The best French cuisine restaurants Le Lyonnais

Reprise du Lavoir. It sounds like a title of novel. A truly gourmet novel that Smart invites you to devour as soon as possible. One of the great surprises of this season, the arrival at the Wash of a young couple of professionals of the restaurant, Guillaume -past by La Grande Cascade, Café Français, 20 on 20, Sofitel…- and Eve, by the house Pignol. A young couple who put all his know-how, dynamism and communicative sympathy at the service of this former farmhouse renovated by an architect. Stylish, elegant and stylish room, style'chic countryside ', walls with exposed stones, shaded terrace, well-placed tables, décor delights us before the kitchen delights our senses. Guillaume to the furnaces prepares seasonal cuisine, based on fresh products and quality products, noble products that he sublime "simply" by perfectly successful associations. To begin with, a pressé of duck fat from duck to the points of green asparagus, compotée of red fruits. To follow, a gâteau cake with spices of spices and hazelnuts, the veal rognon of the Cognac grill of cognac and thyme juice, Salers beef fillet à, bodied veal full and chantilly to the morels or, according to batch, a whole fish roasted to badiane and citronella. We finish with a creamy sablé in Gianduja and English cream in coffee or a real burned cream deliciously infused with Au. A discovery Smart to devour without delay.

Brignais, like many cities in the immediate vicinity of Lyon, has a charming city centre that is all too often unknown during our gourmet walks. If the Brignairots, which is known as the inhabitants of Brignais, have not been able to discover this sign, Smart advises all the Lyon people to turn a square in a place just steps from the church to discover a desire that leads us south and more specifically to Portugal. Even if the Desire is not a Portuguese restaurant, the chef cooks its specialities in Portuguese style, like his pork or this backbone backbone to Portuguese and cooked at the grill. No menus, but à la carte dishes for all season desires. Salads, but still a practical chicken to take for days when you don't want to put behind the furnaces, a beautiful tender, a andouillette, tab skewers or duck with apricots, not to mention a beef rib at 24 €. Desserts allow to finish gently with a fruit salad, a Tatin pie or a soft chocolate. On site or to take, all the desires are met at this address discovered by the Smart.

Don't go by 7 paths, but by the one that leads directly to this strategic crossroads south of Lyon (easy and fast access by the A 450), between the city and the countryside. Ideally located to make us enjoy both without inconvenience, the Restaurant des 7 Routes is the restaurant of the Saint Vincent Hotel, ideal for a stay in Lyon and its region or for a business stay. Taken up by Mr. Morel and his team, with Chef Christophe Crouzet in the kitchen, this restaurant celebrates traditional cuisine with quality products. To enjoy this, you can enjoy a pleasant terrace on a pleasant terrace, unless you find refuge in an air-conditioned room, which is also very pleasant with its well-placed tables. Friendly welcome that invites us to use the buffet of starters at midday, a generous buffet that precedes a dish of the day of season and another buffet, dessert that one. Among the chef's specialities, a beautiful Lyon salad, a tasty charolaise tender with fries or seasonal vegetables, a good duck magret, sole nets or the inescapable frogs'legs (on order). Possibility to organize private events (wedding, birthday, business meals…) while taking advantage of hotel rooms. A discovery address recommended by the Smart.

At the feet of the Aqueducts aqueducts, the Inn, which took its name at the impressive Roman monument that very few Lyonnais knew, had changed owners last year. We were therefore expecting some changes, but it seems that we are not changing a formula that works. Also, in this beautiful idyllic setting, which the terrace offers us, we enjoy a refined cuisine of tradition: pike mud Nantua sauce, cake of poultry livers with crayfish and lobster bisque, magret duck magret cut into segments, small bite with vanilla chanterelles… Classics that entertain all generations.