Follow the season
Start with the current menu and the ingredients that are at their best right now.
Maison Civet — bistro lyonnais, ouvert 1972
L'ardoise
du jour.
I. Entrées
Velouté de cresson, croûton à l'ailspring watercress, garlic crouton
€ 9
Œufs en gelée, jambon de Lyonjellied eggs, local ham, dijon
€ 11
Tarte fine aux anchoissold for tonight · back tomorrow
€ 12
Salade de gésiers, vinaigre de cidreduck gizzards, frisée, cider
€ 13
II. Plats
Civet de lapin, polenta crémeuseslow-braised rabbit · 4 hr in the oven
€ 24
Quenelle de brochet, sauce Nantuapike dumpling · house specialty
€ 26
Andouillette AAAAA, moutardehand-tied · Bobosse, Saint-Symphorien
€ 22
Poireaux vinaigrette, œuf molletleeks · 8-minute egg
€ 16
Côte de bœuf, beurre maître d'hôteltwo portions only · sold
€ 38
III. Fromages & desserts
Tarte aux pralines roses"tarte d'Anaïs", served warm
€ 8
Cervelle de canut, baguettewhipped fromage blanc, herbs, shallot
€ 7
Île flottante, caramelfloating island · crème anglaise
€ 9
Fromages de chez CellerierSaint-Marcellin, Tomme, Picodon
€ 11
Café gourmandsmall plate of every dessert
€ 13
↑ ardoise written each morning at 11:30.
menu fixe · 3 plats € 36
Réserver
une table.
Sixty seats over two services — 19:00 and 21:00. We close the kitchen at half past ten. Reservations open three weeks ahead and we hold each table for a quarter of an hour past the booking time.
● 48 % of next week is open — 14 of 84 services
svc· hour
21WED
22THU
23FRI
24SAT
25SUN
26MON
27TUE
28WED
29THU
30FRI
31SAT
01SUN
02MON
03TUE
12:00DÉJEUNER
12:30
13:00
13:30
19:00DÎNER
19:30
21:00
21:30
Nos producteurs.
— We don't have a wine list. We have twelve producers within ninety minutes of the kitchen, and their names are written on the wall above the pass.
— No. 01 / VIANDE
Boucherie Bobosse
SAINT-SYMPHORIEN-SUR-COISE · 78 KM
Andouillette AAAAA, rosette, jambon. Three generations on the same shop.
— No. 02 / POISSON
Pêcheries du Léman
YVOIRE · 142 KM
Pike and féra, line-caught. Delivered Tuesday and Friday at five.
— No. 03 / FROMAGE
Cellerier frères
VIENNE · 32 KM
Saint-Marcellin, Picodon, Tomme. Aged in their own cellar in Vienne.
— No. 04 / LÉGUMES
Maraîcher Bourdier
VAULX-EN-VELIN · 14 KM
Salads, herbs, root veg. Daily basket at six in the morning.
— No. 05 / PAIN
Boulangerie Saint-Polycarpe
CROIX-ROUSSE · 4 KM
Baguettes, the round Lyonnais loaf. Delivered twice daily.
— No. 06 / VOLAILLES
Ferme de Bresse
BRANGES · 88 KM
Volaille de Bresse, AOP. Reserved before they hatch.
— No. 07 / GIBIER
Chasseurs du Pilat
SAINT-ÉTIENNE · 64 KM
Lapin de garenne, lièvre, pigeon. Season Sept — Feb.
— No. 08 / CHOCOLAT
Maison Bernachon
LYON 6e · 3 KM
Used in every dessert that calls for chocolate. Always.
— LA CHEFFE
Anaïs Mirabeau,
derrière les fourneaux
depuis 2003.
Started here at twenty-two, washing dishes for the previous owner. Took the kitchen over in 2014 when he retired; bought the lease in 2017. Cooks every service. Doesn't take Mondays off. Writes the ardoise herself in chalk every morning at eleven-thirty.
— Anaïs.CHEFFE-PROPRIÉTAIRE · MAISON CIVET
— ADRESSE
14 Place Bellecour
Lyon 2e · 69002
Métro · Bellecour
— SERVICES
Déjeuner · 12 — 14
Dîner · 19 — 22:30
Fermé dimanche & lundi
— TÉLÉPHONE
+33 4 78 555 144
Répondeur après 23h
Réponse le lendemain matin
— PAIEMENT
Espèces · CB · ticket-resto
Pas d'American Express
Service 12% inclus
A closer look / Maison Civet
Good food. Time to enjoy it..
Share the date, party size and dietary needs before your visit.
Plan a tableAt the table
Simple ingredients. Thoughtful details.
Make it your occasion
Share the size of your gathering, timing and the way you would like to eat.
Settle in
Confirm the practical details ahead of time, leaving more room to enjoy the food.
Good to knowA few things
A few things
you might ask.
How should I share allergies or dietary needs?
Contact the team before ordering or reserving. Ask them to confirm ingredients and preparation arrangements for your needs.
Can I arrange a larger order or gathering?
Share the date, number of guests and preferred menu in advance so capacity and preparation time can be checked.
Does the menu change?
Seasonal ingredients and daily preparation can affect availability. Confirm the current selection when arranging your visit or order.
The next step
Plan a table.
Share the date, party size and dietary needs before your visit.