La Table Bagésienne Menu Overview

Starters

• Pomme Anna de grenouilles sautées comme en Dombes — Savor tender frog legs prepared à la Dombes style, nestled on a creamy garlic butter base with perfectly cooked potatoes.
• Confidentiel pour foie-gras-philes — A secretive delight crafted especially for foie gras lovers, showcasing rich and decadent flavors.
• Cœur de thon sashimi, voile de tomate et piquillos — Fresh tuna sashimi accompanied by a delicate tomato veil and vibrant piquillo peppers for a refreshing start.
• Entrée du moment — A creative seasonal starter crafted from the freshest ingredients available, ensuring each visit brings a new surprise.

Mains

• Ravioles de langoustines — Delicate langoustine ravioli paired with melting potatoes, sun-dried tomatoes, Grith-Traezh cheese, and a subtly spicy Espelette pepper cream.
• Mareyeur ou boucher au fil du marché — A versatile dish featuring the freshest fish or meat sourced daily from local markets, ensuring quality and seasonality.
• Sandre de Saône façon bourride — Saône pike-perch prepared bourride style, complemented by zucchini flowers stuffed and served with a savory octopus pipérade.
• Pigeonneau excellence Mieral — Roasted Mieral pigeon, featuring a stuffed thigh and supreme cut, paired perfectly with the golden hues of Bressan accompaniments.
• Volaille de Bresse à la crème au vin jaune et morilles — Signature Bresse chicken from Cyril Dégluaire’s farm, served with a luxurious yellow wine cream, morels, and parmentier-style crepes.

Desserts

• Faisselle bressane et sa double crème — Creamy Bressan faisselle cheese served with rich double cream for an indulgent finish.
• Nuage d’Epoisse aux herbes du jardin — A light, airy Epoisse cheese delight infused with fresh garden herbs, perfectly balancing flavor and texture.
• Carte des douceurs — An enticing selection of homemade desserts that rotate to highlight seasonal ingredients and chef’s creativity.

Drinks and Specials