In the tradition of Lyon's bouchons. Quality cuisine since 1992. Culinary specialties: homemade terrine, chicken liver cake, Bresse chicken with cream and morels, fresh frogs with parsley, rum baba.
Since 1993, Le Comptoir has been delighting your taste buds with its traditional recipes.
Thanks to its setting, Le Comptoir will take you on a journey to a Lyonnais bistro in the Bresse region. Cédric and Jackie welcome you to their establishment.
Culinary specialties: homemade terrine with poultry livers, Bresse chicken with cream sauce, fresh frogs with parsley sauce.
On the menu:
Home-made terrine with celery remoulade
Or Lyonnaise salad
Or the suggestion of the day
-------
Tagliatelle with mushrooms
Or Beef tartare (classic or sun-dried tomato parmesan)
Or dish of the day
-------
Half Saint Marcelin
Or faisselle with Bresse aoc cream
-------
Rum baba "au rhum
Or Poached pear with wine and spices, vanilla and whipped cream ice cream
Or Vacherin minute with red fruit coulis
Or Dessert of the day
Thanks to its setting, Le Comptoir will take you on a journey to a Lyonnais bistro in the Bresse region. Cédric and Jackie welcome you to their establishment.
Culinary specialties: homemade terrine with poultry livers, Bresse chicken with cream sauce, fresh frogs with parsley sauce.
On the menu:
Home-made terrine with celery remoulade
Or Lyonnaise salad
Or the suggestion of the day
-------
Tagliatelle with mushrooms
Or Beef tartare (classic or sun-dried tomato parmesan)
Or dish of the day
-------
Half Saint Marcelin
Or faisselle with Bresse aoc cream
-------
Rum baba "au rhum
Or Poached pear with wine and spices, vanilla and whipped cream ice cream
Or Vacherin minute with red fruit coulis
Or Dessert of the day
