LA MORILLE
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It is said that morels (morilles in French), a mushroom among the most appreciated by amateurs, are known to sprout where they are not expected. Curious gourmets can find La Morille in this corner of the Old Lyon. Probably not the most "visited" corner by the "surveyors" of rue Saint-Jean (normal, given that rue Mourguet is not far from the cable funicular and the metro D exit, towards Saint George), but so much quiet and so beautiful. Morille is set up in an attractive and imposing restaurant, because it has the good taste to be widely open on the street through a large bay windows. You cannot miss the huge pendant chandelier on the ceiling from the entrance that is like another opening to beauty and art, which you can find in chef Jean-Noël Crouzet's cuisine. Harmonies that are always daring to produce a really creative cuisine prepared with excellent seasonal produces. Not to mention the absolutely remarkable and artistic dishes presentation. On the seasonal menu: a snails ravioli in yellow wine, a mushroom fricassee and candied or salmon gravlax to vary the pleasures. Next, a veal cutlet with marrow bone sauce and shallots or calf sweetbread with morels. A superb guitar-shaped dessert, but also a creme brulee with absinthe. The wine list is up to the quality of meal and attentive service. A Morille full of flavours which break the traditional rules to better recreate them.
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