Jour de Marché

69006 LYON

12/20
Gourmet Restaurant

4 PHOTOS

Chef Anthony Keravec

Cooking French | Traditional

Services Pets allowed | Terrace

Price Indicative price per person (excl. drinks)

33€ à 70€

Gault&Millau's review

12/20

Gourmet Restaurant The ideas are good, the intentions commendable, and little by little, the couple find their feet and mature. In this modern, balanced setting, neither cold nor particularly warm, Caroline and Anthony devote themselves to their customers' well-being, with sincerity and energy. The appetizers set the tone and color, and the poêlée of chanterelle mushrooms and pigs' trotters, 64* perfect egg, Colonnata bacon, forest emulsion, brioche toast with coffee chutney, shows real work, both in research and technique, and the chef pulls off a frighteningly long and complicated title to his advantage: "Bento de duo de cochon basque Duroc de Batallé, fondant de poitrine et pluma en basse température, laquage marjolaine citron noir, crémeux de fêta AOP, espuma et fenouil rôti, jus de tête de langoustine citronné": in the end, all this little world makes more or less sense and harmony, despite the somewhat assembled presentation. An equally elaborate - and somewhat less masterful - dessert: whisky barley and dark chocolate, all three available in several textures, including tuile and mousse, under a smoked cloche. A fairly conventional cellar with a small selection by the glass.

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