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Restaurant offering dishes prepared with passion from a menu that changes every season.
The restaurant has many people. It comes in winter for its melted cheeses like the golden mount or cheese cheese. Meats are eaten in all seasons. Inside, a rustic room with a mezzanine that is quite intimate. The boss is a real leader in Lyon who meticulously revisits his grandmother's recipes; it's about whether his dishes are prepared with passion. He changes his card every season. Summer is the opportunity to create large bowls (always Lyon) but also grilled meats such as the very classic mudflap and shallots sauce. The wine list is in tune.
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Members' reviews on LE BOUCHON LYONNAIS
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Pour commencer servir un aperol spritz sans proceco ..... Ce n'est pas un aperol spritz !!!!! Et voir tête du chef ce secoué de droite a gauche genre " pffff ils y connaissent rien " c'est encore plus affligeant !!!!
La recette de ce cocktail ce trouve très simplement sur Google ???? et en aucun cas on y trouve du simple vin blanc !!!!
A côté de ça , la raclette un régale , fromage est très bon , les assiettes très généreuses !!!
Ces critiques sont a prendre de façon constructive !!!
Cordialement