NYT: Mr. Bocuse's simpler fare at one of five Brasseries Bocuse in Lyon. Try L'Est at the Brotteaux railroad station for its spit-roasted Bresse chicken and choo-choo train décor.
NYT: Alain Alexanian, who spices up quenelles (pike dumplings) with paprika and embeurrée de pommes de terre (buttery potatoes) with chicory,
NYT: Nicolas Le Bec pairs fresh ingredients in novel ways at his eponymous restaurant. The 48-euro prix fixe lunch might include stuffed zucchini flower and turbot with artichokes in eucalyptus broth.
NYT: the charming Les Adrets offers a three-course lunch including a lentil-and-foie-gras terrine for 14 euros, wine included
Saveur: This classic bouchon lyonnaise has been given a gentle makeover by Chef Olivier Canal and his partners.
Vogue: Florence Périer’s quenelle is the finest in the city. Thursday and Friday head right next door to its adjoining bistro, Le P’tit Peintre, which turns into a wine bar on both evenings.
Chez Lyon inside Les Halles best oysters in Lyon. Vogue: With everything from pastries to cheese to fresh produce, this indoor food market has 56 stalls to explore.
Saveur: Gâteau de foie blonde, pretty chicken liver cake, and tête de veau sauce ravigote are two Lyonnaise classics reimagined at this warm and welcoming modern restaurant.
Saveur: Mathieu Viannay's cooking offers a refined polish on dishes that are elemental and gutsy.
Saveur: an exemplary introduction to the classics of a bouchon menu: tablier sapeur; tripe—pressed, breaded, & fried like schnitzel—saucisson in buttery brioche, & perfectly cooked calf's liver.
Saveur: an exemplary introduction to the classics of a bouchon menu: tablier sapeur; tripe—pressed, breaded, & fried like schnitzel—saucisson in buttery brioche, & perfectly cooked calf's liver
Saveur: an exemplary introduction to the classics of a bouchon menu: tablier sapeur; tripe—pressed, breaded, & fried like schnitzel—saucisson in buttery brioche, & perfectly cooked calf's liver
Saveur: an exemplary introduction to the classics of a bouchon menu: tablier sapeur; tripe—pressed, breaded, & fried like schnitzel—saucisson in buttery brioche, & perfectly cooked calf's liver
"We ate the best plate of the night – duck tartare with galanga, coriander &tamarind. We continued with marinated ‘KFC’ fried chicken served with an addictive sauce flavored with fermented scallions."
1 Michelin Star - food that combines the freshest seasonal ingredients with modern cooking techniques.
The shop sells a lot more than sausage – prepared salads, fresh meat, Bresse chickens, gourmet foods and more.
In addition to solid baguettes and pastries, the shop also sells excellent sandwiches at reasonable prices, the perfect spot for a lunch that cost under €5 at the time of our visits.
Puzzle sources beans from the best roasters in Europe, changing roasters every two weeks. During our multiple visits at Puzzle, we enjoyed beans from cities like Dublin and Berlin.
Puzzle sources beans from the best roasters in Europe, changing roasters every two weeks. During our multiple visits at Puzzle, we enjoyed beans from cities like Dublin and Berlin.
With a name that literally translates to coffee box, La Boîte à Café exclusively serves locally roasted Mokxa Coffee along with breakfast, brunch, lunch and cakes.
The Guardian: serve breakfast, a weekday lunch and operate the only “dessert bar” in Lyon.
The Guardian: The bouchon serves les grands classiques of Lyon “with a twist of the Ardèche.
The Guardian: Chef Axel Ruga matches local wine to local produce – clients choose the wine first. Lunch is €29 for three courses (Monday to Friday only),
The Guardian: The finest quenelle de brochet, a golden, potato-shaped pike soufflé floating in a sea of creamy lobster sauce, is served at Florence Périer’s Café du Peintre
The Guardian: A three-course lunch costs €19. In the evening, jumbo quail with quince & celery, pigeon cooked in a smoked tea stock or a 50-day matured Galician steak & prices escalate considerably.
feels like dining in an eccentric family home in the Croix-Rousse district. He combines creative use of fresh produce with a good-value menu du jour (three courses €26 at lunchtime).
