Bouchon Restaurant Dining Experience at Aux Lyonnais by Alain Ducasse
Try regional produces lovingly prepared by those legendary "Mothers" and by top chefs and other Epicureans. Now, in turn, "Aux Lyonnais" bistro pays tribute to this regional cuisine. "Without challenging the traditional taste combinations, we wanted to update the regional Lyonnaise cuisine so that more people discover and enjoy it. The flavors must state themselves distinctly both to the palate and on the plate", explains the chef, Xavier Boireau, who is directing the kitchen.
Part of this update are the “Coddled eggs”, the “Lyonnaise chef pot”, our “Famous quenelles, Nantua sauce” (according to Lucien Tendret’s recipe from 1892), the “Calf’s liver with parsley and garlic, tender potatoes” or the “Tart and floating island with pink praline”.
Gérard Margeon, chef sommelier for Alain Ducasse restaurants, and Elisa Combrouze, sommelier at "Aux Lyonnais", have expanded upon the contents of the bistro's cellar. They also regularly shop around, from Lyon to Dijon, through Bugey, the north of the Rhône Valley and, for those resolute, a short detour through Bordeaux. A way to maintain and renew the "Lyonnais wine list", rich with over than a hundred references. They all come from very famous and acclaimed French vineyards (ex: M. Lafarge, S. Aladame, R. Jobart Thénard, Ph. Faury, G. Robin ...) or others still to discover (Château Signac, A.S. Debavelaere, Vallet). An excellent example is Cerdon; a very rare effervescent rosé wine, produced using an ancestral method, or the Corton Grand Cru or the Côte-Rôtie, which are served by the glass or in a crystal carafe. There are also some more playful wines, such as the Coteaux du Lyonnais, Côte-Roannaise, or some local wines...
- 1 glass of Bugey Cerdon
- 3 course-menu
- 2 glasses of wine
- 1/2 bottle of water
- 1 coffee or 1 tea & Sweets
- 1 sweets bag on departure
- 1 glass of Champagne Selection Alain Ducasse
- 4 course-menu
- 1/2 bottle of wine
- The extras will be charged on site
- Confirmation will be received within 48 hours of booking, subject to availability
- Wheelchair accessible
I came expecting a great dinner and something more. Maybe someone who would introduce each course since this restaurant is owned by a Michelin star chef. I remember the entreeescargot and pork belly and the dessert souffle. Both were delicious! The main was a fish dish...unremarkable. I was disappointed.