Brasserie Federal

Wild garlic meatloaf with jus, served with pasta and carrots.

Puff pastry vol-au-vent with asparagus and tomato ragout.

Sea bream fillets with dill sauce, served with pilaf rice and spinach.

Pan-fried salmon steak with Hollandaise sauce, white asparagus, and new potatoes.

Vegetable curry served with fried rice and pak choi.

Creamy carrot and ginger soup.

Potato gnocchi with gorgonzola sauce, spinach, and pine nuts.

Lamb gigot with rosemary jus, served with Lyoner potatoes and coco beans.

Penne with a spicy tomato sauce, served with a side salad.

Plant-based sliced dish with mushroom sauce, pasta, and carrots.

Chicken cordon bleu served with french fries and colorful seasonal vegetables.

Rhubarb crumble cake served with vanilla sauce.

Cream of asparagus soup.

Teriyaki beef strips served with fried rice and pak choi.

White asparagus with Hollandaise sauce and new potatoes. Option to add 80g of cured ham.