Paris Trip Overview
Enjoy a dining experience at Aux Lyonnais, a traditional bistro. In the heart of the Grands Boulevards area, succumb to the authentic charm of a traditional Lyonnais bistro or “bouchon”. Created in 1890, this restaurant full of history was taken over by Alain Ducasse in 2002 and offers with talent and creativity a modern Lyonnaise cuisine. In just a few decades, this Parisian bistro has become one of the emblematic places of Paris. The chef succeeds in reinterpreting the cuisine from Lyon by adding a contemporary twist to it. The cuisine becomes lighter, more accessible and full of flavors, in a festive, convivial and traditional atmosphere typical of the “bouchons”.
Additional Info
Duration: 2 hours
Starts: Paris, France
Trip Category: Food, Wine & Nightlife >> Dining Experiences
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Enjoy a dining experience at Aux Lyonnais, a traditional bistro. In the heart of the Grands Boulevards area, succumb to the authentic charm of a traditional Lyonnais bistro or “bouchon”. Created in 1890, this restaurant full of history was taken over by Alain Ducasse in 2002 and offers with talent and creativity a modern Lyonnaise cuisine. In just a few decades, this Parisian bistro has become one of the emblematic places of Paris. The chef succeeds in reinterpreting the cuisine from Lyon by adding a contemporary twist to it. The cuisine becomes lighter, more accessible and full of flavors, in a festive, convivial and traditional atmosphere typical of the “bouchons”.
First created in 1890, this restaurant has kept its red wood façade and its bistro sign “Maison Lyonnaise”. It cultivates the atmosphere of the traditional Lyonnais bistros or “bouchons”.
Try regional produces lovingly prepared by those legendary “Mothers” and by top chefs and other Epicureans. Now, in turn, “Aux Lyonnais” bistro pays tribute to this regional cuisine. The flavors must state themselves distinctly both to the palate and on the plate”, explains the chef, Xavier Boireau, who is directing the kitchen. Part of this update are the “Coddled eggs”, the “Lyonnaise chef pot”, our “Famous quenelles, Nantua sauce” (according to Lucien Tendret’s recipe from 1892), the “Calf’s liver with parsley and garlic, tender potatoes” or the “Tart and floating island with pink praline”.
Sample Menu
• Starter
• Main course
• Dessert
