La Table de la Villa Florentine

25 Montée Saint Barthélémy, 69005 Lyon, France
14.5/20
 Chef's Restaurant
SHARE SHARE
BOOK
© Justine Nerini
© Justine Nerini
© Justine Nerini
9 PHOTOS
Chef
Henri Carlier
Cooking
French | Gastronomic | Local
Services
Access for people with disabilities | Accommodation | Pets allowed | Private Parking | Valet parking
Style
Elegant | Romantic | With family
Budget (€)
Indicative price per person (excl. drinks)
90 to 160

Gault&Millau's review 2026

Perched on the slopes of Fourvière, above the rooftops of Old Lyon, the Villa Florentine enjoys that rare privilege of homes that history seems to have placed there forever: a former centuries-old convent, it retains something of the Italian Renaissance, somewhere between an aristocratic retreat and a viewpoint overlooking the city. Acquired by Beauvallon in 2025 and then renovated in the spring of 2026 by Joséphine Fossey, the residence now features soothing colors in harmony with the Villa’s new decorative style. From the spacious, largely glass-enclosed room, the view takes in the capital of Gaul, which seems to lie at its feet; light, hushed silence, and elegance combine to create a setting that almost single-handedly justifies the climb up to Fourvière. In the kitchen, the new chef, Henri Carlier—a former student of Arnaud Donckele—relies on carefully selected local producers. The cuisine is organized around three surprise menus and an approach that willingly strays from classic French culinary conventions: traditional sauces are complemented by broths, consommés, “sauces to eat,” condiments, aromatic juices, herbs, and spices, with a genuine penchant for fresh and incisive flavor combinations. The flame-seared mackerel finds remarkable vegetal freshness in the fermented cucumber, while the “mackerel velouté” adds depth and richness. The rainbow trout from Murgat is the highlight of the meal: meaty and pearly at the center, it is served with celery purée, trout roe, brown butter, and a celery-yuzu broth that harmoniously blends acidity, saltiness, and roundness. The Isère poultry from the Cattiers farm is melt-in-your-mouth tender, served with barbecued green beans, fir buds, green Chartreuse, and a verjus sabayon; however, the use of three sauces with the meat feels a bit excessive. The Valrhona “Grand Cru” chocolate, crafted into a combination of biscuit, cream, ice cream, cacao nibs, lemon, and basil, is technically very accomplished, with the lemon providing the necessary zing to this deeply chocolatey composition. Alexandre André recommends a wine cellar full of character and offers a small but thoughtful selection by the glass, featuring several mature vintages.

Map

Map — La Table de la Villa Florentine © OpenMapTiles © OpenStreetMap
Navigate To
Opening hours

OPENING HOURS

  • MON
  • TUE
  • WED
  • THUR
  • FRI
  • SAT
  • SUN
People
  • Henri Carlier
    Henri Carlier Chef
    Henri Carlier Henri Carlier Chef
  • Alexandre André
    Alexandre André Sommelier
    Alexandre André Alexandre André Sommelier
Back to list
Back to top