Aux Lyonnais celebrates its 130th anniversary with dishes from starred chefs

Aux Lyonnais is the famous "bouchon lyonnais" that has been delighting us in Paris for 130 years now. To celebrate its anniversary as it should, the mythical warm and friendly restaurant invites 3 rising stars of gastronomy to modify the restaurant's menu.

Thus, in addition to the gourmet dishes of Chatlotte Bringant, which are already pleasing the gastronomes, are added the creations of Julien Allano of the restaurant Le Clair de laPlume, ofAndré Taormina of l'Ambroisie and of Jean-Michel Carette of Aux Terrasses. 3 chefs who are part of the Collectors community presided by Alain Ducasse, who have a taste for hospitality, taste, sharing and travel.

In addition to the famous fish & chips à la lyonnaise, the Gones salad and the brioche sausage burger, there are 3 new dishes to discover each month.

In February, we discover Julien Allano 's starter: winter vegetables marinated in compression with the tastes and colors of Provence. Beets, carrots and celery are combined in a millefeuille marinated in soft grapes with a trio of sauces made from goat cheese, fresh pesto and olive. We like the freshness, the crunch of the vegetables and the mix of flavors.

In March,André Taormina 's sublime cuisine offers us a beautiful variation of rabbit with rosemary juice, accompanied by potato gnocchi. Rib, liver, saddle, all parts are worked and with a sublime reduction, we let ourselves be seduced.

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In April, it's the chef Jean-Michel Carrette 's turn to treat us. For Aux Lyonnais, he came back to his roots and offers us not a dish from the menu of his restaurant but a dish inspired by his father, a chef before him. Thus, he offers us a Mousseline of pike-perch with a heart of chervil, garnished with crayfish and topped with a Nantua sauce, a dish that we are not used to and which marries taste and smoothness.

To complete this meal, we let ourselves be carried away by the beautiful menu of Gérard Margeon, the executive chef sommelier of Ducasse Paris, who proposes a beautiful selection of wines fromthe "Burgundy-Lyonnais-Rhone Valley axis".

The meal ends with a dessert from the menu, such as the excellent chocolate soufflé from the Manufacture Ducasse, accompanied by vanilla ice cream.

In short, this is a great opportunity to (re)discover this friendly and authentic address!

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.