At the end of 2007, Jean-Paul Lacombe, the chef, shut the doors to his gourmet restaurant in order to reopen it again on 26.02.08 as a set menu « brasserie » .  Despite the fact that the same kind of Bistrots de Cuisiniers can be found all over Lyon, the address has managed to retain its original « haut de gamme » touch even if it has grown in size and some of the products have vanished from the menu. The decor, with its stained glass windows, fancy woodwork and  paintings with themes that hint at the cuisine, has not changed too much. An address in the heart of the Lyon peninsula with a weekday menu of precisely 22.80 euros (price on April 9th 2008) and a weekend menu of 25 euros.

Brasserie Léon de Lyon
1 rue Pleney
F - 69002  Lyon
Tel: +33 472 101 112
www.leondelyon.com
Photo: Monique Haehl

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The school of culinary arts set up in the 19th century château d'Ecully near Lyon by Paul Bocuse in 1990 in collaboration with the Accor hotel group is well known. This Institute, which annually hosts nearly 330 students from 40 different nationalities, has now acquired a caféology center. A first in France!

How to choose a good café? Origins, grands crus, assemblages: a vocabulary similar to that of the world of wine. A difficult choice at the very least! The quality of a coffee depends on a multitude of factors which the institute aims to analyse in detail. The different origins, the art of roasting, preparation techniques, the health benefits and even the semantics of coffee will not be secrets anymore. For the institute, which was created in association with the Malongo cafés, is not open only to professionals. It also hosts the general public in small groups. A good opportunity to get acquainted with this beverage which was imported  from Africa into Venice in 1615 and without which a good meal is never quite complete. 

Contact et informations: www.institutpaulbocuse.com
Institut Paul Bocuse
Château du Vivier
69130 Ecully
Tel: 0033 (0)472 180 220
Photo: Frédéric Haehl
To access to formation planning directly, click here 

Fans of carrot dishes and light salads, go elsewhere. This here is a paradise of andouillette, veal head or sweetbreads, pike quenelle, black pudding with pickled onions, eggs meurette or pork jowls. So solid and filling! Some « gras double » but not only, for besides these hearty dishes, the lyonnais bouchons also occasionally offer chicken in vinegar sauce or gracefully dressed wings of skate. A real extravagance to share over a pot of Beaujolais in a timeless environment. A small selection of bouchons that give credence to the vibrant lyonnais gastronomic heritage: 

Photo: Monique Grange

An institution in Lyon. There was Father Chauvin and Roland Fulchiron before and now it is Yves Rivoiron's turn to shine on the place. The gone is covered with diplomas that hang proudly on the wall: Compagnon du Beaujolais as well as the Cardons du Velin. Little pigs everywhere as a reminder that everything is edible in this animal. A nice eclectic decor and hearty dishes of eggs meurettes, kidneys, or for the better informed crowd, the famous tablier de sapeur.

Le Café des Fédérations
8-10 rue Major Martin
69001 Lyon
Tel + 33 (0)478 28 26 00
Photo: CCA