The best French cuisine restaurants Lyon 6th 69006

Since you are reading this article, you will not have the pleasure to discover this address unexpectedly. It is a summer midsummer that we first discovered a small terrace in this discreet street near the Brotteaux, before being seduced by the slate of the day realized by an inspired cook. Marion behind its furnaces offers us a short card - always a sign of freshness - made of good products (whole fish, beef coast…). There are some apparent stones in a not very large room and a lovely service to offer us a list of wines that reserve beautiful surprises. Heartbeat for the slate of the day. 

When two Lyonnais take us on a culinary trip to the other end of the world, in a dream setting on the edge of a Caribbean beach, immediate boarding at Door N ° 133. Not to be mistaken at the corner of Ney street and Bugeaud street with this new sweet destination with flavours of the world's cuisines, especially those of the ocean. Created by the lovely Carole and Albert, the N ° 133 invites us to take a seat on the terrace or in a warm room. A few steps from the Share-Dieu, the N ° 133 ensures calm and change in order to recharge the time of a meal that transports us to other horizons. Homemade kitchen composed of products from our land - regional products are privileged - but always with a touch of exoticism. It punch for good start, we will see the agricultural rums and the rums arranged to the fruits of Martinique at the end of the meal to prolong the happiness of being at N ° 133. On the map, a homemade salad for wakamé algae, gambas, pickled swordfish, lemon, and passion dressing or a beef tartar with Thai knife to Parmesan shavings, candied tomato emulsion. Paved with Japanese mustard emulsion cuit, sesame and quinoa façon or beef fillet in tournedos fragrance, sweet potatoes in French fries. Producer wines as well selected. Tarte Tarte mango and its ice ball or stick to emulsion rum passion. 133, a number to book to travel to new flavours. 

From the station of Brotteaux and its amazing decor, we look towards Dombes and Bresse. A brasserie with a refined buffet station's setting with a small advertising train going around the room and many "attractions" which make this place a truly "different" one. One of the breweries at the cardinal points on behalf of Paul Bocuse and one of the most convivial. Chef Cyril Marlard prepares great classic with a Caesar salad of the East, a Bömlo salmon marinated in Scandinavian way, a very delicious homemade foie gras cooked in earthenware or the Lyon-style pan-fried thinly sliced veal liver, veal liver in Lyon's way, the Bresse chicken roasted on a pit, without missing the very traditional rum baba. A serious address as all the Bocuse brasseries.

This summer, there are always buoys on the terrace. However, there is no risk of drowning. The Rhône is not far, but come on! Chez les Garçons is the relaxed class. It is the sweet way in which you are asked your first name when booking -because you should book not to fall into the water - and in which you are welcomed in a simple way, as a friend who comes to eat at home.  Chez les Garçons is a bouchon even down to its decoration, with an incredible number of heteroclite objects that perfectly blends together. Good taste, it's everywhere. The small summer terrace is a boon, but the dining room is a refuge where everyone finds their way. You feel comfortable. Bruno and Patrick are lovely people who pamper you before, during and after the service, always with a kind word. On the menu, as in true bouchons, you won't find necessarily Lyon specialties but fresh ingredients and the daily specials are really Lyon ... in tune with the times. It is thus difficult to tell you what you will eat, according to the inspiration of the market and the season, but Futé enjoyed an Oriental Pie served with a mint sauce, semolina and salad. A treat. The lemon pie, homemade of course, at the time of dessert, was excellent. Impressive with simplicity and kindness.

"The earth is blue like an orange/Never a mistake the words does not lie." (Paul Eluard, L'Amour la poésie) At Le Poivron Bleu, it is the cuisine that does not lie. As for the name, it also refers to art, since it is inspired by the title of the second album, Les Poivrons bleus, of a lead composer. A native of Marseille,the chef is an authentic cuisine passionate. Being at Thomas and the equally famour Tartuffo, trained for the organic pastry by the awesome Frédéric Dujarrier, Julien Panzani welcomes us in the refined setting of Poivron Bleu to present us a sincere, authentic cuisine, an instinctive and loyal cuisine. A 100% homemade cuisine really prepared with fresh quality products from local producers and craftsmen clearly stated. The eggs are organic, the meats come from France, the fruit juices from Thurins, the cheeses from Jean-Charles Roux and the wines from small producers working in organic and sustainable agriculture are chosen with Stéphane Péroz, Cave des Charpennes. In short, excellent ingredients to implement all the fantasies of a chef who likes to change the recipes to present us a revisited grand-mother's cuisine, offering a simple, seasonal menu, totally delicious, like a duckling fillet of Dombes, red wine and cherry sauce, crusty polenta and arugula, farm pork shoulder from Ain with verbena lemon and or pan-fried whiting fillet and its smashed potato. The ice-creams are homemade. Adorable reception and service. A new Futé address which already keeps all its promises.