A rack of roasted lamb chops, with sliced meat in sauce and a seared slice of foie gras, on a white plate.

FRENCH CUISINE IN VICHY

Snails, foie grasand Mézenc beef.

A French menu, between classic recipes
and Mézenc beef.

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VICHY · ALLIERTUESDAY — SATURDAY, LUNCH AND DINNERDISCOVER

01 / THE RESTAURANTGenerous cooking.

HELLO, AND WELCOME TO FA BIO LI.

French cooking, hearty and carefully made.

Here, the snails follow Roger Jaloux's recipe, the foie gras is served mi-cuit, and the beef comes from the Mézenc.

Langoustine ravioli, a tartare, wines by the glass or carafe: from the “Petite Note” menu to the “Générosité” menu.The whole FA BIO LI team

02 / COURSE BY COURSE

Three plates, to get a sense of it.

A little foie gras, Mézenc beef,
and a touch of chocolate to finish.

The full menu

Foie gras terrine and salad, with slices of toasted bread.

Sliced beef fillet with sauce, topped with a seared slice of foie gras.

Chocolate fondant, with a dollop of whipped cream and a scoop of ice cream.

KEEP SCROLLING, THERE’S MORE

A lit candle, a glass of red wine, and a plate on a table.

04 / IN THE EVENING

A moment at the table.

A candle, a glass of wine,
a plate to share.

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A GLASS, A PLATE, TIME WELL SPENT.

05 / IN THE KITCHEN AND DINING ROOM

The gallery

Find us

A plate of sliced meat, salad and a potato cake, set on the pass in front of the kitchen.

Board of Italian charcuterie, salad and grilled toasts.

Several oysters topped with an orange-coloured sauce, on a plate.

A plate of ravioli in broth, set on a table with a glass of wine.

Seafood and fish over a bed, served with a crispy potato cake.

A tartare topped with herbs and flowers, served with a slice of grilled toast.

A slice of foie gras terrine, with a green salad and two slices of toasted bread, on a table with glasses.

01 / THE KITCHEN

At the pass

A plate set on the pass, in front of the kitchen.

02 / THE BOARD

Italian charcuterie

The “Petit cochon” board, in a small or large size.

03 / THE OYSTERS

A plate of oysters

A selection of oysters, plated.

04 / AT THE TABLE

Ravioli in broth

A plate of ravioli, with a glass of wine alongside.

05 / FROM THE SEA

Seafood and potato cake

Fish and seafood, with a crispy potato cake.

06 / THE TARTARE

Tartare and toast

A tartare, served with its toast.

07 / THE FOIE GRAS

Foie gras and toast

Foie gras, served with toasted bread and salad.

Keep scrolling →

06 / FIND US

FA BIO LI, in Vichy.

44 avenue de la Croix Saint-Martin, 03200 Vichy
The address is 44, avenue de la Croix Saint-Martin.

Tuesday — Saturday12:00 — 14:00 · 20:00 — 22:00

Sunday and MondayClosed on Sundays and Mondays.

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See you soon!

BEFORE YOU COME

Just a quick question.

Should I book?

You can book online by clicking “Book”.

Do you offer takeaway?

Yes, the full menu is available for takeaway, orderable online.

Is the restaurant open on Sundays?

No, the restaurant is closed on Sundays and Mondays. It is open Tuesday to Saturday, for lunch and dinner.

Do you offer gift cards?

Yes, a gift card is available — see the “Bon cadeau” section of the menu.