Brutal

69002 LYON
12/20
 Gourmet Restaurant
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2 PHOTOS
Chef
Alban Joriot
Cooking
Modern | Signature cuisine
Style
With family | With friends
Price Indicative price per person (excl. drinks)
25 € to 70 €

Gault&Millau's review

12/20
Gourmet Restaurant The address has seen many names, but it seems to have found some stability, with a good chef, Alban Joriot, who has worked at Têtedoie and Roure. The menu is deliberately shortened, with an emphasis on fresh produce and short circuits. The menu is deliberately shortened, with a focus on fresh produce and short supply chains. The menu is brutal in a hurry, but above all it's based on good know-how and dishes that please: chicken leg with parsnips and thyme, butternut ravioli with feta and merguez spices, grilled veal breast with mutton feet and soya, in a very attractive lunch menu at €28, with a well-thought-out dessert of black lemon, zaatar and meringue. The same spirit prevails in the evening, with more noble products (scallops, pigeon...) in a three-course menu at €45, adaptable to four or five courses.
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Address 3 Rue des Remparts d'Ainay
69002 Lyon
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    Alban Joriot Chef
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