Go there and contact
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.
Did you know? This review was written by our professional authors.
Members' reviews on L’ALEXANDRIN
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Find unique Stay Offers with our Partners
Le chef est très sympathique et appliqué. Je recommande vivement cette expérience ????????