The three red windows of Ludovic Boulgakoff's restaurant, behind which you'll find classic bistronomy of the highest standard, are a joy to pass. The chef has a solid background, having worked at the Domaine de Clairefontaine and the Jamin, before returning to Lyon and the Bistrot du Palais. Here, he offers seasonal cuisine at attractive prices (menus at €28 and €39), including a cassolette of simmered crayfish with Espelette pepper cream, a beautifully braised sturgeon steak, squid ink risotto and sweet spice cream, a duck leg confit with thyme jus, pommes grenailles and oyster mushrooms, and a Valrhona chocolate coulant with salted butter caramel ice cream.
Ludovic Boulgakoff Chef
