Menu overview at restaurant le beaujolais in belleville-en-beaujolais france
Discover a culinary journey at Restaurant Le Beaujolais, nestled in the heart of Belleville-en-Beaujolais, where each dish celebrates the flavors of the Auvergne-Rhône-Alpes region with a contemporary twist. The kitchen crafts exquisite plates from fresh, seasonal ingredients, showcasing local tradition mingled with innovative presentations that delight food lovers and discerning travelers alike.
starters
Begin your meal with elegant starters that balance rustic charm with refined flavors. Taste the warm Cake Tiède au Sabodet de chez Bobosse, paired with a fresh bouquet of salad, offering a comforting introduction to Beaujolais charcuterie. Alternatively, savor the Aubergine Rôtie et Fromage de Chèvre, featuring roasted eggplant, creamy goat cheese, confit pepper spread, basil pesto, and peppery arugula for a vibrant vegetarian option. For a lighter yet sophisticated bite, the Filets de Rouget Marinés en Escabèche comes with a fine ratatouille drizzled with AOP Provence olive oil, delivering a fresh briny finish. The seasonal white asparagus poached and served with a delicate mimosa herb vinaigrette completes the selection with elegant simplicity.
mains
For the main course, the menu shines with expertly prepared French classics and inventive dishes. Indulge in the Suprême de Poulet Fermier Rôti à l’Estragon, a roasted farm chicken supreme infused with tarragon and accompanied by a delicate petit-pois cake—a dish that epitomizes comfort and finesse. The Gigot d’Agneau Français braised slowly with dried fruits and served alongside spiced bulgur offers a rich and aromatic experience that speaks of traditional mastery. Seafood lovers will appreciate the Dos de Cabillaud Vapeur, a steamed cod fillet served with creamy risotto and turmeric-orange braised fennel, combining freshness with subtle spice. For those seeking bold flavors, the Pavé Fondant de Cochon comes glazed with a smoky barbecue sauce, paired with polenta Pont Neuf and sautéed oyster mushrooms. The Andouillette Bobosse, grilled on the string, is accompanied by crispy fried potatoes and a mustard seed sauce, delivering a hearty regional specialty to the plate.
desserts
End on a sweet note with desserts that are both indulgent and refined. The Pot de Crème à la Pistache served with warm madeleines offers a silky pistachio cream with the classic French sponge cake for dipping. The Briochée de Fraises with light coconut cream celebrates fresh strawberries in a delicate brioche base. The Gâteau au Fromage Blanc highlights creamy fromage blanc layered with blackcurrant berries soaked in violet syrup, bringing floral and tart accents. For chocolate enthusiasts, the Dôme Chocolat au Lait, composed of milk chocolate, génoise sponge, and candied cherries, is a decadent finale. Cheese lovers can select from a curated assortment of local fromages to complete their meal.
drinks and specials
Complement your dining experience with a selection of local Beaujolais wines and carefully curated cocktails, reflecting the region's rich viticultural heritage. The restaurant also offers a daily changing Menu du Jour, crafted with fresh market ingredients and inspired by the chef's creativity and the season’s best produce—making every visit uniquely delightful.
- Starters Cake Tiède au Sabodet, Aubergine Rôtie with goat cheese and pesto, White asparagus with herb vinaigrette, Rouget escabèche with ratatouille.
- Mains Roasted farm chicken supreme with tarragon, Slow-braised French lamb leg with spices, Steamed cod with risotto, Barbecue pork with polenta and mushrooms, Traditional andouillette with mustard sauce.
- Desserts Pistachio pot de crème with madeleines, Strawberry brioche with coconut cream, Cheesecake with blackcurrant and violet syrup, Milk chocolate dome with cherry génoise, Selection of local cheeses.
- Specials Daily Menu du Jour featuring fresh seasonal market produce, changing each weekday midday service.
