En Mets Fais ce Qu'il te Plaît

A Japanese chef revisits French traditional dishes and brings out flavors and combinations that reflect both great culinary cultures, showing craftsmanship and respect for quality ingredients. For starters I had the chef's version of a lyonnaise salad with arugula, quail eggs, Parmesan and an amazing bacon. But the menu depends on what the chef finds in the market, and the care he takes in selecting the ingredients comes through in every dish. So each time, a different choice will be offered, counting on great quality in the dishes and in the wine list, which also changes according to what the Chef finds. We tried a Pinot Gris from Alsace, with the exact combination of wood, bee wax, and smoked aromas. The selection of cheeses was delicious, with a very good glass of côte rotie. Not fancy at all. Big windows, small place, with an entrance that can even make you wonder if the restaurant is open. The lady in charge of service might appear less than friendly but knows what she's talking about. Reading the chef's self description on the restaurant's web page, gives the exact idea of the place: rebel, iconoclast, Japanese technique and know-how serving French culinary tradition. This place makes me regret not living in Lyon: no nonsense, honest cuisine.

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I made my mind open as recommended: so I ignored the amoncellements of empty, dusty and dirty bottles that serve as a deco? of the infamous antichambre that serves as a bric a brac less held than that of Emmaus before the tiny dirty restaurant and I waited for dinner. That's what we did most of the way: wait! 3h15 to serve a imposed menu (degustation 48 euros on Friday and Saturday evening, is that or nothing bar, but we are warned at the resa) 45mn to have the entrance...certs the plates are worked but nothing exceptional either, the wine served cold? "it is normal c is a natural wine" the vegetarian menu at the same price as the classic, it makes the leek at the price of foie gras or turbot! short run for better and cheaper, for example in front, and in a setting that looks like a restaurant, not a dumpster

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It's very open despite the weak light! It's a Christmas tree in the entrance in January it's a well-known card like my school copies here for the capharnaüm for the rest: it's a real cook, a real kitchen a real cellar. The entrance was perfect, it's the kind of dish I could eat all winter! a pot with vegetable fire with a beard and truffled broth. flat photo cf with 30€ more the same: calf rhyme with a Alba truffle and celery mousseline. dear undeniably but I have feasted and very (too) copyy. it could have been better worth an addition of 15/20 € and put less because I couldn't take dessert that was succulent! short very copyy (I saw the pork side . huge )bref very good, but not given. It's an address to check in his notebook.

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The restaurant doesn't pay a mine. the races of the day are laid at the entrance, everything is a joyful bazaar. A flat inlet formula serves 25€, and it is widely worth it! Exceptional flavors, fresh products, it is really an incredible address!

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one of the best lyon tables in high quality refined cuisine, daily creation of a great chef

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