COME AND DICOVER “TANTE YVONNE”

SINCE 1959

THE RESTAURANT TANTE YVONNE

BERNARD CHEMARIN COOK
gault et millau 2022
TASTY RESTAURANT TEXT

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
Market menu served from Wednesday to Saturday at lunchtime only (not for groups)
22€ for 2 courses; 25€ for 3 courses
Remember to book on 04 78 91 13 02

 

 

 

 

 

 

 

the menus

(MAJ. JAN 2024)
icon apple pear

menu terroir

39,80€

To the happiness of our countryside and rivers

Poached egg meurette in a nest of crispy pdt, lardons and croutons

Quenelle with aurora sauce and Basmati rice

Floating island with pralines

TRUFFLE & CAVIAR SYMPHONY

93 €

Egg and caviar scramble

Marinated salmon and gambas with caviar

Roasted half lobster with olive oil, beurre blanc and caviar

Citrus champage granita

Beef fricassee and sweetbreads with truffles

Brillat Savarin truffled

Delightful apple flambé with rum, vanilla ice cream and grated truffle

icon basket

market menu

22€ / 25€

Tante Yvonne is also Happiness at low prices (2 or 3 courses)

Wednesday to Friday at lunchtime.

A new menu every week, ask us

children's menu

20€ / until 12 years old

1 syrup or 1 coke

Chicken supreme with cream sauce

or Cod fillet, fish nage in butter sauce

-
French fries
-
Children's dessert

 

HOMARD BRETON FROM FRIDAY (think to reserve)

According to the day's price

3-GENERATION MENU

72€

NO CHANGE POSSIBLE

Tante Yvonne-style grenouilles meunières

-

Free-range chicken with Bresse cream and morels, Tante Yvonne and Michel style

-

Craquelin with apricot coulis Bernard style

 

house aunt yvonne

menu aunt yvonne

52€

In tribute to Yvonne,

the eponymous grandmother

Pâté croûte with foie gras, sweetbreads and trumpets, chutney and pickles

OR

Saffron-crusted mussel soup with scallops

 

Low-temperature veal steak, snacked a la plancha in reduced cep juice

Or

Sturgeon escalope with sorrel on a bed of spinach

 

Choice of dessert à la carte

 

the menu

As you like it

For the Aperitif

Planche de Charcuterie Maison SIBILIA Sausage, truffled white ham, Lyonnais cured ham,
Coppa, diced Comté cheese, tomato confit € 32.00

10 g of Neuvic French caviar with its potato pancakes 37,00

Croque jambon truffé to share €20.00

Pâté en croûte of hare with foie gras, hazelnuts, pistachios, pickles and chutney €25.00

Inputs

Marinated Faroese salmon with tarragon Caillé bressan € 18.00

Terrine of semi-cooked duck foie gras flavoured with sweet wine, chutney and taost € 20.00

Poached egg in a nest of crispy potatoes, cream of port, veal sweetbreads and foie gras €26.00

Cassolette of prawns and scallops with cream, avocado and chanterelle mushrooms €32.00

Vegetarian starter: Endive salad with nut and herb crumble, hazelnut oil vinaigrette €16.00

Fish dishes

Fish according to daily fresh arrivals - price according to daily prices

Lobster cassolette with mini-vegetables and caviar seeds on leek fondue with American-style cream 42.00

Grenouilles meunières à la persillade Tante Yvonne style €38.00

Dishes Meat

Tante Yvonne-style Charolais beef tenderloin with pepper sauce and French fries €29.00

Roasted veal sweetbreads, morel jus and buttered mashed potatoes € 44.00

Filet of Charolais beef Rossini style with escalope of warm foie gras, Porto cream reduced jus and braised endives €43.00

Farm poultry with Bresse cream and morels, served in its copper 42,00

Vegetarian dish: Blanquette of vegetables with curry and poached egg €24.00

CHEESE

Trilogy of dry cheeses from our regions € 9.00

Cottage cheese € 7.00

(Plain, with heavy cream or fruit coulis)

DESSERTS

Crackers with apricot coulis €12
(brick leaf, frangipane, chocolate chips on apricot coulis)
Mi-cuit with flowing chocolate heart and passion fruit sorbet €12
Tatin served warm, 2 vanilla ice-cream, Bresse cream 12€.
Baba au rhum with mousseline cream and chantilly €12
Vanilla crème brûlée €10
Floating island with pralines €10
Pierre ORSI apple flambé with rum and vanilla ice cream €10

 

 

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.

 

let yourself be cocooned!

3 rooms, 3 styles, 3 atmospheres