L'INDEPENDANCE

In the rapidly changing Gerland neighbourhood in the 7th arrondissement, this restaurant takes you on a culinary journey. At the helm is a close-knit couple: Jennifer Palopoli on the restaurant floor and Ashwin Vijaykumar, who was born in India and trained in French pastry-making and cuisine in New Zealand. In a former neighbourhood bistro that has been turned into a bright and contemporary space, the chef creates dishes with exotic accents, drawing on spices from India and Asia, Africa, the Middle East and the Americas. We were particularly taken with the grey prawn toast with fine herbs, wit

Chef Gaëtan Gentil's new restaurant in the Confluence neighbourhood is housed in a building that is eco-responsible from floor to ceiling, and that includes the French oak tables. From the open kitchen in the middle of the space, he creates his seasonal cuisine that highlights the produce of the Rhône Valley terroir, using herbs and wild plants to great effect. This creative, instinctive yet carefully thought-out cooking is based on the elevation of ingredients, which are subject to numerous variations and enhanced by sauces packed with flavour. All his chosen suppliers share the same commitme

A wind of audacity has swept through Maxime Laurenson’s restaurant. Precise, legible dishes reveal each ingredient simply, with a firm focus on vegetables and a steadfast commitment to locally sourced produce. The single set menu (no choice) features a dozen or so courses, each of which stars the best of a region that spans Auvergne to the Alps. The interior is clearly inspired by nature (stone, wood, colour, plants) and the vibe is friendly. A down-to-earth establishment that is a favourite with Lyon’s foodies.

In the student area of two of the city's universities (Lumière and Jean Moulin), Le Kitchen is thriving. The interior is a delightful marriage of Art Deco and Scandinavian elements – one of the owners was born in Stockholm. Her pastry chef partner stocks the pastry display case with mouth-watering treats (to eat in or take away). Note that they open for breakfast and afternoon tea, but not for dinner. The dishes are delicate and indulgent, made with organic produce from the region, especially when it comes to vegetables.

A pair of chefs (both called Alexis, one savoury and one pastry chef) runs this buzzy bolthole with bare stone and tiled walls on Place du Prado. The cheerful duo jointly rolls out market-fresh cuisine in the zeitgeist. An example: the pâté en croûte is enveloped in a crispy golden pastry, courtesy of the pastry chef, while the tasty, well-seasoned stuffing is the work of the chef. The lunch set menu, devised for people on the go, changes weekly; the à la carte evening lineup is more ambitious and also keeps pace with the seasons and market availability. A treat from the first to the last bite

Start with sciatt, crunchy cheese fritters typical of Valtellina, Lombardy, followed by traditional Piedmontese vitello tonnato, finishing with a migliaccio, a creamy cake from Naples made with semolina and ricotta and perfumed with citrus fruits. The duo who runs this authentic trattoria embarks diners on a whirlwind gourmet tour of Italy. Everything is fresh and made from scratch - even the coffee comes from a local artisan roaster. Delicious food without killer prices.

In the wake of his mentor Paul Bocuse, Christian Têtedoie has built a small gourmet empire. Perched on Fourvière hill overlooking the city, the Têtedoie is a gourmet showcase. A champion of Gallic culinary traditions, this fan of contemporary art is committed to finetuning and even modernising this heritage. Bites of snails, foie gras and pistachio; “portfolio” of red mullet, carrots and game sauce; mallard duck, grilled chestnuts and Jack Be Little pumpkins: his dishes sometimes read like an abstract art exhibition. It’s impossible not to mention his signature dish: lobster casserole with a c