GIRAUDET - LYON BELLECOUR
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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.
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