Cuisine:

• French

La Rotonde Description:
Philippe Gauvreau, who learned his craft on the Côte d'Azur, adds a bit of sunshine to the cuisine of Lyon. Of course, the traditional dishes of the Rotunda (featuring ingredients like foie gras or lobster) are always present. Of course, the Art Déco atmosphere opening on a park always feels inviting, especially given the perfectly rhythmic service. Of course, the wine cellar privileges the wines from the grand regions. Of course, the lobster menu is in good taste, but the noble crustacean is seasoned with sauces quite different from the classic American or Thermidor, while the Autour des épices menu shows all the potential of Gauvreau and his talent to play with flavors, to bring ingredients together because they taste good and not because they sound good (sardine returns in force, fresh pasta accompanies mullet) and to put together unexpected plates in this context: sardines marinated with anise, a play of sweet-salty with the sea bass (with apple and fennel confit), a Limousin lamb with the deliciously regressive "jus grassouillet"... Here, when the chef plays, the diners win.


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