L'Institut Restaurant

Rating: 12
Author: Gault&Millau

69002 LYON

12/20
Gourmet Restaurant

4 PHOTOS

Chef: Cyril Bosviel
Cooking: Traditional
Services: Access for people with disabilities
Style: Bistro/Brasserie

Gault&Millau's review 2026

The Institut's students show that they're in good school with these dishes, worked on and checked by their teachers. This isn't just a training canteen, but a real restaurant, with all its well-observed codes, under real conditions. And the dishes, a little cumulative, look great: roasted gambas cocos de Paimpol shellfish and green curry, hazelnut and citrus-crusted scallops puréed with tuberous chervil, pak choï and passion fruit gel, grilled lamb shoulder confit puréed with sweet potato and tonka, panisse frite with cumin, endive with orange and bergamot lamb jus. Paris-Brest or blackberry pavlova for dessert, all-region cellar.