Lyon, France - best bouchons?

lyon
french
france

(Xochitl Gonzalez) #1

We are headed to Nice for a conference but flying into Paris first and then taking the train to Lyon for some indulgent eating! I love tete de veau, andouillette, blood sausage, tripe, and other unseemly bits! I want try as many bouchons as I can fit into our 5 days in Lyon (plus one night cooking in the apartment.)

On my list are;

Leon De Lyon (we arrive on train at 1pm and this place is close to apartment and open until 2:30 so hoping that we can arrive around 2 and still be seated)

Brasserie Georges (we are going to the Opera the first night and it will get out very late and this place is open until 12:30 am)

Bouchon Des Cordeliers

Paul Bocuse Restaurant

Cafe des Federations

A Ma Vigne

Le Garet

Au Petit Bouchon Chez Georges

La Meuniere

What do folks thing of the list? Exclude any?

I haven’t but could if people think it worth it, include instead cafe Sillion and/or La Mere Brazier.

Happy for all suggestions/information! Are places really firm on close time? Does close time mean the time they want place empty or last seating?


#2

The closing time usually means the kitchen closing time, so I guess last order should be half an hour or 45 minutes earlier if you want dessert. But better call to make sure.


#3

From the list, it shows you really like bouchons! It seems fine, but their offer will be very similar, if you like to compare the same plate with the different places, why not.

Maybe @PhilD has some ideas, he has been to Lyon last year.

Café Sillon offers a cooking style a bit different, more modern and creative, I’ll like to give it a try.
La Mère Brazier is highly recommended. It is a fine dining place, so if budget permets, go for it!


(Xochitl Gonzalez) #4

True! Much of the same, though I hope to sample different things at different places - a pigs foot here, some intestine there, etc. All stuff that is hard to get here in the States.

I also read on the site about Takao Takano, so might have to add that to the list, also. Means losing somewhere, though.


#5

I always try to get a good mix of places in France - traditional, modern, new, and fine diners. Its nice to get a feel for a city by doing that. I note you love of “unseemly bits” and my non-scientific study suggests the newer creative chefs will often use these more traditional cuts than some of the more mainstream places.

I think the danger of sticking to Bouchons is that the style of for could be too similar for 5 days. There isa also a risk the bottom choices on your list may not be as good as other options. For example if you went to Paris to eat in Brasseries you would find only 2 or 3 to be (just) worthwhile out of all of them.

My Bouchon experience in Lyon was the pits - but I chose badly and should have recognised the “tourist trap” warning signs. My observation is there are a lot of tourist trap Bouchon’s in town, but I would dearly love to try a few good ones - so please report back and let us know how you went.


(Xochitl Gonzalez) #6

I promise to report back!


(Xochitl Gonzalez) #7

And I read your feedback from your trip, which is why I no longer had Daniel and Denise on my list!


(Xochitl Gonzalez) #8

Sorry, above was meant to be reply to you.