white ham, Lyonnais cured ham, mini pate 30,00€.


10 g of Neuvic French caviar with its potato pancakes and 2 glasses of Thienot blanc de blancs champagne 70,00


Small pot of snails from the Maison Martin Village with butter, Tante Yvonne style 27,00€.

Half-cooked duck foie gras, fruit chutney, pear and candied apple 28,00

Autumn vegetable salad, diced marinated salmon, caviar grains with calamansi vinaigrette 30,00

Dishes Fish

Fish of the Peach according to arrival

Price of the day

Roasted scallops in olive oil, 3 squash velouté, smoked duck breast and mushrooms 32,00

Frogs with parsley in the style of Tante Yvonne 37,00

Dishes Meat

Whole kidney cooked in a casserole with candied shallots and Burgundy sauce 35,00

Farm poultry Maison Chapolard with Bresse cream and morels, served in its copper 38,00€.

French sweetbreads browned in butter, parsnip puree with port and wild mushrooms 40,00

Plate of seasonal vegetables (vegetarian dish) 20,00


Trilogy of dry cheeses from our regions 8,00


Fromage blanc from Maison Michon 6,50

(plain with thick cream from Maison Michon or red fruit coulis)

DESSERTS 10,50 €.

Crackers with apricot coulis
(brick leaf, frangipane, chocolate chips on apricot coulis)
Half-baked Dolce heart and custard
Caramel cream with whole milk
Norwegian omelette flambé
Pierre Orsi's Apple Delight
(hot caramelized apples flambéed with rum, vanilla ice cream)
Grandma's waffle (whipped cream, hot chocolate, compote)
Roasted pear, salted butter caramel cream
and its nut crumble

Chef Bernard Chemarin -

according to Bernard Chemarin and his brigade

generosity and invention: that’s the secret of good cooking!

Simple dishes made with good products from our regions and presented with generosity and invention: this is the secret of good cooking according to Bernard Chemarin and his brigade!

You will enjoy here a gastronomic cuisine without fuss or pretense, a “terroir” cuisine with roots firmly planted in the lands of Lyon, Beaujolais and Ain. We know what eating means in the Val-de-Saône.

Home cooking

Have a good appetite and a great thirst!

Boning, cutting, dressing, skinning, skinning, trimming, apeing… here, everything is prepared in-house. No compromise on product quality. Poularde de Bresse, kidneys, oeufs en meurette, fresh frogs, snails, mackerel and charolais are all prepared and cooked in-house, the old-fashioned way if the job requires it, as for the chicken with crayfish – another “signature” dish – cooked in the kitchen.

“I use quality products, so I know it’s going to be good,

modestly minimizes the chief. Tradition – as soon as you put it on your plate – is always a good thing.
The selection of desserts smells of sweet France: you will fall for the apricot coulis cracker, you will melt for the chocolate mi-cuit, you will remember your childhood snacks with the Grandma-style waffle, you will be amazed at the fiery Norwegian omelette, and you will ask for the crème brûlée again. The apple delight is an eternal and vibrant tribute to the restaurateur Pierre Orsi.
And as there is no shortage of vines and the cellar is well stocked, let’s make Paul Bocuse’s wishes our own: Bon appétit et large soif!

trounedos-magret- duck-liver-gras-juice-passion-vegetables

the big terrace

Under the trees!

a leader, a saga

Cook for three generations

“I didn’t become a cook, I am a cook!”

This is Bernard Chemarin’s leitmotiv when he shares his passion for the profession.
Third in the Aunt Yvonne lineage, the chef succeeded his father Michel who had himself taken over from the illustrious eponymous grandmother. Here we are restaurateurs from mother to son and grandson. The kitchen in the skin!
Bernard Chemarin began his career as an apprentice with two great masters of Lyon’s restaurant industry: Pierre Orsi, first of all, the friend, confidant and tutelary figure to whom he pays homage in his menu with a signature dessert: the Délice aux pommes; then came Paul Bocuse, “Monsieur Paul”, like a culinary knighthood.
The father, Michel Chemarin, will transmit the passion, but the culinary intuition is present in Bernard’s genes since his birth and affirmed in contact with his grandmother.
Bernard Chemarin has been a member of the Toques Blanches Lyonnaises for many years. The restaurant has been awarded the Gault&Millau and Maître Restaurateur labels.

Beef tenderloin with marrow and Bordeaux sauce
Aunt Yvonne 3 generations of cooks
restaurant terrace

Aunt Yvonne

more than a restaurant, an institution

Founded in 1959 by the grandmother Yvonne Chemarin, the “Aunt Yvonne”, the restaurant has become a must – on weekends as well as during the week – for all lovers of good food and good living in a comfortable and charming atmosphere without ostentation.

happiness to take home
with click & collect

Our website offers daily take-away meals or menus: you order online and pick up your order at the restaurant. It is very simple. It saves you the hassle of cooking when you have guests and frees up your time to enjoy your guests. And it’s as good as if you were having lunch at Aunt Yvonne’s!



click and collect
click and collect
click and collect

let yourself be cocooned!

3 rooms, 3 styles, 3 atmospheres