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Le Cochon qui Boit
Modern French
A Lyonnais bistro named after a drinking pig sets the tone early. The team behind it came up through Têtedoie and cook modern French with a serious eye for sourcing, escargots from the Monts du Lyonnais, veal from the Ain, chocolate from a single artisan in Voiron. Small-batch wines, warm room, the kind of place where the produce does the talking. A Michelin Bib Gourmand.
The awards strongest first
- Le Fooding Le Fooding Guide
- Michelin Guide Bib Gourmand
One number, weighted & current 85
How we scoreThe dishes from the writeups
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Farm-reared guinea fowl
“Savour tasty meat dishes (farm-reared guinea fowl from the Dombes, fillet roasted whole and the leg confit, chestnut and chard)”
Michelin Guide -
Chocolate ganache
“try out clever combinations (a chocolate ganache served hot with sweet woodruff ice cream)”
Michelin Guide -
Monts du Lyonnais escargots
“The well-sourced local produce is cooked just right: organic fruit and vegetables, Monts du Lyonnais escargots, veal from the Ain, chocolate from a master chocolatier in Voiron.”
Michelin Guide -
Veal from the Ain
“The well-sourced local produce is cooked just right: organic fruit and vegetables, Monts du Lyonnais escargots, veal from the Ain, chocolate from a master chocolatier in Voiron.”
Michelin Guide
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