2 Michelin-starred restaurant in Lyon
STARTERS
| Spider crab and brown crab with condiments, shellfish emulsion and Oscietra caviar | €95 |
| Artichoke and foie gras, “tribute to La Mère Brazier” | €80 |
| Mediterranean bluefin tuna, violin zucchini and leche de tigre, Herb granita | €80 |
| Roasted beefsteak tomato, anchovy tartlet, onions and thyme flowers, chilled tomato and basil vinaigrette | €75 |
| Flame-grilled lobster and broccoli, Choron sauce with shell butter, lobster claw agnolotti in consommé | €110 |
FISH
| Cod loin, coco beans, tomatoes and peppers, bouillabaisse jus | €90 |
| Crispy pike mousse and lobster, homardine sauce | €95 |
| Abalone and calf’s head with shellfish, Roscoff onions and chicken juice | €95 |
MEAT
Free range chicken from Bresse and frog stuffed with herbs, heritage carrots, tarragon supreme sauce (in 2 services for 2 guests) | €240 |
| Bougnat pork loin, braised sucrine salad and wasabi lettuce condiment | €90 |
| Sweetbreads, peas à la française, tagetes jus | €95 |
AGED CHEESES – €40
Selection by Renée Richard, La Fromagerie Tête d’Or, Jean-Yves Bordier and Bernard Antony
DESSERTS – €45
Raspberry and verbena soufflé, apple and celery sorbet |
Poached rhubarb |
Fresh, burned and warm strawberries, Isigny cream and watercress, strawberries jam and sorbet |
Hazelnut dacquoise, Feuilletine and Araguani chocolate mousse, smoked tea-infused chocolate ice cream |
Lunch set menu – €98
This menu is served only at lunchtime, excluding public holidays
Starter, main course and dessert to be selected from the Eugénie Brazier menu.
Eugénie Brazier Menu – €195
With wine pairing €335 – With non-alcoholic beverage pairing €245
Amuse-bouche |
Spider crab and brown crab with condiments, Oscietra caviar (supplement of €15) |
Artichoke and foie gras, “homage to La Mère Brazier” |
Cod loin, coco beans, tomatoes and peppers, bouillabaisse jus |
Bougnat pork loin, braised sucrine salad and wasabi lettuce condiment |
Pre-dessert |
Raspberry and verbena soufflé, apple and celery sorbet |
Tasting Menu – €250
With wine pairing €430 – With non-alcoholic beverage pairing €320
(last order at lunch at 1:00 pm and at dinner at 9:00 pm)
Amuse-bouche |
Spider crab and brown crab with condiments, Oscietra caviar |
Roasted beefsteak tomato, anchovy tartlet, onions and thyme flowers, chilled tomato and basil vinaigrette |
Mediterranean bluefin tuna, violin zucchini and leche de tigre, Herb granita |
Artichoke and foie gras, “homage to La Mère Brazier” |
Cod loin, coco beans, tomatoes and peppers, bouillabaisse jus |
Bougnat pork loin, braised sucrine salad and wasabi lettuce condiment |
Pre-dessert |
Fresh, burned and warm strawberries, Isigny cream and watercress, strawberries jam and sorbet |
Fine Dining Restaurant in Lyon
La Mère Brazier
Pâté en croûte, artichoke foie gras, pike loaf with a crayfish sauce and Bresse poultry, to name but a few. These are some of the much-acclaimed specialities that earned La Mère Brazier its renown and remain on the menu today, offering a vibrant and gourmet tribute to this culinary giant.
But Mathieu Viannay isn’t simply replicating the past – on the contrary. As highlighted by the ‘Enduring Classic’ award he received at the 2019 World Restaurant Awards, this is a serious Lyon establishment that combines memories of its founder with a resolutely neoclassical style and sensibility.
Produce
synonymous with excellence
What matters most here is the excellence of the produce itself, as evidenced by its provenance: duck from Maison Miéral, beef from Auvergne, vegetables from market gardeners in the Upper Rhône Valley and butter and cheese from La Mère Richard, Bernard Antony and others.
The same applies to more distant sources. As a lover of the sea, Mathieu Viannay celebrates the ocean in all its abundance with bouchot mussels, spider crabs, yellow grouper, John Dory and abalone regularly featuring on the menu. These are all sourced responsibly and sustainably, with fish caught by small boats and scallops harvested in their shells.
Iconic recipes
invented anew
Eugénie Brazier’s renowned specialities are reinterpreted by Mathieu Viannay and his sous-chef Olivier Reverdy, in tune with the passing seasons and as inspiration strikes.
Bresse chicken is served en demi-deuil during truffle season, but is otherwise accompanied by an assortment of microgreens. Artichokes with foie gras are mellowed with a dash of balsamic vinegar. Crispy pike loaf remains a signature dish and lobster, snails and morel mushrooms remain firm favourites, dressed in line with the seasons. As are the small pots of cherries in vinegar, gherkins and vinaigrette, reminders of a past that is still very much alive.
The much-celebrated pâté en croûte – a nod to Mathieu Viannay’s Best Craftsman of France title and the fact that he was one of the first chefs to reintroduce it to the menu of a fine dining restaurant – is not to be outdone.
Add to this, a few subtle touches of zaatar, curry and dried bonito, all of which serve to introduce a tantalising hint of distant shores…
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Desserts
that reflect the passing seasons
The indispensable sweet note at the end of the meal is dreamt up by pastry chef Rodolphe Tronc.
His signature soufflé is available all year round in a myriad of variations.
Alongside this are the seasonal creations, lavishly composed of a main dessert and its playful ‘satellite’ notes.
And let us not forget the unmissable warm madeleine served with honey and fromage blanc ice cream. Offering a true Proustian moment, this is one of the chef’s signature desserts, reminding us that cooking is above all about emotion and memories to be treasured.
The wine list
a journey through the vines
As a wine enthusiast, Mathieu Viannay is one of those chefs for whom the wine list forms an original score that contributes to the very identity of the restaurant, and allows him to give full expression to his oenological passions.
He has entrusted this task to Best Craftsman of France and head sommelier Denis Verneau who, assisted by his team, offers a wine list that is as varied as it is balanced. The grands crus and other well-known wines are there, alongside wines from winemakers and estates belonging to the Terres de Natures label, of which La Mère Brazier is a member. These include Château Guiraud, Château de Callac, Château des Bachelards and Domaine Les Aurelles, to name but a few.
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