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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.
Belle expérience !
Le menu végétarien était INCROYABLE, et les vins assortis splendides.
Je recommande vraiment, (juste une note pour ceux qui n'aiment pas le sucré-salé, ce n'est peut-être pas la bonne adresse pour vous), M. Laurent Rigal de l'Alexandrin fait rimer Rigal avec Régal!
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Nous avons profité d'un très agréable voyage savoureux au sein de votre établissement, clôturé par une délicate attention.
Epicupirèrement vôtre & à bientôt !
François L