A dynamic team and fresh cuisine!’ Frédéric Virte proudly nails his colours to the mast, while extolling the virtues of his gastronomic stronghold in east Lyon where an ever-changing array of dishes guided by the seasons is served. Supported by Daniel Ménuel in the dining area, who learnt the tools of his trade in the most prestigious establishments, the chef enjoys rising to the challenges posed by every ingredient, be it petit pois, asparagus or salsify. The result is creative and inspiring dishes and a contemporary, well-crafted cuisine, illustrated by the mountain porcini mushroom fricassee with sweetbread medallions, skate wing with seaweed tartare, brown butter with capers, and, for dessert, a peach and thyme gratin with almond cream sauce. Magnificent!
Chef Menu at 28,30€
Gourmet menu at 31,30€
- Monday to Wednesday dinner
- Saturday and Sunday lunch & dinner
Pike-perch steak, asparagus, peas and black pudding gratons in vinegar
Cassolette of sea bream and scallops in a bouillabaisse style, melba bread and pot of rust