The best French cuisine restaurants Rhônes-Alpes

At the heart of the Parc Park, "the Table of Lodges" is open to all. The frame is authentic, we see windows the forest and the cross-country ski runs. A pleasant kitchen concocted by Chef Jean-Christophe Célibert. A map, a Beaufort pie and its salad bouquet, home bowl, flat flat grated flat with Abundance cheese, Loin mudflap and shallot sauce. To finish this meal a faisselle to the bilberries. A great and warm service.

Do we need to do a whole story? Don't exaggerate, but in this neighborhood that goes from Jacobins to Mercière Street via the Saône Docks (it's going to be lost?), the good tables are as rare as the real bouchons in the Old Lyon (you follow us?). Just what you need to do away from the intense pedestrian traffic and the night agitation of Mercière Street, All of a history séduit first with its small quiet terrace in a narrow street and a very large room that is inspired by nature to immerse us in a lovely setting. The staff were friendly and helpful. What is so attractive is the very small map - three entrances, four dishes and homemade desserts - from a restaurant where everything is made home with quality seasonal products. This summer: tartare of St. Jacques on his bed of green vegetables or a burnt cream to the goat and pesto. For ravioles to morels, one of the home specialties will be expected in the autumn. To follow, a bar roasted with laurel cream or a surprising tournedos of duck magret to the pomegranate extract. To finish with the essentials of chef's chocolate. A beautiful story to continue.

This restaurant is a blessing for night-owls, couche, bringueurs and insomniacs. It is only a 19-hour walk from the morning until 2 a. m., at no extra cost, with a high level of calorie meal, since you can sweat in one of the nearby nightlife facilities. The atmosphere of this wooded floor in the ceiling is very warm - but loud and loud, will find some - and the animation grows as the night progresses. In summer, open windows are lined with a terrace overlooking the docks. On the map, some classics of good tone: beef carpaccio, poached egg en or pan of snails among entries; Veau veal foie green salad skipped apple, veal coast with morels, one of the home specialities, the magret of large duck or rib of large beef. In the evening, why not try the waffle chocolate waffle? What to do to continue the night!

A Blanchot where you love to find yourself! In this magnificent chalet, two rooms, two atmospheres and two formulas. But always delicious cuisine and desserts, a delight of finesse! At noon, a formula skier with an entrance and a dish. To put your water in your mouth, these are boned frogs in laminated, beurre butter followed by honey presa presa and four spices. For evening, fireplace and refined comfort and fine culinary suggestions such as cuttlefish, rocket emulsion and ginger. In final gourmandise, a mandarin mango conversation with flinty red fruits. We recommend the very beautiful wine list with over 200 grands crus and 23 champagne. Specialities Savoyard for lovers. A charming welcome with attentive attention.

On the banks of Saône, with a convenient parking lot, here is the house where you can eat authentic fresh frogs at the gates of Lyon. The shaded terrace, with its new and beautiful tables, is a treat for the eyes, the plates are another for the taste buds. It must be said that Jean-Louis Guido, a talented cook, serves only fresh and quality products, clearly displaying the producers he uses. Of course, there are fresh frogs like Dombes, but still the frying that can be tasted between March and November, the Foie gras liver coming from Gers, the smoked salmon in the sawdust of beech by the house, the walnuts of Saint-Jacques to Provence, the bourgogne snails and the desserts that are also homemade, such as tiramisu or bread.' spice'in the Grand Marnier. A traditional cuisine that is perfectly realized, which offers us a moment of happiness in the family (think to book).

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. 

There was no doubt that, if near Lyon, even to the east by the National 6 or the A 43 (exit Gates of the Alps), we would find a Landscape. A valuable address during the events at Eurexpo and a good address to discover for all those looking for a practical restaurant (it is located in the hotel's own hotel, with a large car park accessible for coaches and a veranda privatized with a capacity of 25 guests for groups) and tasty with traditional homemade cuisine. You can settle in a terrace or in a well-appointed room and choose between the assorted freshness and dessert buffets, the cooked recipes that honour the region, the dishes of the day that vary according to the market… The map offers an eclectic choice that fills all the desires. An address that is recommended in many circumstances, for a working lunch or dinner among friends.

