The Ear's Mouth

Lyonnaise Salad

Salade lyonnaise

A classic French salad originating from Lyon. It typically features a base of frisée lettuce, topped with a poached egg, crispy bacon lardons, and croutons, often dressed with a warm vinaigrette.

€ 22.9

Perfect Meurette Egg

Oeuf Meurette parfait

Oeuf Meurette is a traditional Burgundian dish. This version features a poached egg served with croutons, smoked bacon, and a rich red wine sauce.

Canuts' Brain

Cervelle des Canuts

A traditional Lyonnaise appetizer, 'Cervelle des Canuts' is not made from actual brains but rather a creamy fresh cheese (like fromage blanc) mixed with herbs, garlic, shallots, and seasoned with olive oil and white wine. It's a refreshing and flavorful spread.

French Onion Soup

Gratinée à l'oignon

A classic French soup made with caramelized onions simmered in beef broth, topped with croutons and melted Gruyère cheese, then gratinated until golden brown.

Bone Marrow Plate, Garlic Toasted Bread

Assiette d'os à moelle, pain toasté à l'ail

A dish featuring roasted bone marrow, which is rich and buttery, typically served with crusty bread that has been toasted with garlic. The marrow is scooped out and spread on the bread.

Charcuterie Plate

Assiette de charcuterie

A selection of cured meats and cold cuts, typically including various types of sausages, pâtés, and hams. It's a classic French appetizer perfect for sharing.

Pike Quenelle, Nantua Sauce

Quenelle de brochet, sauce Nantua

A quenelle is a delicate dumpling, often made with fish (in this case, pike) and a binder like flour or breadcrumbs, poached in water or broth. Sauce Nantua is a classic French sauce made with crayfish butter and cream, giving it a rich, seafood flavor.

Andouillette, Mustard Sauce

Andouillette, sauce moutarde

Andouillette is a coarse-grained French sausage made from pork intestines and belly. It has a distinctive, strong flavor. It is served here with a mustard sauce.

Black Pudding with Apples

Boudin noir aux pommes

Boudin noir, or black pudding, is a type of blood sausage made from pork blood, fat, and filler. It is often paired with apples, which provide a sweet contrast to the savory sausage.

Hot Saucisson, Vigneronne Sauce

Saucisson chaud, sauce vigneronne

Saucisson chaud refers to a warm sausage, likely a type of French cured sausage. Sauce Vigneronne is a sauce often made with red wine, shallots, and butter, giving it a rich, wine-infused flavor.

Lyonnaise Tripe

Tripes à la lyonnaise

A traditional Lyonnaise dish made from beef tripe (stomach lining) slow-cooked in a flavorful broth, often with onions and herbs. It's a rustic and hearty dish.

Large Baked Potato or Vegetables of the Day or Rice

Grosse pomme de terre au four ou Légumes du jour ou Riz

This indicates the choice of accompaniment for the main courses. Options include a large baked potato, the chef's selection of fresh vegetables for the day, or plain rice.

Canuts' Brain

Cervelle des Canuts

A traditional Lyonnaise appetizer, 'Cervelle des Canuts' is not made from actual brains but rather a creamy fresh cheese (like fromage blanc) mixed with herbs, garlic, shallots, and seasoned with olive oil and white wine. It's a refreshing and flavorful spread.

Faisselle

Faisselle

Faisselle is a type of fresh, unripened cheese made from cow's milk, similar to cottage cheese or fromage blanc. It is often served plain or with fruit and sugar.

Praline Tart

Tarte praline

A sweet tart originating from Lyon, filled with a rich praline cream. Pralines are caramelized almonds or hazelnuts, giving the tart a distinct nutty and sweet flavor.

Chocolate Fondant

Fondant au chocolat

A rich and decadent chocolate cake that is baked until the outside is firm but the inside remains molten and gooey. It's a classic chocolate dessert.

Waffle

Gaufre

A batter-based cake cooked between two patterned metal plates, resulting in a characteristic grid shape. Waffles can be served sweet or savory, but are commonly enjoyed as a dessert with toppings.

Crème brûlée

Crème brûlée

A classic French dessert consisting of a rich custard base topped with a contrasting layer of hardened caramelized sugar, which is cracked with a spoon before eating. The name means 'burnt cream'.