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Restaurant proposing plates composed of local products.
A native of Auvergne with a passion for cooking, Laurent Rigal likes to sublimate the finest local produce without too much artifice. A sincere cuisine in the Lyon spirit passed on to the chef by a certain Paul Bocuse, who convinced him to set up behind the Alexandrin's stoves over 25 years ago. In a contemporary dining room that's both bright and warm, the dishes feature local produce enhanced by surprising flavors, such as this pike-perch pavé in herbaceous hazelnut breadcrumbs. Vegetable trend for a particularly successful vegetal menu. Menu Tentation to let yourself be carried away by the chef's inspirations. Table d'hôtes in the kitchens.
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Members' reviews on L’ALEXANDRIN
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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de qualité ...sans oublier une belle présentation .Mon conseil: y aller !
Des amuses bouches aux mignardises,on s'est régalé
Des cuissons précises,des associations réussies,tout est dans le détail.on est ravis
Beaucoup de choix sur la carte et prix correct
Le personnel est souriant ce qui est un plus.