COME AND DICOVER “TANTE YVONNE”
SINCE 1959
THE RESTAURANT TANTE YVONNE
BERNARD CHEMARIN COOK
a very local Beaujolais cuisine
the menus
(UPDATED OCTOBER 2024)
menu terroir
To the happiness of our countryside and rivers
Starter, meat or fish, dessert: €40
Starter, meat or fish, cheese and dessert: €45
Shortbread tart with 3 squashes, chestnut cream and bacon chips with hazelnut vinaigrette
OR Poultry liver cake, as Tante Yvonne liked it, with crayfish sauce
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Pike quenelle with Nantua sauce and basmati sweetbreads
OR Coq au vin à la Bourguignonne served with fresh pasta
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Snow Egg
OR Crème brûlé
TRUFFLE & CAVIAR SYMPHONY
Starter, meat, fish, cheese and dessert: €95
Egg and caviar scramble
Duck foie gras terrine with truffles
Roasted lobster with olive oil, beurre blanc and caviar
Citrus fruit granita with champagne
Charolais beef tenderloin with warm foie gras escalope,
slice of truffle with reduced juice & potato chips
Brillat-Savarin truffled
Delightful apple flambé with rum, vanilla ice cream and grated truffle
market menu
25€ / 28€ - OCTOBRE DU GOUT -20% off 3-course menus all month of October
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
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French fries
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Children's dessert
AUNT YVONNE'S MUST-HAVES
Tante Yvonne-style Grenouilles Meunières with gratin dauphinois 39€/portion
VEGETARIAN MENU
Starter, main course, dessert: €38
Creamy autumn vegetables with croutons
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Blanquette of vegetables with curry and poached egg
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Fruit salad
menu aunt yvonne
In homage to Yvonne, the eponymous grandmother
TANTE YVONNE
Starter, meat or fish, dessert: €55
Starter, meat or fish, cheese and dessert: €60
Mussel soup with lobster and scallops in a vegetable crust
OR Pâté with duck crust, sweetbreads, pistachios and trumpets
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Fillet of sea bream in potato flakes with citrus and rosemary sauce on a bed of spinach
OR Farmhouse Auvergne pork steak, cooked at low temperature Snacké au jus réduit with armagnac mustard cream
OR Free-range chicken with Bresse cream and morel mushrooms Michel CHEMARIN style (SUP. 7€) €39
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Choice of desserts à la carte
the menu
As you like it
For the Aperitif
Market charcuterie board to share or not 28.00
Inputs
Shortbread tart with 3 squashes, chestnut cream and bacon potato chips with hazelnut vinaigrette 18€
Chicken liver cake, as Tante Yvonne liked it, with crayfish sauce €18
Mussel soup with lobster and scallops with baby vegetables in a crust €28
Pâté with duck crust, sweetbreads, pistachios and trumpets €25
Vegetarian starter: Creamy autumn vegetables with croutons €16
Terrine of duck foie gras with truffles €28
Fish dishes
MEALS FISH
Pike quenelle with Nantua sauce and basmati sweetbreads €22
Fillet of sea bream in potato flakes with citrus and rosemary sauce on a bed of spinach 33€
Roasted lobster with olive oil, beurre blanc and caviar 44€
Dishes Meat
Coq au vin à la Bourguignonne served with fresh pasta €25
Auvergne farmhouse pig steak, cooked at low temperature Snacké au jus réduit à la crème de moutarde à l'armagnac €35
Free-range poultry with Bresse cream and morel mushrooms Michel CHEMARIN style €39
Fillet of Charolais beef with escalope of warm foie gras, slice of truffle
au jus réduit & potato chips (without truffles €44) €48
Vegetarian dish: Blanquette of vegetables with curry and poached egg €24
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 (frangipan, chocolate chips, apricot coulis, ice cream) €14
Delightful apples flambéed with rum and vanilla ice cream €12
Grandma's waffle 12€ (in French)
Mit Cuit au Chocolat €14
Œuf à la Neige €12
Crème Brulée €12
Iced nougat €14
Fresh seasonal fruit salad €10
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 it’s on the plate – is always a good thing.
The array of desserts has a sweet French flavour: you’ll love the cracker with apricot coulis, you’ll melt for the chocolate mi-cuit, you’ll remember childhood snacks with the Grandma-style waffle, you’ll be amazed at the fiery Norwegian omelette, and you’ll want more of the crème brûlée. As for the apple delight, it’s an eternal, vibrant tribute to restaurateur Pierre Orsi.
And since there’s no shortage of vines and a well-stocked cellar, 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.
The third in the Tante Yvonne line, 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.