Laurent Rigal has created a real gem by pushing the concept of the Lyonnaise restaurant even further, using a vast range of vegetables and intuitively good cooking. There are three different trends, reflected in three set menus.
If you want to vary your choice of vegetables, you can try a cappuccino of ceps with tonka beans and split chestnuts or a vegetable casserole over roast pears, with a light blueberry and mushroom sauce.
The Lyonnaise tradition is strongly and tastefully maintained with pike quenelle mousseline with a cream of crayfish and a fennel granita in green Chartreuse.
Sheer ecstasy for the tastebuds.
Open Tuesday to Saturday, for lunch and dinner