La Maison du Parc

This 19C château, which houses the Institut Lyfe (the international hotel management school formerly known as the Institut Paul Bocuse), serves the first-class cuisine of Florian Pansin, who is supported by a large team both in the kitchen and front of house. You will appreciate the finesse, precise presentation and well-balanced flavours: scallops with walnut, beurre monté with Rancio wine; beef tenderloin with Kampot pepper flambéed in rum, pommes soufflés... The cuissons are spot on, and there are flashes of creativity. Put simply, tasty seasonal cuisine at its best!

Surrounded by parkland, this handsome 1920s property was inspired by the Italian Renaissance, hence the frieze under the eaves depicting mythological scenes, marble and mosaics. The elegant colonnaded dining room, meanwhile, is more contemporary in spirit with embedded lighting, comfy armchairs and refined tableware. Two brothers manage this family business: chef Sylvain Roux, whose heartwarming dishes showcase top-drawer ingredients: crab, ponzu gelée and sea urchin cream, and enthusiastic sommelier Frédéric Roux. The latter can be relied upon for insightful wine tips that never fail to deliv

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 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

Au 14 Février stands on rue du Bœuf, among the Renaissance mansions, cobbled streets and arcaded galleries in the heart of historical Lyon. A wonderful location in which to sample the surprise menu of chef Tsuyoshi Arai, whose talent and imagination are no longer up for discussion. Born in Kyoto, he belongs to the large family of Japanese chefs who have fallen for France's culinary heritage. He elevates exceptionally fresh ingredients (Miéral poultry, Wagyu beef) by playing on textures, bitterness and acidity: peas, broad beans and snow peas with tamarind, crab and caviar; beetroot tarte tatin

After a prodigious makeover, Les Loges, located in a magnificent Renaissance edifice, has reopened in the heart of historic Lyon. The romantic vibe, depicted by a Florentine courtyard flanked by galleries, columns and spiral staircases and protected by a steel and glass roof, mingles a respect for heritage with subtle modern details. Ever faithful, Anthony Bonnet continues to enhance regional produce, in which veggies play a central role, courtesy of delicate craftsmanship. From the starter to the dessert, each dish is crisp and vibrant, enhanced by grassy, peppery or piquant notes. The tablew