. . . . . . . . . . . . "2026-06-19"^^ . "2026-06-20T06:14:38.369Z"^^ . "5f09f4a984a88e48f5240597d68e7509" . "392"^^ . "13"^^ . "b98a78806d9c5888fbbd3560e1c0485b" . . . . . . . . "Dans cette institution aux origines familiales, le chef Bernard Chemarin vous propose une cuisine de terroir g\u00E9n\u00E9reuse qui \u00E9pouse les saisons : poularde morilles, rognons, ris de veau, grenouilles fra\u00EEches meuni\u00E8re...\r\nCave riche en Beaujolais."@fr . "In questo locale a conduzione familiare, lo chef Bernard Chemarin propone una generosa cucina locale che riflette le stagioni: poularde morilles, rognoni, animelle di vitello, rane fresche meuni\u00E8re...\r\nCantina piena di vini del Beaujolais."@it . "In dit familiebedrijf biedt chef-kok Bernard Chemarin royale streekgerechten die de seizoenen weerspiegelen: poularde morilles, niertjes, kalfszwezerik, verse kikker meuni\u00E8re...\r\nKelder vol Beaujolais wijnen."@nl . "En este establecimiento familiar, el chef Bernard Chemarin ofrece una generosa cocina local que refleja las estaciones: poularde morilles, ri\u00F1ones, mollejas de ternera, ranas frescas meuni\u00E8re...\r\nBodega repleta de vinos de Beaujolais."@es . "In dieser Institution mit famili\u00E4ren Wurzeln bietet Ihnen der K\u00FCchenchef Bernard Chemarin eine gro\u00DFz\u00FCgige regionale K\u00FCche, die sich den Jahreszeiten anpasst: Morchelpoularde, Nierchen, Kalbsbries, frische Fr\u00F6sche M\u00FCllerin Art...\r\nReichhaltiger Beaujolais-Keller."@de . "\"Cathy and Bernard Chemarin invite you to enjoy lunch and dinner at their restaurant in Quincieux, a town tucked in the French countryside just 25\u00A0minutes north of Lyon and 5\u00A0minutes from the A6\u00A0motorway (exit 32). Set in a beautiful 18th-century former residence located on Quincieux's postcard-perfect square complete with a church, town hall and public scales,\r\nTante Yvonne serves authentic, generous and inventive local cuisine made using seasonal ingredients and recognized by the prestigious Toques Blanches Lyonnaises, Gault & Millau and Ma\u00EEtre Restaurateur guides.\r\nTante Yvonne offers a chic, cosy atmosphere and features three dining rooms (one of which is air-conditioned) and a beautiful terrace with century-old plane trees. Guests can sample a variety of savoury dishes that confirm its gastronomic reputation: snails, veal sweetbreads and kidneys, poularde with morel mushrooms, cod roasted in olive oil, truffles and caviar, and, last but not least, frogs legs \u00E0 la meuni\u00E8re. A variety of cheeses and desserts (craquelin, Norwegian omelette, warm tarte tatin) and Beaujolais wines are also on the menu. And don't forget to stop by the gift shop for delicious jams, soups, coulis and the famous Tante Yvonne tea towel.\r\nTante Yvonne is also a hotel, so why not extend the pleasure of your gourmet experience by staying in one of its 17\u00A0charming rooms? The restaurant also has a 120-cover dining room that is perfect for wedding receptions and seminars.\""@en . "Tante Yvonne Restaurant"@en . "Restaurant Tante Yvonne"@fr . "141616" .