LE BOUCHON DES CORDELIERS

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.