Danton

69003 LYON

12.5/20
Gourmet Restaurant

Cooking French | Local | Traditional

Services Disabled access

Price Indicative price per person (excl. drinks)

36€ à 65€

Gault&Millau's review

12.5/20

Gourmet Restaurant In the 3ᵉ arrondissement, Danton is a neighborhood restaurant that livens up the street nicely. The room is in shades of beige, and ochre, and welcomes locals with a smile and sympathy. Benjamin Besse is well acquainted with the habits of the Lyonnais, and in particular with what makes them happy: an easy-to-read, uncomplicated menu, and good bottles to drink. The chef has learned to cook in the footsteps of Pierre Orsi, and his dishes are meticulously prepared, with honest and sincere tastes. The small menus and à la carte menu offer a choice of dishes at affordable prices. Lovely langoustine tails just seared, a pan-fried Lozère cep with fresh herbs. In the main courses, we can't pass up this Aveyron lamb shoulder confit, with oregano jus. Langoustines appear a second time, but in a format that needs rethinking. An artichoke barigoule is all about vegetables, not just an emulsified jus. As for desserts, we're a little behind the curve, with some good proposals that lack a bit of scope. A duo of cooked and raw nectarines, with a saffron crème montée, or this red fruit and milk chocolate entremets just do the job. So, as Georges Danton said in a speech to the assembly, "De l'audace, encore de l'audace, toujours de l'audace!"