Sotl'y-laisse de poult fermier,
Morilles, dernière Truffe noire et Vieux comté.
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Coquille Saint Jacques des côtes Normandes, Brocoletti, Ail noir et Osciètre.
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Sole étuvée,
Echalote, Courge Kabocha et beurre de tandoori.
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Lunch at ⭐️⭐️ Takao Takano in Lyon. I much preferred this meal to Le Neuvième Art, and was happily surprised that the flavours were so bold. In my mind I was expecting quite delicate and understated dishes similar I guess in style to Alliance in Paris (excellent). There is no logic really to why I would think that these two Japanese chefs would cook in the same style of course. Anyway, it was a perfectly nice lunch and I would probably seek it out again if I was in Lyon
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Michelin Guide - ⭐️⭐️
OAD - 149 (classical list)
W50B -
Best Chef Awards -
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