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If you are told that this outstanding place is among the most beautiful in Lyon, is it enough for you to push the door of Pléthore et Balthazar. The decor of this restaurant where fine wine and good food combination is a model of its kind, a real success which continues to arouse interest. From the terrace lounge set in one of the rare quiet corners of the very busy rue Mercière, to the room which succeeds the bet to be both very graphic and very warm. An amazing design for a place where you quickly feels at ease - thanks to the reception and service of an impeccable staff - despite an elegance and a standing displayed. A place where Fabien Chalard and Vincent Galy have given a soul around their common passions: wine, cuisine and conviviality. In this cocoon on which the weather only has a little influence, we stick to the good things of the restaurant through a menu that offers us beautiful tasting experiences in all occasion and in any season thanks to the outstanding quality of the products. Exceptional meat menu for carnivores, including a must-eat Gastro-Burger or a rack of lamb from Ferme de Clavisy, not to mention the unilateral cooked salmon steak. Excellent desserts and wine list that is near perfection with no less than 450 references immediately available and 3,000 bottles in store! Tapas, charcuterie plates, MOF Bernard Mure Ravaud cheeses, so many good reasons to extend our meals at this recommended address.
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Members' reviews on PLÉTHORE ET BALTHAZAR
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Honnêtement je suis un peu triste et déçu ????...
Peut-être est ce dû aux changements de gouvernance à venir.......
Pas beaucoup de variété sur la carte des vins, les premiers prix sont à 40€, pour des vins qui en valent moins dans d’autres restaurant (le droit de bouchon ne valant pas 32€).
Fidèle à la rue touristique qu’est Mercière, le cadre est sympa mais pour bien manger dans la ville de la gastronomie, mieux vaut aller ailleurs.
Note au chef: bravo !
Par contre, le riz en accompagnement est légèrement surcuit. Personnellement, j’aurai préféré avoir un riz à sushis juste vinaigré, un riz noir de Camargue ou un riz gluant.
Servi en l’état, on ne retrouve pas le lien du riz avec le tataki. ça pourrait être le soja ou la pistache par exemple ????