Another that takes pleasure in being kind and offering homemade cuisine. Located just off the motorway, you can stop under the watchful eye of the Revard and the mountains… and surrounded by large shops. The menu of the day is correct and good value for money. We have tasted a blinis and its smoked salmon which is excellent followed by a apricot crumbled and pistachio verrine. You will also find au and bar bars in of and pesto, a duck tournedos stuffed with foie gras. The reception is cordial and fast service in a contemporary setting. 

In an area of activities easy to access from Grenoble centre by the A 41, a beautiful discovery with this recovery -actually a real creation- of a restaurant, brasserie and tapas bar by Asunta and Gilles. We don't ask the question of the car park when it reaches your arm and you discover a room that's set in the daytime, in shades of both soft and punctuated tones of a beautiful anis green. The Market Formula is a boon not to be missed at lunch, but there are more opportunities for pleasure than we could imagine with genuine delicious cuisine: Fat liver bowl of semi-baked duck, the chef's soup to heat us in winter, many salads for summer, artisanales and pasta, pizzas, persillade frog legs, a calf's rib to gorgonzola, of a of salmon half baked in honey crust and sesame, to finish with an icy cup like this Crolles Tooth -ice cream at Chartreuse, Chartreuse liqueur. During the weekend, afterwork around the tapas. A Game that puts in the mile, address marked by the Smart.

Frankly, it's to discover addresses like these that the Smart team travels through the Great Lyon. In front of a large car park, easy to access from the ring in the direction of the Carré de Soie and the city centre of Caudataires, the 109 is the creation of Chef Michaël Toledo, Lyon white Chef. From the entrance you can see behind the large glass windows an apparent cellar that gives you a good idea. The female welcome is lovely and the room (the rooms in fact), as well as the beautiful shaded inner terrace offer a splendid decor to our gourmet meals. Comfortably installed in beautiful armchairs, design chairs or benches, the chef's cuisine is just a few minutes away from the chef's home. The card changes four times a year, but every day brings beautiful seasonal suggestions made by a chef highlighting the excellence of the products. This summer, a Norwegian salmon smoked with homemade beech wood, famous cuisses frogs'legs as in Dombes, of a of Saint-Jacques nuts in shell emulsion, an excellent tartar in 109 (charolais beef cut to knife, small vegetables and fruit oils served with delicious Cereals fries), the essential Burger of 109 to the mozzarella di buffala or of a of saint walnuts Jacques in shell emulsion. A Surtout chocolate declination with a slide… killing! Perfect food and wine agreements, oyster and seafood bar during the season, piano bar evenings, this address remains at the Palmarès.

A stone's throw from Casino and Golf, a magnificent park, ideal for recharge, a magical place where you can organise the finest professional or private events and a quality table: The Bistro du Château. Taken back two years ago by three friends in Lyon to make the ensemble even more user-friendly, this Bistro allows you to enjoy a nice drink in three times (10 bowls for good start, a terrace and a park of 2 ha to continue and an indoor bar before going to the table!). But one can only make one drink (let us not forget that if we are only 15 minutes away from Lyon, you will still have to return) and go directly to the Bistro, always in a friendly atmosphere. A delicious day cooking with a fat liver of semi-baked duck with grapefruit zests, compotée rhubarb and pain bread or carnaroli risotto, pan du, Parmesan chips for vegetarians. Charolais beef tartar, low-temperature cooked veal, pan of market to new potatoes, roast juice or fillets of French fishing red mullet roasted, crushed potatoes, virgin tomatoes. Extra dark chocolate foam Valrhona, cracking to "Deer" to finish. Wine list accordingly. A recommended Bistro.

A square of Italy on a square in Lyon. The Squadra, with its extensive terrace on the square Guichard, is a veritable piece of blue sky, where you will be lulled by the whisper of the city and the gentle noise of a fountain that you can imagine Roman. We are happy to take a drink, but with lunch at lunch time to enjoy the perfect MIDI formulas in their tempo and tasty. The map is varied with the successful pizzas, des, but also an abundance of foie gras fatty foie and its season chutney, good meats such as this duck sauce honey or an omelet in truffles, a risotto to the Noix nuts, fine ravioles of Royans. Tiramisu house with the ameretto that can be enjoyed indoors, in a tasteful décor with its beautiful furniture, before a show on the nearby stock exchange. Warmth and greed at the.

