Le Président

69006 LYON 6

14/20
Chef's Restaurant

BOOK

6 PHOTOS

Chef Christophe Marguin

Cooking Cuisine d'auteur | Traditional

Services Pets allowed

Gault&Millau's review

14/20

Chef's Restaurant Avenue de Grande-Bretagne in the 6ᵉ arrondissement, the restaurant "Le Président "is an embassy of French cuisine in Lyon. At the Marguin family, there's been no cheating with the product since 1906. From generation to generation, they cut, seize and cook with precision... under the watchful eye of Christophe Marguin. The young brigade, led by Vincent Leleu, likes to work primarily with fish and meat. Let's face it: if you're a fan of seeds, roots and herbs, don't bother - this is a solid place! For starters, some macaroni stuffed with Bresse poultry liver and heart, or why not this very generous marrow bone au gratin, with a scallop carpaccio, a few chanterelles and a simply exquisite veal jus, which you'll find on a number of dishes. Let's take a closer look at the sauces: they've become the house signature. The crème d'Etrez, of course, with the Miéral Bresse poultry, but also this very good jus court with the heart of black Angus entrecôte, or this poultry jus that takes the very greedy macaroni to the right place. Desserts follow the same line: vanilla rice pudding, Belle Hélène pear with chocolate ice cream, or the warm chocolate mousse. The wine list is very extensive, with a wide choice of white and red wines by the glass. And for groups and seminars, follow Nicole Marguin on a tour of the brand-new lounges at the rear of the restaurant.

MAP

Address 11 Avenue de Grande-Bretagne
69006 Lyon 6

NAVIGATE TO

Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Christophe Marguin Chef

Menu A la carte

Dessert Coque de meringue, crème de marron d’ardèche Sorbet clémentine, salade d’agrume €13 Riz au lait a la vanille de madagascar Caramel au beurre salé et crème fouettée €13

Main course Fricassée de ris d’agneau en persillade Polenta pistache et carvi, courge spaghetti, jus réduit €34 Dos de cabillaud cuit à basse température, moule de bouchot Navet glacé, citronnelle, jus de marinière tranché à l’huile de persil €36

Starter Crevette obsiblue snackée Déclinaison de choux fleur, parmesan, laurier €26 Macaronis farcis au foie et cœur de volaille de bresse Jus de volaille, crème d’etrez, parmesan €26