Seasonal tasting menus from the old printing house on Rue Verte — one Michelin star, a 400-bottle cellar, and six seats at the kitchen counter.
A kitchen of fourteen led by three chefs who have shared a pass for over a decade.
Executive Chef
Émile returned to Lyon after eight years abroad with a single rule: nothing on the plate that can't be named by the farmer who grew it. His duck course has never left the menu — it just changes costume with the seasons.
Head of Pastry
Maëlys treats sugar like seasoning, not the point. Her poached-pear mille-feuille was named dessert of the year by Le Fooding — she still thinks the bay-leaf cream needs work.
Chef de Cuisine
Théo runs the larder like a laboratory — house garums, koji butters and a vinegar library that predates the restaurant. If a dish tastes quietly impossible, it's usually his shelf you're tasting.
We release tables 30 days ahead. Parties larger than eight, whole-room buyouts and the kitchen counter are arranged directly with our maître d'.
A confirmation is on its way to your inbox. We hold tables for 15 minutes past the hour — after that, the counter regulars start circling.