Aux Lyonnais is a “bouchon” from Alain Ducasse that not too long ago obtained a welcome reboot with the arrival of chef Marie-Victorine Manoa, who’s placing out dishes which might be lighter, brighter, and extra petite than something you’d discover in Lyon. Take her model of a quenelle de brochet – the pike dumpling with crayfish sauce that’s a staple of bouchon delicacies. It’s listed on the menu as Hommage à la mère Brigousse – le têton de Vénus, sauce Nantua. The dish we had at Aux Lyonnais in 2010 was stodgy and wealthy with none brightness (extra genuine, much less scrumptious). Manoa’s spin in 2022 is gentle and ethereal with some fantastically bitter broccoli rabe to stability the concentrated sauce. It’s scrumptious meals in a wonderful room, and it’s open for lunch on Sunday.
AUX LYONNAIS
32 Rue Saint-Marc, 75002 Paris
Open Wednesday-Saturday for lunch & dinner
Open Sunday for lunch solely
Reservations on-line or at +33 1 42 96 65 04
OUR PHOTOS OF AUX LYONNAIS
Most up-to-date go to
Earlier visits
IN OTHER WORDS
L’Categorical (2013) “Un boudin à la lyonnaise, façon tranche épaisse snackée. Pas mal, à la fois légèrement croustillant et fondant à coeur, bien relevé… je n’ai rarement mangé des patates frites aussi desséchées et racornies. De deux choses l’une: soit il s’est passé une bonne semaine entre les deux bains de friture soit la pauvre pomme de terre s’est coltiné cinq bains d’affilée!”
Desk à Découvert (2009) “… un foie de veau servi rosé (comme on m’a demandé de le préciser), la peau résiste un peu sous le couteau pour faire découvrir un cœur fondant… et ces pommes de terre taillées en frites, enveloppe croustillante, intérieur fondant… Je me régale…”
Simon Says (2008) “C’est sure, aux Lyonnais d’Alain Ducasse, toute roule impeccablement…”
The New York Occasions (2005) “Right here, the gutsy meals is ready with nice consideration, and the service is healthier than common. (It’s a must to determine that Mr. Ducasse’s employees is fairly effectively educated.) I’ve eaten my means via the menu and have but to discover a nondessert dish that I didn’t adore.”
Chocolate & Zucchini (2004) “I set my coronary heart on it as a result of I do know Maxence is keen on genuine historic settings, and has a weak point for charcuterie and down-to-earth well-liked dishes : he’s identified to eat pied de porc, oreille de cochon or croustillant de tête de veau with out batting an eyelash, so I believed Aux Lyonnais would cater to this penchant.”
