The menus of the Restaurant Chez Chabert, bouchon lyonnais in the old area of Lyon in France

Pike Quenelle in Nantua sauce
Brawn with sauce gribiche
Hot sausage in Beaujolaise sauce
Andouillette with white wine
Chicken fricassee with St Marcellin cream
Beef tongue with piquant sauce
Undercut with shallot
Pikeperch fillet with red wine sauce
Veal paunch, vinaigrette sauce with chopped boiled eggs, gherkins, capers and herbs
Veal liver with parsley
Sole meuniere (according to the arrival)
Scallop cooked in Noilly wine (10 € added)
Calf sweetbread with morels (16 € added)
Pink foot coated with breadcrumbs

	STARTER		CHEESE
	Plates of starters		White cheese or Half Saint-Marcellin or "Cervelle de Canut "
	Salad of veal meat, salad of "museau", salad of lentils, beans salad, beetroot salad, pickled herrings, salad of potatoes, salad of Saveloy, plate of cooked pork meats from Lyon (farmhouse pâté, brawn, sausage from Lyon)
			HOME MADE DESSERTS
	DISHES		Plates of desserts: Pears and prunes with red wine, rice with milk and custard tart with caramel, "ile flottante"
	Pike Quenelle in Nantua sauce Brawn with sauce gribiche Hot sausage in Beaujolaise sauce Andouillette with white wine Chicken fricassee with St Marcellin cream Beef tongue with piquant sauce Undercut with shallot Pikeperch fillet with red wine sauce Veal paunch, vinaigrette sauce with chopped boiled eggs, gherkins, capers and herbs Veal liver with parsley Sole meuniere (according to the arrival) Scallop cooked in Noilly wine (10 € added) Calf sweetbread with morels (16 € added) Pink foot coated with breadcrumbs