La Bastide gives Collonges-au-Mont-d'Or the air of Collonges-en-Provence. A holiday atmosphere floats all year round on this magnificent creation by Fabien Chalard and Julien Geliot. A parking lot to be Zen, a fountain, a tribute to Paul Bocuse and a superb building with its private lounges, its delicious cocktail bar, as well as a wonderful terrace in complete relaxation mode. Decoration of madness at all levels. A cuisine masterfully created by Jérémy Biasiol, a chef at ease in all areas, inspired by France and Asia. Very nice wine, champagne and spirits list. This winter, oyster bar announced. A new Bastide highly recommended.

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. 

The Table is the restaurant of the castle of Champlong where Olivier Boizet, lover of taste and product-friendly, carries out gourmet cuisine, author, written by the seasons. A taste, for example, of the barrette foie gras de canard d of a conflict of sangria, with its maïs cake of gingerbread and its candied pears, and then the cod fillet in ceps crust, with duck crumbs, its parsnips of parsnips and ceps, and its puree and potato chips, hazelnuts cladding of deer, chutney of coffee beet, chutney of coffee beets dry and ginger accompanied by a red and white raviole, finish with the compressé of scented apples with the bilberries of fruit such as a tartelette and Breton sand, the sphère sphere with cocoa broth creamy and creamy with a leaf of tobacco. Take advantage of the bed and breakfast formula at noon, Façon and Olivier. The most pressing one will choose the One Hour formula, a service in an hour. The Michelin Lounge, in the Boudoir spirit, invites you to discover beautiful references from the castle cellar. The kitchen also opens to visitors for gourmands workshops. Fabulous!

The Prieuré is a gourmet restaurant with a room of 30 seats, a room of 14 covered and a terrace of 10 covered, led by Géraldine and Thierry Fernandes and their team. This restaurant offers creative cuisine. Whatever dishes are offered, technical and flavors are at your disposal. The Altome menu allows you to taste, put in the mouth of the foie gras, home Gontard, stove, duo and terrine, on a note of red fruits and seasonal vegetables, vegetable tartin and candy meat with acidulous flavors and then a knight of the Isère, just stove with oil d olive, tip of asparagus and hazelnut butter, rosé juice of arcane arcane or hervé gonin, calf canned canal canned in 12 hours, licorship and reduction of gamay wine from the roannaise coast and then you will benefit from dry or white cheeses before finishing your meal by one Delicious dessert. As for the Confidence menu, it is a tasting menu suggested by the chef and served for all the guests of the same table. Everything is perfect, whether it is the balance between the agreement of the mets and the wines, the reception and the service of the staff to the small care. We always have a real heart for this address!

Don't lie to each other, rue Mercière is not always paved with the best culinary intentions. Fortunately, there is La Menthe, one of the very few addresses of the area that does not cheat. At this corner of a quiet street, just what you need, away from the hustle and bustle of the pedestrian area, La Menthe invites us to its original terrace, composed of "home-made" tables with abundant ornaments giving the whole a picaresque and warm atmosphere. Room not very spacious, but the heart is immense to receive us in a so "cute" decor that the room becomes our planet during a meal to be shared. Cushions, fabrics, black and white photos, soft colors and in the middle the adorable Sophie and her team always working in good mood and kindness. The other happiness of being at La Menthe is to enjoy dishes composed of excellent products according to farandole formulas that have been successful over the years. You can choose among carrots gaspacho with orange, fine mushrooms and brie pie, housoft, leek flan with 4 spices or a red cabbage salad with balsamic vinegar to begin with the starters. Followed by a delicious lamb shank with honey and prunes, the must-eats beef keftas with sweet spices of Provence, a salmon tartare, pan-fried potatoes, a goat cheese fondue of Villard Reculas (excellent) or a veal liver with parsley and its homemade mashed potatoes with olive oil. Not to mention the daily special, beef lasagna during our visit, or great salads, including a vegetarian. Homemade desserts with fresh fruit salad, crème brûlée or molten chocolate cake. Freshness, generosity and sun in farandole in the plates of La Menthe.