Going into the Commanderie des Antonins means crossing the threshold of the old hospital founded in 1245 by the Order of Saint Antoine. Doctors and founders of many hospitals in Europe during the Middle Ages, nobles dedicated to the care of the poor, the Antonins also started raising pigs in order to feed their patients. And in these premises, which are almost a thousand years old, it is said that Rabelais, a writer but also a doctor in the fifteenth century and, slightly later, Michel de Notre Dame, better known by the name of Nostradamus, would have had some joyous feasts.  

Fallen into disuse and having become a warehouse, this place was taken over by the Soudan family, first Daniel and then Olivier. A large vaulted room, a monumental fireplace, an old baker's oven, candle lighting: it's in this place that dishes which come straight from the Middle Ages are created. Besides spelt and traditional cereals, the meat that is served here has the distinction of being very "ripe", the same as in the type of preparation of that time. 

It is also here that in 1992 the Association of Rencontres Archéo-Culinaires (Archeo-Culinary Meeting Association) was founded - comprised of course of chefs but also of historians, archaeologists and ethno-botanists - whose mission was to show the creativity of the old cuisines and organize luncheon meetings. A curiosity then, this place, set in the heart of the old city of Lyon, that we recommend you discover with the luncheon menu which certainly offers great value for the price.

Contact and information: www.commanderie-antonins.fr

Commanderie des Antonins
30 quai Saint Antoine, 69002 Lyon
Tél : (+33) (0)478 371 921
Photo: Commanderie des Antonins

Vous pensez que la cuisine lyonnaise est figée ? Alors goûtez à celle de Jean-Louis Manoa.  Plats lyonnais plantureux ou déclinaisons plus personnelles: l'imagination du chef ne connaît pas de limites.

Car comme tout bouchon qui se respecte, le Mercière offre des plats lyonnais costauds comme on les aime: quenelle de brochet, cervelas chaud, salade de lentilles, salade de clapotons, tabliers de sapeur, andouillette, cervelle de canut. Mais il propose aussi ses propres spécialités: poularde de Bresse à l'estragon, soupe de moules safranées en croûte feuilletée, coq au vin de morgon, salade de ris de veau, pastilla au chocolat.

Pour ses 30 ans au Mercière, Jean-Louis Manoa a concocté un livre - de recettes bien entendu - mais aussi de confidences et de secrets culinaires où tous les plats semblent soudain faciles à réaliser. Et puis, il nous raconte l'histoire de son bouchon. Avec un zeste de nostalgie où se mêlent souvenirs personnels et joyeuses anecdotes saupoudrées d'une grande pincée de tendresse. De l'émotion surtout lorsqu'il évoque ses amis partis comme il le dit avec poésie « au paradis des gourmets ». Et parce que la gastronomie lyonnaise ne serait rien sans ses « Mères », Jean-Louis Manoa leur rend un vibrant hommage. Un ouvrage qui va bien au-delà d'un simple livre de recettes. A savourer sans modération.

Le Mercière, les 30 ans d'un bouchon centenaire de Jean-Luc Manoa
Préfaces de Christian Marin et Patrick Timsit
Et 6 poèmes gastronomiques inédits de Philippe Léotard
Editions les Trois Fleuves

LE MERCIERE
56, rue Mercière
69002 LYON
tél. + 33 (0) 478 37 67 35
infos : www.le-merciere.com

Photo : Monique Grange-Haehl

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your lovely soft centre drives us wild...

For this succulent little round treat, very much in demand these last few years, Richard Sève has created some novel flavours with his famous savoir faire and become, as it were, "the inventor" of the salty macaroon which is savoured with an aperitif.

A word of advice: do not resist, give in to the " macaroon madness". The most difficult task however will be to choose among the tray of specialities which often marry salty and sweet: macaroons with cuttlefish ink and purée of black olives, homemade foie gras of duck, cep, fillet of breast of duck à l'orange, or sesame gorgonzola.  Without forgetting that Gaelle Sève watches over and guides our choices with kindness and good humour.

On the sweet side, an instant favourite is the new pomegranate (composed of a compote of red fruit and blackcurrants), without overshadowing the great classics: sap-coca, purple blackcurrant, rose petal and caramel with salted butter.

Points of sale: Halles Paul Bocuse de Lyon / 23 quai St Antoine Lyon 2ème /  Champagne au Mont d'Or / Corner aux Galeries Lafayette de Lyon Part Dieu.

Contact and information: www.chocolatseve.com

SEVE - Maître Chocolatier
Halles Paul Bocuse / 102, cours Lafayette
69003 Lyon
Tél. +33 (0) 478 62 36 76

Photo : Monique Grange-Haehl

A decor all in crimson! A nice harmony of red flirting with black and pink. Silky drapes, candles and chandeliers bring a soft and quiet touch to this barocco-cosy place. 

In the kitchen, it's Frédéric Therriaud who was chosen by Sandrine Pouquine, the dynamic manager of the Boudoir, to join her team. There's no lack of lovely surprises with a cuisine created with produce fresh from the market: the Boudoir hamburger, impossible to overlook / foie gras cooked with barbecue sauce, the St Jacques brochette / gambas (large Mediterranean prawns) and the lobster cappuccino, the Plancha de la mer (seafood platter) with Nyons olive oil, the olive oil purée served with almost every dish and to finish on a note that is sweet and at the same time light: pineapple, coriander and vanilla ice cream smoothies.

Aperitif Lounge, restaurant at lunch and dinner (express mode at noon and Lunch), festive bar to begin the evening or... end it, DJ Victor and Céline, the singer, theme evenings: all you have to do is choose.

And finally, the illusionist who needs no introduction, Yves Doumergue, invites himself twice a month to your table for a few moments of mystery and magic.

Infos and programme: www.leboudoir.fr

Le Boudoir
Gare des Brotteaux
13, place Jules Ferry
69006 Lyon
Tél. + 33 (0)472 740 441
Photo Monique Grange-Haehl