AOC
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AOC, not complicated to understand what the restaurant at the Halles de Lyon Paul Bocuse is referring to. The wine, of course, since this establishment could also have its place in our section Gourmet Products with wine merchants, but also in wine bars. Smart preferred to focus on the restoration section proposed by Christophie Garnier - both chief and sommelier - installed in this Lyonnais temple of gastronomonie. Please note that the restaurant has a small outdoor terrace, while the room, not very large, is rather contemporary. Apart from cooking, AOC is looking for quality meat, making it a specialty beef speciality of the Aubrac. Beef found in the map in many forms, with Un beef carpaccio, parmesan and chopped potatoes; to follow, a beef tartar, cut with knife, rib, beef rib, and bone bone; but also from aveyronnaise meats, a fish of the day from the neighbour Pupier or a salmon tartar made minute. Calf kidney and dish of the day to vary pleasures. And the question of varied, the wine list with its 150 references - more than 30 wines with glass - allows to open its horizons. In the end, a bistro kitchen that can still improve, especially for desserts. Privatisation possible on request from 15 people, up to 60 people. An AOC that needs to make progress in order to seduce the Smart.
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