Restaurant Christian Têtedoie

Name: Restaurant Christian Têtedoie
Address: 4 Rue Professeur Pierre Marion, Lyon, Auvergne-Rhone-Alpes, 69005, FR
Telephone: +33478294010
Price range: 65€ - 145€
Rating: 15.5

69005 LYON

15.5/20
Remarkable Restaurant

BOOK

8 PHOTOS

Chef: Christian Têtedoie
Cooking: French | Traditional
Style: Elegant | Romantic

Price Indicative price per person (excl. drinks)

65 € to 145 €

Gault&Millau's review

15.5/20

Remarkable Restaurant In the capital of gastronomy (Curnonsky said it best), there's a plethora of restaurants, from the famous bouchons to the most prestigious addresses, not forgetting the bistrots d'auteur and other fashions of the moment. But there's only one who dominates, on the roof of this culinary world: Christian Têtedoie. His name no longer needs to be introduced, so much so that it has become part of everyday language; there are only a few who have the privilege of universal recognition, just like "Monsieur Paul" in Collonges... So, from the Antiquaille district, the MOF chef first offers the most breathtaking view of the city of the Lumières (Auguste and Louis), and on a clear day, of Mont Blanc. Then there's the service we love, hushed and precise, present but not overly so, smiling with sincerity, the kind of service that makes you want to come back again and again. Finally, he offers the kind of lively plates that create the emotion of a rediscovered taste, such as the pike quenelle on a favouilles bisque, or the very bourgeois pan-seared foie gras with a brunoise of blond grapes, fed on the table with a duck jus with grapes, topped with a crisp, snacked chard leaf, with a verjuice gel for a tangy touch. And then, because Lyon is almost the South, stuffed zucchini flowers are in the mix, here with frizzy sparassi mushrooms and gray shrimp, on a gourmet bergamot jus that adds lustre. The Barbary duck, cooked on the trunk and its reduced juice, perhaps sums up the chef's cuisine, the simplicity of a beautiful product that speaks for itself and says it all. Garden gentian, wild oyster mushrooms and blueberries extend this dish of raw flavor. Finally, pastry chef Yann Picard offers us his version of the region's apricots, bergerons. The first thing we admire is the meticulous, surgical cutting of the fruit to create an almost sensual calyx, at the center of which an apricot and lavender honey sorbet curls. A few drops of lavender water, dripped from the stems by a deft butler, complete this moment of grace. As for the cellar, it's that of an aesthete, with 1,500 references patiently sourced from winemaker friends, some very affordable. To dine at Christian Têtedoie's is to understand why this is the capital of gastronomy.