Menu & Carte

Lugdunum bouchon lyonnais' motto:

Lyon’s style cuisine has only one secret: Make sure each dish tastes the way Nature decreed!


  • Menu du Déjeuner 3,300 ¥

    (3,630 ¥)

    Appetizer + Main Dish + Dessert

    This menu is not available on Saturday, Sunday & public holiday.

  • Menu des Canuts 4,950 ¥

    (5,445 ¥)

    Appetizer + Soup + Main Dish + Cheese (Lyon traditional cheese) + Dessert

  • Menu Dégustation 7,500 ¥

    (8,250 ¥)

    Discover the chef suggestions in 5 courses !


  • Menu du Dîner 5,500 ¥

    (6,050 ¥)

    Appetizer + Main dish + Cheese or Dessert

  • Menu Spécialités Lyonnaises 7,500 ¥

    (8,250 ¥)

    Discover our Lyon specialties from Lyon in 5 dishes

  • Menu Dégustation 11,000 ¥

    (12,100 ¥)

    Discover the chef suggestions in 5 courses !

  • Accords Mets et Vins 4,000 ¥

    (4,400 ¥)

    6,000 ¥

    (6,600 ¥)

    Champagne glass + 2 glasses of wine or 4 glasses of wine

Wine List

Our choice of wines remains in the spirit of Lugdunum Bouchon Lyonnais: Gourmet & Conviviality & Elegance.
Our renowned cellar boasts an impressive array of 300 wines from across France, including whites, reds, rosés, champagnes, and sparkling varieties.


Book a Table

Online booking

By phone

Book a Table

Online booking

By phone

Lyon-style cuisine is widely considered to be the epitome of great food, good hospitality and sophisticated “art de vivre”.
Lyon’s worldwide renown in gastronomic circles can largely be attributed to its matriarchs, the famous “Mères Lyonnaises”. Their personal history is intertwined with that of the city itself and over the years has created a unique mix between traditional upper class and popular/middle class cuisines.
Nowadays, we at Lugdunum Bouchon Lyonnais are re-creating Lyon style cuisine in our own way… with a modern twist.
Why not try a Lyon-style salad served with pig’s-ear cake, a warm home-made “cervelas” sausage with whole pistachios, or lamb & foie gras terrine?
We can also invite you to discover Mere Mauricette’s quenelle fish dumplings, served with Nantua shellfish sauce, or the more traditional tripe speciality known as “tablier de sapeur”
Upon reaching the cheese course, we would strongly recommend the “cervelle de canut”, the “Saint Marcelin” and the “Saint Felicien”.
And, of course, no meal is complete without a dessert! Relive your childhood with the taste of our classic “Baba au Rhum” cake, a liquorish crème brulée or a citrus fruit salad with fromage blanc sorbet.

Bon Appétit!