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¡Del gran arte al noveno arte! Ambiente contemporáneo en una sala donde lo vegetal está bien presente mediante mesas de madera clara o de cómodas sillas revestidas de fieltro verde. Líneas depuradas para dedicarse a lo esencial, que se encuentra en el plato de este restaurante con dos estrellas Michelin que nos hace soñar.
Al mencionar a Christophe Roure se habla, en primer lugar, de una verdadera virtuosidad técnica y de productos excepcionales que ayudan a elaborar exquisitas emociones gastronómicas. Y en segundo lugar, de la muy alta gastronomía actual, creativa, abierta a todos los horizontes, que no se prohíbe ninguna asociación siempre que tenga sentido y sea especialmente sabrosa: fuagrás pasado por la sartén, melón anisado y haba tonka o caballa preparada en la parrilla, tomate en todos sus estados condimentados con un ketchup Yellow. A continuación, encaje de pez sanmartín sobre una crema eglefino o anón, dulse y corazón de palmera fresco o un cordero Allaiton del Aveyron y zanahorias tiernas ácidas y queso fresco rallado. Carta de vinos en consonancia. El art nouveau representa la gastronomía contemporánea en Lyon.
Opiniones de los miembros sobre LE NEUVIÈME ART
I got the Lychee tea was good amount of sweetness and had lychee flavor but I was expecting it to be homemade and it was instead from a bottle. My husband had a cup or white and a cup of red which were both light and nice.
Rice mousse - smooth like yogurt texture, ricey, hint of onion
Sardine yogurt tarragon - nice sardine taste with light fried thin puff
Quail egg - nice warm egg had hints of fish taste
Crab tartine with uni - fresh, sweet, bergamot foam but not memorable as we have kani at home; bread was airy, good crust, but the grain on it distracted from the bread taste
Gnocchi smelled like brown butter but was not overpowering. It was very soft mashed with small slice of cheese on top. Vegetable mushroom medley had nice salt and acidity
Scallop with egg white and black truffle was ok; scallop could've been cooked better, didn't care too much about the overall flavors and it had very soft on soft texture so we were hoping for some crunch with it
Char cooked in beeswax - super interesting method of cooking and the fish was really soft. lemon butter was pretty but the taste was whatever; artichoke had a almost soy sauce glaze was tasty but we didn't think it paired well with fish
Australian wagyu was tasty but fatty. Jus had gamey taste. Strange to have a single lettuce on plate. Celeriac was tasty, cooked perfectly; green sauce was celeriac had slight grassy taste
Mango yogurt had a cheese like smell but was fine; vanilla peach had a stink like canned peaches
Chestnut cake was great, loved the chestnut paste didn't care about the crust
Clementine Pannacotta disappointing like a la croix of clementine Pannacotta. Lemon Sorbet way too tart with the lemon rind and kumquat; the piece of date didn't save it
Petit four each had their unique flavors; the bonbon had liqueur inside but cracked instantly in mouth very memorable. Chantilly cake had nice egg tasting crust with rum raisins.
Overall we were very full and it was an experience but none of the dishes were memorable.
Tout était excellent , si vous aimez déjeuner dans une salle d'opération au décor froid et épuré ou la directrice froide comme un scalpel vous reçoit sans aucune chaleur dans son bloc .
Côté service le personnel est très bien et nous les remercions vivement .
Autrement tout était délicieux du début à la fin mais pour nous il manquait une âme . Un petit quelque chose comme on dit .
Merci à l'équipe pour son accueil chaleureux, son professionnalisme et le non jugement sur le fait que nous n'étions pas grandes fan d'alcool, :)
Le repas était succulent, variés et les plats mis à l'honneur!
Best Michelin 2* I’ve had, better than most 3*s.