Ein Restaurant des Guide MICHELIN suchen

Young Korean chef Younghoon Lee discovered a passion for Gallic gastronomy in a French restaurant in Seoul. After perfecting his craft at the Institut Paul Bocuse and at Lasserre, he and his wife have opened their own establishment in Lyon's Brotteaux district. The space is resolutely contemporary with its light wood floor and centrally positioned glazed wine cellar. Endowed with a keen sense of presentation and flavours, he reinterprets French cuisine with a series of subtle Korean touches: melt-in-the-mouth bluefin tuna tartare with beetroot and crème fraîche; slow-baked medallion of monkfish with a white kimchi sauce. Lee's cooking is a veritable love story. - die MICHELIN-Tester