Restaurant Tante Yvonne – Quincieux

Dans cette institution aux origines familiales, le chef Bernard Chemarin vous propose une cuisine de terroir généreuse qui épouse les saisons : poularde morilles, rognons, ris de veau, grenouilles fraîches meunière… Cave riche en Beaujolais.

"Cathy and Bernard Chemarin invite you to enjoy lunch and dinner at their restaurant in Quincieux, a town tucked in the French countryside just 25 minutes north of Lyon and 5 minutes from the A6 motorway (exit 32). Set in a beautiful 18th-century former residence located on Quincieux's postcard-perfect square complete with a church, town hall and public scales, Tante Yvonne serves authentic, generous and inventive local cuisine made using seasonal ingredients and recognized by the prestigious Toques Blanches Lyonnaises, Gault & Millau and Maître Restaurateur guides. Tante Yvonne offers a chic, cosy atmosphere and features three dining rooms (one of which is air-conditioned) and a beautiful terrace with century-old plane trees. Guests can sample a variety of savoury dishes that confirm its gastronomic reputation: snails, veal sweetbreads and kidneys, poularde with morel mushrooms, cod roasted in olive oil, truffles and caviar, and, last but not least, frogs legs à la meunière. A variety of cheeses and desserts (craquelin, Norwegian omelette, warm tarte tatin) and Beaujolais wines are also on the menu. And don't forget to stop by the gift shop for delicious jams, soups, coulis and the famous Tante Yvonne tea towel. Tante Yvonne is also a hotel, so why not extend the pleasure of your gourmet experience by staying in one of its 17 charming rooms? The restaurant also has a 120-cover dining room that is perfect for wedding receptions and seminars."

In dieser Institution mit familiären Wurzeln bietet Ihnen der Küchenchef Bernard Chemarin eine großzügige regionale Küche, die sich den Jahreszeiten anpasst: Morchelpoularde, Nierchen, Kalbsbries, frische Frösche Müllerin Art… Reichhaltiger Beaujolais-Keller.

In dit familiebedrijf biedt chef-kok Bernard Chemarin royale streekgerechten die de seizoenen weerspiegelen: poularde morilles, niertjes, kalfszwezerik, verse kikker meunière… Kelder vol Beaujolais wijnen.

En este establecimiento familiar, el chef Bernard Chemarin ofrece una generosa cocina local que refleja las estaciones: poularde morilles, riñones, mollejas de ternera, ranas frescas meunière… Bodega repleta de vinos de Beaujolais.

In questo locale a conduzione familiare, lo chef Bernard Chemarin propone una generosa cucina locale che riflette le stagioni: poularde morilles, rognoni, animelle di vitello, rane fresche meunière… Cantina piena di vini del Beaujolais.