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Restaurant proposing plates composed of local products.
A native of Auvergne with a passion for cooking, Laurent Rigal works with the finest local produce without excessive artifice. A sincere cuisine in the Lyon spirit passed on to the chef by a certain Paul Bocuse, who convinced him to set up behind the Alexandrin's stoves over 25 years ago. In a contemporary, bright and warm dining room, the dishes feature local produce enhanced with flavours from elsewhere, such as Bresse poultry stuffed with Peruvian coffee. Vegetable trend for a particularly successful vegetal menu. Tentation menu to let yourself be carried away by the chef's spirit, and table d'hôtes in the kitchens to share the pleasure.
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Members' reviews on L’ALEXANDRIN
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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de qualité ...sans oublier une belle présentation .Mon conseil: y aller !
Des amuses bouches aux mignardises,on s'est régalé
Des cuissons précises,des associations réussies,tout est dans le détail.on est ravis
Beaucoup de choix sur la carte et prix correct
Le personnel est souriant ce qui est un plus.