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

the menus

icon apple pear

menu terroir


To the happiness of our countryside and rivers

Bavaroise of Bresse curd in the style of the canuts, chiffonade of Mont-d'Or ham


Chicago sausage in Beaujolais sauce, spring vegetables


Vanilla Crème Brûlée


90 €

Scrambled egg with truffle


Prawn and crayfish salad with caviar


Sturgeon with caviar on a bed of spinach


Citrus fruit granita with champagne


Beef tenderloin with reduced juice and truffle shavings


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

18€ / up to 12 years old

Breaded poultry or fresh fish

Accompanied by home fries

Children's dessert & 1 syrup or 1 fruit juice

or Frogs/French fries 25,00



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

Scallop and prawn cassolette

oyster cream with asparagus tips, herbed bread tuile


Half-cooked duck foie gras,

red fruit salad with balsamic and diced mango


Veal loin cooked a la plancha

with port reduced juice and vegetable fans


Sturgeon fillet meunière style

on a bed of spinach with a citrus and rosemary cream -


Founded in 1959 by Yvonne Chemarin - the famous "Aunt Yvonne" - the restaurant has become a must in the region for all lovers of good food and good living.


the menu

As you like it

For the Aperitif

Charcuterie board SIBILIA 29,00 € (sausage, truffled white ham, Lyonnais cured ham, mini pâté croûte)


10 g of Neuvic French caviar with its potato pancakes and 2 glasses of Thienot blanc de blancs champagne 65,00


Cassolette of snails from the village, in a puff pastry crust, Bresse cream and parsley 22,00

Marinated salmon with fresh herbs, citrus zest, seasonal fruits and vegetables 25,00

Spring vegetables with crayfish and gambas, hazelnut and quince vinaigrette 28,00

Suggestion of the Moment

Dishes Fish

Fish of the Peach according to arrival
Price of the day

Back of cod roasted in olive oil,
spelt rizotto, tomato basil virgin 30,00

Frogs in parsley sauce, Tante Yvonne style 36,00

For our vegetarian friends, we offer a plate of all our vegetables from the market

Dishes Meat

Burger (chopped steak, fries, green salad) 25,00

Farm poultry with Bresse cream and morels, Aunt Yvonne style,

served in its copper 36,00 €.

Charolais beef filet grilled a la plancha

and its escalope of foie gras with brown sauce 38,00 € Plate of seasonal vegetables (vegetarian dish) 20,00 €

Suggestion of the Moment


Trilogy of dry cheeses from our regions 7,50

Fresh goat cheese with honey and its nut crumble 6,50

Fromage blanc from Maison Michon 5,50
(Plain, with thick cream from Maison Michon or with red fruit coulis)

DESSERTS 9,80 €.

Crackers with apricot coulis
(brick leaf, frangipane, chocolate chips on apricot coulis)

Mi-cuit with a flowing heart and bourbon vanilla custard

Fresh fruit salad, sorbet and crumble

Vanilla crème brûlée

Iced nougat with red fruit coulis

Pierre Orsi's Apple Delight
(hot caramelized apples flambéed with rum, vanilla ice cream)

Roasted pineapple with 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