Menu 2026 - Café Terroir
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
April 2, 2026
Chef
Rémi MARTINET - Chef Pâtissier Mickaêl BARRET
Type of cuisine
French
All food photos (162)
HORS D'OEUVRE
- Farm Soft Boiled Egg, Summer Beaufort Cheese little soldiers 18 month aged
- €6
- Snails from Les Monts du Lyonnais, Parsley Butter x12
- €20
- Homemade Terrine, Pork and Chicken
- €12
STARTERS
- Green Asparagus by Jérôme Galis, Bresse Cream, Vin Jaune and Dill
- €15
- Spring Velouté, Green Peas, Tarragon and Wood Blewit Ravioli
- €16
- Seared Scallops, Dry-Cured Ham from the Monts du Lyonnais, Coral Sauce and Apple
- €18
MAIN COURSES
- Arctic Char “Maison Murgat”, Shiitake Pralin–stuffed Mushroom, Parsley Root
- €32
- Vol-au-Vent with Farm-raised Chicken and Norway Lobster
- €36
- Pierre-Eudes Quintart’s Squab, Green Asparagus from Uchaux, Morel Mushrooms and Puffed Buckwheat
- €38
ROTISSERIE
- Rib Steak - Famille Giroud & Perrier or Ferme de Clavisy
- €90
- PRIX AU KG
- Roasted pistachio sausage with red wine sauce - Maison Sibilia 1922
- €55
- Bresse Chicken with Vin Jaune and Morels — Domaine de la Pérouse
- €90
Regional Cheeses
- Selection of Aged Regional Cheeses - Crèmerie Saint-Antoine
- €9
- Cervelle de Canut
- €8
- Réalisée par le Café Terroir
Desserts
- Blancmange with strawberries, hazelnuts and vanilla cream
- €12
- Blood Orange, Basil Cream Cheese, Tuile and Vanilla-Olive Oil Financier
- €12
- Warm 61% Chocolate Mousse with Praline Heart
- €13
The Dessert Trolley
- One dessert
- €10
- Au choix dans la sélection du chef pâtissier
- Two desserts
- €18
- Au choix dans la sélection du chef pâtissier
- Three desserts
- €24
- Au choix dans la sélection du chef pâtissier
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