My name has the perfect number of characters.
Feeling of space, calm, light, contemporary art and a view on the city.
Discover a sophisticated cooking with colors, taste, crunch, spirit but no heaviness.
If Lyon is more a city for meat, pork especially, the fish (Fera from lac Leman) was just perfect : fresh and healthy, soft and tasty, crunchy and vibrant so were all the vegetables during the meal. Followed the “Cochon Ibérique Bellota” cooked like an entrecôte and slightly caramelised. If the apple sorbet was delicious I found it harder with the praliné, a risky mix and a treat for your eyes.The Menu Affaire is one you can’t enjoy with them closed.
This meal was in honor of the olive oils and wines from A.O.C Baux de Provence that has only 13 winemakers. Wine with sunshine : solids red and intense whites with buttery bodies : juice with muscles and spices :-).
If you can’t afford the meal, visit the Phosphore wine bar on the ground floor, same beautiful view on the city and dark walls for more intimacy (wine by the glass from 6 euros).
Rue des Farges/Montée du chemin Neuf
Metro (funiculaire) : Les Minimes
I have been to Lyon for one dinner and night. I was driving through, and we stayed in Vence. The dinner was delicious.
There are a lot of stories, so it’s difficult to tell it all in one sentence. Of course each wine maker is trying to make good wine. There are specific ways to make wine according to the region, so what one winemaker does would be different from another. For instance, there is a great difference between someone who harvests with a machine and dumps it all into a tank and someone who hand picks grape by grape. You can’t tell once they are in the bottle. You can’t tell what happened behind the scene to make that bottle of wine. You can’t see the work that people have put in. There are people who can’t tell the difference even if they drink it. But we are more experienced, so when we notice something spectacular, it’s the natural wine. It’s the same with cooking; if you are used to it, you can tell the difference. There is a lot of similarities between cooking and wine. Both are something that are made by hand, aren’t they.
I am surrounded by people who make things. For instance the Boulanger just in front of us – he’s an amazing person. He is also one of the people who have helped me a lot. Bread is part of French culture. In Japan, you only have sandwich bread. I think this is something that is difficult to be understood in Japan. I didn’t know the different cereals, what “complait” meant, how you distinguish a good bread. He taught me a lot.”
— Katsumi Ishidathe, Japanese chef in Lyon, France