COME AND DICOVER “TANTE YVONNE”
SINCE 1959
THE RESTAURANT TANTE YVONNE
BERNARD CHEMARIN COOK
a very local Beaujolais cuisine
the menus
(MAJ. JAN 2024)
menu terroir
40,00€
To the happiness of our countryside and rivers
Poached egg meurette, bacon and croutons
Or Melon carpaccio, marinated vegetables and anchovies, mint and basil vinaigrette
-
Quenelle with aurora sauce and Basmati rice
Or Farm chicken supreme in crayfish sauce vegetable rice pilaf
-
Floating praline island
Or vanilla crème brûlée
Starter, meat or fish, dessert: €40
Starter, meat or fish, cheese and dessert: €45
TRUFFLE & CAVIAR SYMPHONY
95 €
Egg and truffle scramble
-
Marinated salmon with caviar
-
Lobster and prawn cassolette with caviar and beurre blanc
-
Citrus fruit granita with champagne
-
Beef fillet and foie gras with truffles
-
Brillat-Savarin truffled
-
Delightful apple flambé with rum, vanilla ice cream and grated truffle
market menu
24€ / 27€
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
NO CHANGE POSSIBLE IN OUR MENUS
menu aunt yvonne
55€
In tribute to Yvonne,
the eponymous grandmother
TANTE YVONNE
Pâté with duck crust, foie gras, sweetbreads, trumpets and chutney
OrCrispy nest of potatoes, poached egg with Porto forest cream and diced foie gras
-
Oven-roasted fillet of sea bream in zucchini flakes on a bed of fresh spinach with vermouth sauce
Or Tournedos of duck cooked at low temperature then pan-fried, reduced jus with sweet and sour sauce, polenta and potato chips
-
Apricot coulis cracker (brick pastry, frangipane, chocolate chips)
Shortbread with pistachio cream, strawberries and sorbet
Starter, meat or fish, dessert : 55€
Starter, meat or fish, cheese and dessert : 60€
the menu
As you like it
For the Aperitif
Charcuterie board (Maison SIBILIA) €28.00
Inputs
Marinated salmon, diced mango, tarragon crumble and Bresse curd 21.00
Terrine of semi-cooked duck foie gras flavoured with sweet wine, chutney and toast € 23.00
Cassolette of prawns and scallops with cream, avocado and chanterelle mushrooms €33.00
Vegetarian starter : Floralies of vegetables and fruit, croutons, fresh herbs and hazelnut oil vinaigrette €18.00
Fish dishes
MEALS FISH
Roasted cod fillet, virgin olive oil with fresh basil vegetables € 33.00
Lobster and caviar seed cassolette on leek fondue, American cream sauce 46,00 €
Grenouilles meunières à la persillade Tante Yvonne style €39.00
Dishes Meat
Tante Yvonne-style fillet with pepper sauce and home fries €29.00
Bresse free-range poultry with morels, Tante Yvonne style, served in its own copper 44.00
Charolais Rossini beef fillet with foie gras escalope a la plancha in reduced jus,
And Potato Chips 46,00
VEGETARIAN DISH : Tagliatelle, cream of vegetable soup with chives €26.00
CHEESE
Trilogy of dry cheeses from our regions € 12.00
Cottage cheese € 9.00
(Plain, with heavy cream or fruit coulis)
DESSERTS
Craquelin with apricot coulis 14,00 € (brick pastry, frangipane, chocolate chips on apricot coulis)
Mi-cuit au cœur coulant chocolat, sorbet passion € 14.00
Shortbread with pistachio cream, strawberries and sorbet € 14.00
Coupe Tante Yvonne (strawberries, meringue, chestnut cream, strawberry ice cream, Amarenas, whipped cream)
Vanilla crème brûlée € 12.00
Délice with apples flambéed in rum and Orsi-style vanilla ice cream €12.00
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!
the big terrace
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.
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.
