Discover the exquisite menu at Le Neuvième Art in Lyon, France.
Le Neuvième Art offers a refined modern French dining experience where Chef Christophe Roure crafts seasonal and inventive cuisines. Each dish combines traditional French culinary techniques with contemporary creativity, inviting guests on a flavorful journey through land and sea.
Starters
Begin your meal with delicacies that tease the palate: savor the classic French 'Petit-Gris' snails paired with buttery potato gnocchis in a rich Beurre Noisette Grenobloise style. Indulge in the warm duck foie gras subtly accented with tart apples and the exotic notes of Voatsiperifery pepper. For a fresh and vegetal start, the grilled green asparagus from Isère is complemented by aromatic shiso and delicate slices of bottarga.
Mains
The main courses are a masterful blend of flavors and technique: enjoy line-caught pollack cooked at low temperature with sweet onion and cryogenized vegetables that add a refreshing touch. The monkfish is served with a luscious garlic butter and a spicy sate broth for a delightful kick. Dive into the Cévennes Lake char bathed in beeswax and finished with zesty lemon butter and fried artichoke. The menu also features skewered Quintart’s pigeon with rhubarb and hibiscus alongside a confit leg pastilla, a creative twist on classic French fare. For those craving rich textures, the roasted veal sweetbread is paired beautifully with morels, green peas, kombu seaweeds, and a hint of grated horseradish. Finally, the wood fire grilled Blackmore Wagyu beef is a showstopper, accompanied by turnip in a sea salt crust and bright Iranian lemon powder.
Desserts
Sweeten your dining experience with exquisite desserts that balance tradition and innovation: the strawberry vanilla vacherin is enhanced with a subtle hint of rice cream for a delicate finish. The 'Ativao' chocolate cake infused with aromatic cardamom, paired with Ribot milk ice, offers a luxurious and fragrant treat. For a light yet indulgent end, the hazelnut soufflé accompanied by ice cream and lemon marshmallow delivers a perfect harmony of textures and flavors.
Drinks and Specials
Le Neuvième Art also boasts an impressive selection of wines, perfectly paired to complement each course, enhancing the intricate flavors. The venue serves carefully curated cocktails, coffee, as well as beer, making it an ideal spot for an elegant dinner or a celebration with friends. While the menu does not offer vegetarian dishes, the chef’s meticulous attention to texture, taste, and presentation promises an unforgettable culinary adventure for those seeking authentic French gourmet experiences.
- Petit-Gris Snails and Potato Gnocchis in Beurre Noisette Grenobloise style.
- Warm Duck Foie Gras with acidulous apples and Voatsiperifery pepper notes.
- Grilled Green Asparagus from Isère with shiso and thin slices of bottarga.
- Line-Caught Pollack at low temperature with sweet onion and cryogenized vegetables.
- Monkfish Cooked in Garlic Butter served with a flavored sate spicy broth.
- Cévennes Lake Char in beeswax with lemon butter and fried artichoke.
- Skewered Quintart’s Pigeon with rhubarb, hibiscus, and confit leg pastilla.
- Roasted Veal Sweetbread with morels, green peas, kombu seaweeds, and grated horseradish.
- Wood Fire Blackmore Wagyu Beef with turnip in a sea salt crust and Iranian lemon powder.
- Strawberry Vanilla Vacherin with a hint of rice cream.
- 'Ativao' Chocolate Cake infused with cardamom, served with Ribot milk ice.
- Hazelnut Soufflé and Ice-Cream with lemon marshmallow.
