Aux Lyonnais is the famous bouchon lyonnais that has been delighting us in Paris for 130 years. To celebrate this anniversary as it should be, the legendary, warm and friendly restaurant invites 3 rising stars of the French gastronomy to change the restaurant’s menu.
So, in addition to Charlotte Bringant’s tasty dishes already delighting gastronomes are added creations by Julien Allano from Le Clair de la Plume, by André Taormina from l'Ambroisie and by Jean-Michel Carette from Aux Terrasses. The 3 chefs – who are part of les Collectionneurs community chaired by Alain Ducasse – like hospitality, taste, sharing and travel.
In addition to the famous fish & chips à la lyonnaise, the Gones salad and the burger with brioche dry sausage, are added 3 dishes to discover as months go by.
In February, discover Julien Allano’s starter: marinated and pressed winter vegetables that are Provence-inspired flavored and colored. Beetroots, carrots and celery are paired as a mille-feuille marinated with grape and three sauces based on goat’s cheese, fresh pistou and olive. We love how fresh, how crunchy the vegetables are and the mix of flavors.
In March, enjoy André Taormina’s sublime cuisine, offering us a beautiful dish based on young rabbit with rosemary juice served with gnocchi. Rib, liver, saddle, every part is worked with a superb reduction, let’s go for it.
In April, it’s Jean-Michel Carrette’s turn to treat us. For Aux Lyonnais, he rebounds with the source and offers not a dish from his own restaurant, but a dish inspired by his dad, a chef before him. So, you’ll have a zander mousseline, runny chervil core filled with crawfishes and covered in nantua sauce, a dish we’re not used to but that mixes taste and creaminess.
To perfect this meal, we go for the beautiful list by Ducasse Paris executive sommelier chef Gérard Margeon providing a wonderful selection sticking to the “Bourgogne-Lyonnais-Vallée du Rhone section”.
We wrap the meal up with a dessert like the excellent Manufacture Ducasse chocolate soufflé served with vanilla ice cream.
In other words, here’s a wonderful occasion to (re)discover this convivial and authentic address!
Dates and Opening Time
From 1 February 2020 to 14 March 2020
32 Rue Saint-Marc
75002 Paris 2
M° Richelieu Drouot
entrée+plat ou plat+dessert: 24-29 €
entrée+pla+dessert: 35 €
Ouvert du mardi au vendredi au déjeuner de 12h à 14h et du mardi au samedi au dîner de 19h30 à 22h00