- Food & Drink
- Design & Culture
- Cars, Jets & Yachts
By Will Grice | September 22 2017
By Rebecca Cameron
Lyon is an alluring city located in the Rhone-Alpes. Home to over 2,000 years of history, it is widely regarded as the gastronomic capital of France. A perfect example of French fine dining, the city is the proud owner of 25 Michelin Stars.
Situated along the Saone River, Burgundy Lounge’s head chef, Axel Ruga, maintains a modern, cozy and relaxed surrounding, allowing guests to savor every moment of his fine dining experience. When you hear ‘Burgundy’ it is easy to think of the historic vineyards responsible for producing some of the world’s most celebrated wines, with Ruga’s wine list including the likes of Domaine Leflaive, Olivier Leflaive, and Ballot-Millot et fils. But, the food, packed to the brim with taste, deserves just as much attention as the extensive wine lists. Simple ingredients, luscious seasoning and high quality cooking is Ruga’s key to the customer’s hearts. Expect dishes such as wild corsica, roasted red mullet and slow cooked mackerel.
It may be more than two decades since Guy Lassausaie was awarded Meilleur Ouvrier de France in 1993, but like any good chef Lassausaie continues to push himself and his cuisine. With 2 Michelin stars, Guy Lassausaie maintains its popularity by revisiting the classics and celebrating traditional French flavors. A stand out dish is the filett of roasted pigeon, buckwheat cake and thighs confit with thyme lemon.
Le Kitchen Café is widely regarded as one of Lyon’s best all day restaurants. Started by Connie Zagora and Laurent Ozan, the pair carefully curate the menu, with meals that change with the seasons and desires of the chef. In the morning you will expect to find homemade granola, with baked goods making an appearance at lunchtime alongside modern European cuisine such as polenta and duck rillette. Whether you visit morning, afternoon or early evening, Le Kitchen Cafe retains its creative and appetizing traits. Just make sure you arrive before the 18:30 close!
Located in the heart of the 6th arrondissement of the Brotteaux district, Le Neuvieme Art sits near the Parc de la Tête d’Or and Part-Dieu train station. Here, the 2-starred Michelin restaurant is not just about the food, but also the experience. With a contemporary feel, Le Neuvieme Art is decorated with fair-tables and light green padded chairs. While each dish is artistically planned out with a minimalist approach, matching the restaurant’s pared-back aesthetic.
After 50 years of Michelin Star recognition, 91-year-old Paul Bocuse continues to produce exceptional dishes and cement his place as one of France’s greatest ever chefs. His iconic restaurant looks like the set of a Wes Anderson movie, with a bright pink art nouveau interior and an even more eye catching exterior. Adorned with emblematic colors and ornaments that are a tip of the hat to the culinary arts, Bocuse’s restaurant is widely regarded as one of the best places to eat in Lyon, and with a menu that stretches five decades it’s easy to see why.
Less than five minutes away from the Rhone River lies the much-loved establishment of the Mere Brazier. Founded in 1921, it was named after the first woman in France to earn 3-Michelin Stars and the first French chef to earn Michelin Stars for both her restaurants on Rue Royal and at another restaurant in the foothills of the Alps at Col de la Luere. Her cooking was legendary in mid-20th Century France, and attracted audiences such as that Charles de Gaulle and Valèry Giscard d’Estaing. The elegant 19th century building maintains its authentic 1930’s decor, boasting parquet flooring and bay windows. Since the restaurant was bought by Mathieu Viannay in 2008, very little has changed inside Mere Brazier. Viannay still cooks many of the dishes on the original menu and has given the interior a light dusting off by adding velvet curtains and knoll tables, with black and white prints of Mere Brazier adorning the wall.
In the heart of Lyon lies Takao Takano, a restaurant best known for its innovative fusion of Japanese and French cuisine. Inside the interior is contemporary, matching head chef Takano’s modern cooking techniques, with a simple black and white color palette throughout the restaurant is finished off with wooden textures throughout. Every dish Takano cooks shows a chef at the top of his game, from the langoustine and smoked egg yolk sauce to the cray fish, morels and wild garlic, each dish is masterfully crafted and pretty delicious to boot.