Plato

Rating: 10
Author: Gault&Millau

69004 LYON

Selected

10 PHOTOS

Chef: Frederic Therriaud
Services: Access for people with disabilities | Children's Menu | Cooking lessons | Pets allowed | Terrace

Budget (€)

Indicative price per person (excl. drinks)

17 to 38

Gault&Millau's review 2026

It's a story that began thirty years ago and has been continued by Frédéric Therriaud since 2013, focused on the expression of Lyonnais bistronomy. Having worked at Têtedoie and Gourmet de Sèze, the chef has the right touch, and demonstrates year after year his intuition. We'll gather around a marrow bone au gratin with Italian truffles, a fine quenelle of scallops with lobster coulis, a true Rossini-style filet of Aubrac with truffle jus, a regressive gratin of penne with black summer truffles and Parmesan, a vanilla rice pudding with pink pralines and almond caramel. Card menu €43.