Ein Restaurant des Guide MICHELIN suchen

It was in the kitchens of Paul Bocuse and Régis Marcon, among others, that Christophe Roure learnt the ropes. He holds three professional qualifications (in cooking, charcuterie and pastry-making, no less!) and was named Meilleur Ouvrier de France in 2007. Based in Lyon since 2014, he showcases his qualities as a chef day in, day out: subtle inventiveness, precision in his marriages of flavours, and of course an irreproachable choice of ingredients. For example, his "oyster and razor clam in a peaty jelly, winter tartine and coffee cloud" is a marvel that succeeds in combining the aromas of seafood, undergrowth and roasting. A coherent and demanding dish in which everything is placed deliberately: to be savoured with all one's senses alert, as if listening to Mahler's Ninth Symphony.