Julien Gautier has a taste for the good things in life and ‘fell under the spell of fine cuisine very early on’. After having grown up with his mother’s cooking and vegetables from his grandfather’s kitchen garden, he focused on his talents as a pastry chef from the sixth grade onwards. His skills were further honed with the very best of training carried out with chefs Vianney, Lacombe and Viola and experience abroad in Marrakesh, Geneva and Saint Barthelemy. Today, the chef has an excellent restaurant in the sixth arrondissement which is also, without doubt, one of the most reasonably priced in Lyon. In the tastefully redecorated surroundings, the focus is on comfort and a warm welcome. The flavour of the duck pie, sweetbreads and sobrasada stuffed squid are tasty reminders of what drives this chef – namely unfussy, hearty and homely cooking This is eating well, plain and simple!
- Saturday lunch & dinner
- Sunday lunch & dinner
Warm Madeleines with honey and cottage cheese ice cream