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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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