MASTER RESTORER CREATIONS,
AN UNFORGETTABLE EXPERIENCE
In the kitchen, as everywhere else, good humor reigns in the brigade whose choreography is carefully orchestrated by our Chef Guillaume Roignant .
This osmosis is reflected in the dishes, which are as aesthetic as they are tasty, made from fresh, seasonal produce, preferably from short distribution channels …
…but also indoors, where a warm, sunny atmosphere reigns, bringing together all generations. An ideal setting where nothing is left to chance, from the dining room, completely renovated with the complicity of an architect’s office in Annecy, to the tableware, regularly renewed to sublimate the chef’s creations, to the custom-made furniture. Our sole aim is to provide you with the ideal conditions to enjoy a seasonal menu, a veritable voyage between land and sea.
A BISTRONOMIC MENU FOR GOURMANDS & FINE GOURMETS
The table at the Auberge du Lyonnais is dedicated to serving recipes to delight every taste bud. The menu at this loyal address includes sea and freshwater fish and shellfish, as well as something for carnivores and vegans. Here, the whole team welcomes you as if you were at home, with authenticity. The owners and their Chef share their culinary “madeleines”:
- Their favorite Sunday dish with friends (croque-monsieur with truffled ham)
- Mediterranean flavors (family memories dear to the owners)
- Not to mention the discreet Japanese notes (a tribute from the Chef to his beloved Ayami).
As for gourmets, they’ll delight in starters featuring homemade duck foie gras, salmon gravelax and even French caviar, or succumb for the main course to roasted turbot fillet, scallops or authentic Japanese wagyu.
Finally, pastry chef Jérémy Garrabos caresses his guests’ taste buds with inspired, gourmet desserts, such as his Mont-Blanc or ADL-style black forest.
Our renowned chef
We’re proud that our Chef Guillaume Roignant has earned the ADL the title of “Maître Restaurateur”, thanks to his professionalism, his love of fresh produce and his passion for his profession.
Passionate about cooking from an early age, he cut his teeth in Haute-Savoie, working in some of the region’s most renowned establishments, before moving to Tokyo for a time (for love), where he immersed himself in the art of Japanese cuisine.
Since 2022, they have been putting their experience and talent at the service of Auberge du Lyonnais customers, concocting recipes whose inventiveness rivals only their generosity.
A CELLAR THAT DOESN’T GO UNNOTICED
Great wine lovers, Camille and Charles are constantly on the lookout for the best vintages to share with their guests.
They are therefore pleased to unveil selection of a wide range of vintages from many regions of Franceincluding, of course, Provence (with the family production they are proud to offer on their menu), but also from abroad.
Beautiful bottles to enjoy on special occasions, or simply to enhance the culinary experience for lovers, family and friends…
The ADL Bar Experience
Would you like to share a moment in a chic, relaxed atmosphere at aperitif time? Meet at the bar or on the terrace, in summer, on the XXL barrels. There, take the opportunity to discover ADL’s impressive selection of wines or to savor the signature cocktails of Carlos, our head bartender.
You’ll also love our “back from the market” atmosphere with our dishes to share:
- a plate of oysters and a glass of white wine
- the ADL board (selection of premium cheeses and charcuterie)
- our revisited mimosa eggs…
A complete offering that changes with the seasons, inviting groups of friends to
chill out
hours on our barrels.
ADL Breakfast Brunch
Choose our €28 package, which includes :
- Home-made pastries
- Homemade bread, butter and jam
- Fresh fruit in season
- An à la carte savory or sweet dish, plus a choice of hot beverage and fresh Bissardon fruit juice from Drôme orchards.
The à la carte menu offers a choice of eggs Benedict, avocado toast, granola bowls, scrambled eggs… and always a vegetarian option.
We know where to go for a breakfast out of the ordinary!
Without reservation
