GIRAUDET - LYON BELLECOUR
From durum semolina, eggs, fresh butter and pike… With good local products, the forest forest was born in 1880. It was in 1910 that Henri Giraudet took over this recipe to decline it on new flavours, truffles, crayfish… making a refined place one of the gastronomic emblems in Lyon. For the last four generations, the Maison Giraudet is perpetuating its inimitable know-how, making the best possible quenelles in the rules of art and the sauces to accompany them. In the "soup and quenelles bar" you can enjoy some quenelles, but also delicious - even surprising - homemade soups.
Did you know? This review was written by our professional authors.
Members' reviews on GIRAUDET - LYON BELLECOUR
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Ils ont font de toutes les sortes :
Des traditionnelles natures ou aux brochets à des plus originales comme au piment d’Espelette ou à l'encre de sèche.
Dans son panier il faut penser à mettre de la sauce : aux écrevisse, Nantua...
Les soupes sont bonnes aussi.
Bref pleins de bonnes choses bien Lyonnaise... MAis attention à la note quand même car ca monte assez vite :