1. Restaurant Thomas : What to order --- Pressed of red mullet and camus aioli artichoks, warm leeks in vinaigrette, arugula salad; Scottish scallops and crayfish served with green puy lentils stew, and bacon emulsion; Selection of local cheeses, served on a natural ardoise slate; "Petit dessert" (baked banana fondu, served with dark chocolate), offered on a black slate board;
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| Pressed of red mullet and camus aioli artichoks |
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| Scottish scallops and crayfish served with green puy lentils |
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| Selection of local cheeses, served on a natural ardoise slate |
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| "Petit dessert" (baked banana fondu, served with dark chocolate) |
2. M Restaurant : What to order --- Terrine de foie de valailles aux noisettes et pistaches, chutney de fruits d'hiver; Filet de merlu poele, haricots coco, roquette, jambon blanc et parmesan; Cuisse de canard comme un pot au feu, legumes d'hiver et jus beurre; Pot citron et crumble, sorbet citron.
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| Terrine de foie de valailles aux noisettes et pistaches |
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| Filet de merlu poele, haricots coco, roquette, jambon blanc et parmesan |
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| Cuisse de canard comme un pot au feu, legumes d'hiver et jus beurre |
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| Pot citron et crumble, sorbet citron |
3. Novotel Cafe (Novotel Hotel Gerland) : What to order --- Zucchini, carrots, romaine, fingerling potatoes, turnips, and a soft boiled egg; Pike Perch steak fish a la Beaujolaise, sautted organic winter vegetables, and organic rice pilaf; Organic flank steak with Marchand de vin sauce, macaroni with parmesan, and smashed potatoes with olive oil; "Paris Breast" (a famous pastry, similar to eclair filled with pastry cream and nuts).
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| Zucchini, carrots, romaine, fingerling potatoes, turnips |
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| Pike Perch steak fish a la Beaujolaise |
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| Organic flank steak with Marchand de vin sauce |
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| "Paris Breast" |
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