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La Brasserie des Monts d'Or
3 Place de la République
69450 Saint-Cyr-au-Mont-d'Or
The Menu
In Saint-Cyr-au-Mont-d'Or, our menu tells the story of traditional brasserie cooking driven by bistronomy standards: carefully chosen produce, precise technique and the rhythm of the seasons.
Set lunch
€30
Lunch only, Tuesday to Friday (except public holidays).
Full set menu — €30
Our menus
The list of allergens is available on request. Net prices in euros, service included.
Pinsa dough, oregano, Domaine de Panéry olive oil.
Pinsa dough, crème fraîche, onions, raclette cheese.
To slice yourself. Bread, butter and gherkins.
Spicy tomato sauce.
Our philosophy
In the Monts d'Or, the golden-stone hills overlooking Lyon, we love an honest table and shared pleasures. La Brasserie des Monts d'Or is rooted in this tradition of generous Lyon brasserie cooking, while clearly setting a bistronomy course: seasonal food, finished to the last detail, marrying the sincerity of the bistro with the refinement of a true restaurant. Here, nothing is intimidating — only constant attention to flavour, cooking and the balance of every plate.
Our cooking draws on the great repertoire of French classics — those that built the reputation of Lyon's gastronomy and its region — and revisits them with measure and creativity. We honour the spirit of the original dish, its generosity and comfort, then add a contemporary touch: a mastered cooking point, a seasonal garnish, a carefully built sauce. It is this tension between memory and invention that defines our restaurant menu in Saint-Cyr-au-Mont-d'Or.
This bistronomy approach, five minutes from Lyon, speaks as much to village regulars as to passing food lovers seeking genuine terroir cooking a stone's throw from the city. Guests come for a business lunch, a family meal or dinner with friends, and find the same promise at every visit: real produce, real flavour and real generosity.
Served on a board. Gribiche sauce, mayonnaise, capers, chives, parsley, shallots, gherkins.
Crunchy salad, Thai sauce.
Creamy brioche bun with truffled ham, plain cheddar.
Horseradish cream, toasted bread.
Soy sauce, lime, sesame, ginger, lemongrass, wakame.
Auvergne cured ham, dry sausage, bresaola and bone-in cooked ham, butter and gherkins.
Goat's cheese, Comté, Saint-Marcellin « Maison Cellerier », farmhouse Reblochon.
Gruyère toasts.
Prepared in-house. House vinegar cherries, green salad.
Poached egg, garlic croutons, Auvergne farmhouse bacon, red wine sauce.
Suprême sauce, button mushrooms, diced poultry, quenelle.
Seared poultry fillet, creamy Parmesan Caesar dressing, croutons, romaine, hard-boiled egg.
Soy sauce, lime, sesame, ginger, lemongrass, wakame.
Horseradish cream, toasted bread.
Sauce vierge, herbed crushed potatoes.
Lobster sauce, basmati rice. (15 minutes preparation).
Buttered green cabbage, beurre blanc sauce.
Soy sauce, lime, sesame, ginger, lemongrass, wakame, green salad and house fries.
Arborio risotto, citrus sauce.
House fries, green salad.
Creamy suprême sauce with foie gras, gratin dauphinois.
Rich chorizo jus, herbed crushed potatoes.
Veal jus, garlic, parsley, mashed potatoes.
About 180 g. House fries, buttered green beans, mignonette pepper sauce.
House tomato sauce, Parmesan and green salad.
Red berry coulis or crème fraîche or honey.
Served with country bread toasts.
Green salad.
Saint-Marcellin « Maison Cellerier », Comté, goat's cheese, farmhouse Reblochon.
Extra house Chantilly: €0.50.
Cocoa nib tuile.
Apple compote, Chantilly, melted chocolate.
House Chantilly and its house spiced rum.
Chestnut cream, meringue, vanilla ice cream, melted chocolate and Chantilly.
Vanilla ice cream.
Espresso, decaf, herbal infusion or tea.
Price per person, taxes and service included.
Vacherin Fribourgeois and Swiss Gruyère, bread croutons. Laborie charcuterie platter, potatoes and green salad.
Served as a half-wheel, raw milk aged 3 months. Laborie charcuterie board, potatoes and green salad. Minimum 2 people.
All our menus gathered in one place, to leaf through like a booklet: the menu, the brasserie set menu, the mountain set menus, the wines and the drinks.
5 pagesBrowse
2 pagesBrowse
2 pagesBrowse
8 pagesBrowse
4 pagesBrowse
Menus may change with the market and the seasons. Each booklet is also available as a PDF download.
Official PDF versions (menu, set menus, wines, drinks).
Produce first
Great cooking begins with great produce. That is our first conviction. We source from neighbouring growers, as close as possible to the Monts d'Or and the Lyon region, to guarantee freshness, traceability and true flavour. Meats, vegetables, cheeses: every ingredient is chosen for its quality and for the story it carries — that of a terroir and a craft.
Working with local producers means favouring short supply chains, supporting farming on a human scale and trusting artisans we know personally. It also means accepting that the menu lives according to what the season and our suppliers offer at their best. This demand for produce runs through all our cooking, from the simplest hearty dish to the finest cut.
Led by the market
Our menu is never fixed: it is living market cooking, renewed according to the deliveries and our cooks' inspiration. What ends up on your plate depends on what the season offers at its finest, on what our growers harvest and on the creativity of the moment. That is why our menu is liable to change: it is the sign of honest cooking that follows the rhythm of nature rather than an unchanging catalogue.
This freedom lets us showcase each season at its peak: the first spring vegetables, the sun-filled fruit of summer, the mushrooms and game of autumn, the more comforting dishes of winter. We also follow the rhythm of seafood and fine deliveries, to compose starters and main courses that are always of the moment.
For those who want to taste this spirit day to day, the dish of the day sums up our approach: a short, indulgent and accessible offer, designed each day according to the market, from Tuesday to Friday lunchtime.
Homemade
Homemade cooking is at the heart of our commitment. Stocks, sauces, garnishes, desserts: we favour work done in the kitchen, preparations carried out within our walls, the slow time of the simmer and the precision of cooking points. It is demanding, but it is the only way to keep our promise of flavour and generosity at every service.
Respecting the seasons also means cooking produce at the right moment, when it gives its very best. A beautifully aged piece of meat, crisp vegetables, fruit picked at ripeness: each ingredient finds its place according to nature's calendar. This discipline, inherited from brasserie cooking and elevated by the bistronomy approach, guarantees honest, clear and flavourful plates where every taste is recognisable.
From land to sea
Our menu lets land and sea converse. On the land side, fine cuts of meat and hearty dishes take pride of place, faithful to the spirit of a great brasserie: generosity, precise cooking and seasonal garnishes. On the sea side, deliveries of fresh produce and seafood platters bring freshness and a taste of the ocean to our offer, varying the pleasures throughout the year.
From starter to dessert, we seek balance: cooking that satisfies without weighing down, that comforts without giving up finesse. It is this measured generosity, at the crossroads of bistro and gastronomic table, that defines the identity of La Brasserie des Monts d'Or, just steps from Lyon.
Food & wine
A beautiful plate calls for a fine glass. Our cooking is designed to converse with our cellar, rich in gems from Beaujolais and the Rhône Valley, those neighbouring vineyards that are the pride of the region. With every dish, we like to suggest a fitting food-and-wine pairing, able to reveal the meat as much as the seafood or the desserts.
To extend the experience, our bar and cellar offer an aperitif spirit, sharing boards and tapas, along with a selection to discover on site or to take away. Don't hesitate to ask our team for advice: we will gladly guide you towards the wine that will elevate your meal.