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Located between the quays of the Rhône and the parking of the Cordeliers (very convenient), the rue Claudia has not always had a good reputation greedy. But things have changed (as Céline Dion would say) with the opening of Bouchon des Cordeliers last year. An umpteenth "bouchon"… Not quite, since the chef is not a stranger of the lyonnais gourmands. Cédric Garin, has already been in the kitchen of Victoria Hall for years, is proud to take on his lyon origins by delivering his version of the contemporary bouchon. Pleasant terrace in a street finally not very busy, red walls and exposed stones, well-laid red and white checkered tablecloths and towels, beautiful tableware... Le Bouchon des Cordeliers plays the contemporary elegance card while perpetuating the best of Lyon culinary tradition. The chef works with local products and, of course, everything is homemade, except the charcuterie coming from the excellent Maison Sibilia at the Halles Paul Bocuse and the cheeses from Mons, always at Halles de Lyon. On the menu, local must-eats: poultry liver cake, sauce financière, or salad Lyonnaise (pork belly, soft-boiled egg, country bread croutons), to continue with a tablier de sapeur, tartare sauce, paillasson lyonnais, an authentic andouillette drawn with string from the Bobosse house, mustard sauce or a Lyon pike quenelle, Nantua sauce. Homemade cervelle de canut and delicious praline tart. To try something new, an excellent gravelax salmon, chive cream, a succulent farm pork chop served with a Provençal tian or a roasted Arctic char fillet, to end on a sweet note with a lemon pie, Italian meringue. A beautiful bouchon.
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Members' reviews on LE BOUCHON DES CORDELIERS
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Un très bon accueil sans avoir réservé accompagné de bon conseil pour le choix des plats.
Vous trouverez dans cette établissement une cuisine goûteuse et raffinée.
Je vous conseille pour finir votre repas, de commander le babas au Rhum entièrement fait maison et non industrielle comme dans 98% des restaurants .
Ici ( tout est fait maison) de A à Z.
Daniel ????
Incorrect listed business hours for lunch on Google. 12-1:15pm rather than 12-3pm. Hustled and arrived at 1:30, thinking I had plenty of time for lunch. But no. Already closed, and directed to Bouchon Bât-d'Argent (which was also already closed for seating).
Confirmed dinner hours with the waiter, and was told I wouldn't need a reservation (was a Tuesday). Hustled and arrived at 8pm for dinner later that day, and ta daaaaa! No tables available. "Do you have a reservation?" The waiter I talked to at lunchtime hid in the back in embarrassment. "I'm sorry, we can't seat you. Nothing is available for dinner." (Even though there were some tables freeing up in only 15 minutes!) Initially, told no tables available. And then, after some groveling by me, directed to a miserable table next to the door to the restaurant (a door that doesn't naturally close!). Would've been perfectly fine, and so much better to say "if you can wait 15 minutes, we can seat you at a table that will free up soon." Several tables freed up in 15-20 minutes, by the time my main had arrived. Even Parisian restos happily do this! Can't imagine any French FOH being unable to manage such simple logistics! Never even occurred to the staff here for whatever reason. Geeez. None of this would matter if the food was great...
But, no. 31 EUR for the standard Lyon prix fixe. Ordered the pig trotters and snails tatin for the app, and the ubiquitous quenelle for the main. Have eaten aspics in Frankfurt beer halls with more nuance than the tatin. No acid on the plate to cut through the fat. Monotone would be the word to describe the flavor. Which is the same word to describe the quenelle. The "lobster" bisque had zero hint of lobster or any shellfish to it - and it was thickened to the point of being a paste. The quenelle was one big lumpy, flavorless fish ball. Butter was the only note. I love butter, but please, some more herbs? Maybe some textural contrast? Nope. The dessert was the best part of the meal. Dessert should never be the best part of a meal.
Slow, inattentive service - as courses were finished, plates left uncleared for minutes. Also, if you have an open kitchen that guests can look into, best if your cooks can behave themselves... Cook handling the appetizers kept mouthing leaves of salad as he assembled throughout service. The 4-5 leaves of salad on my app plate were pretty much halved by this guy. Don't eat from guests' plates. That's basic, no? Wow… The pastry cook was on her game, though. Only professional in the place.
A thoroughly disappointing meal. Lyon is a beautiful city to walk around and explore. Fun for a day or two. The food here, however, is not for me.
And also, horrible Google reviewers for this spot! Anyone who thinks the fish options in *any* restaurant in Lyon is amazing - *amazes* me!! Like do you live in Kansas City?? Or some other landlocked hinterland hole that only has Gorton’s fish sticks for seafood?! Seriously, serves me right for believing such reviewers.
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On m’a trouvé une table avec vue sur les cuisines je ne pouvais demander plus.
Toute l’équipe a été trop pro du début jusqu’à la fin.
Je recommande fortement et pour mes déplacements à Lyon je sais où j’irai.
Un grand bravo a l’équipe des serveur tous cela fait chaud au cœur de tomber sur un restaurant comme celui ci
Bravo a la cuisine également une tarte au citron comme j’ai jamais mangé.
À très vite.