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The sourdough arrives before anything else, baked in-house and good enough to derail your plans for the meal ahead. This is a relaxed bistro in Saint-Etienne with an open kitchen and exposed pipework, run by a young chef who ferments, bakes, and sources from small producers with the zeal of a recent convert who actually did the reading. The Michelin Guide awarded it a Bib Gourmand, and the seasonal menu changes with whatever that network turns up.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Pollock white pudding
“pollock white pudding with fenugreek and a Comté foam”
Michelin Guide -
Duroc pork loin
“Duroc pork loin, cauliflower and a robust grape-seed jus”
Michelin Guide -
Dark chocolate flan
“dark chocolate flan with tonka bean served warm with Piper borbonense pepper ice cream”
Michelin Guide
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The neighbors closest first
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- À la Table des Lys Eat · 69
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