COME AND DICOVER “TANTE YVONNE”
SINCE 1959
THE RESTAURANT TANTE YVONNE
BERNARD CHEMARIN COOK
a very local Beaujolais cuisine
Special menus
Easter menu
68€
Menu for Sunday April 9, 2023
Mussel soup in puff pastry
Duck foie gras opera with smoked duck breast, asparagus and passion fruit crisp
Rack of lamb cooked at low temperature, then roasted in a herb crust, juice reduced with honey
&
Gratin dauphinois
Breton shortbread, guanaja chocolate mousse, candied cherries and red fruit sorbet
By reservation only: hotel-restauranttanteyvonne.fr / Tel. 04 78 91 13 02
the menus
menu terroir
39,80€
To the happiness of our countryside and rivers
Crown of Bresse curd and Monts du Lyonnais ham
-
Farm poultry supreme soufflé with crayfish sauce, spelt risotto
-
Eggs snow custard with praline
TRUFFLE & CAVIAR SYMPHONY
93 €
Poached egg in its nest of crispy potatoes, port and caviar cream
-
Pan-fried foie gras with truffle and quince vinegar cream
-
Grilled sea bass with champagne sauce on a bed of spinach and caviar
-
Citrus Granita
-
Beef tenderloin a la plancha with reduced juice and slices of truffles
-
Fresh truffled goat cheese from our region
-
Choice of dessert à la carte
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
Chicken supreme with cream sauce
or Roasted cod fillet with olive oil
-
French fries or gratin dauphinois
-
Children's dessert
HOMARD BRETON FROM FRIDAY (think to reserve)
According to the day's price
menu aunt yvonne
51€
In tribute to Yvonne,
the eponymous grandmother
Whiting puff pastry with lobster flakes and salmon heart with sorrel sauce
Or
Poached egg in its nest of potatoes with crispy Port cream and sweetbreads with morels
-
Roasted sea bream in a Viennese crust with saffron marinara sauce on a bed of spinach
or
Tournedos of duck breast and its escalope of foie gras, sweet potato purée and celery cubes
-
Choice of dessert à la carte
the menu
As you like it
For the Aperitif
Pâté with duck, foie gras, sweetbreads and pistachio, fruit chutney and pickles to share 25,00 €.
Charcuterie board (sausage, truffled white ham, Lyonnais cured ham, pistachio crusted mini pate) 32,00
10 g of Neuvic French caviar with its potato pancakes 37,00
Inputs
Pâté with duck, foie gras, sweetbreads and pistachios, fruit chutney and pickles 25,00
Pan fried foie gras, sweet potato purée, quince vinegar cream 28,00 €.
Small pot of snails of the Village with parsley butter Tante Yvonne way 29,00 €
Dishes Fish
Back of sea bass snacked a la plancha on a bed of spinach, champagne sauce - Price according to the day's price
Pan-fried scallops on leek fondue, diced exotic fruits in white butter 34,00
Grenouilles meunières à la persillade façon Tante Yvonne 38,00 € (According to availability - preferably to order)
Dishes Meat
Pan-fried fillet of beef with pepper sauce Tante Yvonne style and potato chips 35,00 €.
Whole kidney cooked in a casserole with candied shallots and Burgundy sauce with mashed potatoes 38,00
Free-range chicken with Bresse cream and morels, served in its copper 42,00€.
Vegetarian dish according to the season 22,00
CHEESE
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-cooked chocolate Guanaja flowing heart with passion sauce
Mousse dolcey pear and honey tart with salted butter caramel
Roasted melting apple flambéed with rum and bourbon vanilla ice cream
Rum Baba with whipped cream and mousseline cream
Vanilla crème brûlée
Millefeuille of shortbread with praline and yogurt ice cream
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.
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!
