Bouchon Restaurant Dining Experience at Aux Lyonnais by Alain Ducasse

2 hr

E-Ticket

Group Tour

Enjoy a dining experience at Aux Lyonnais, a traditional bistro. In the heart of the Grands Boulevards area, succumb to the authentic charm of a traditional Lyonnais bistro or “bouchon”. Created in 1890, this restaurant full of history was taken over by Alain Ducasse in 2002 and offers with talent and creativity a modern Lyonnaise cuisine. In just a few decades, this Parisian bistro has become one of the emblematic places of Paris. The chef...
Enjoy a dining experience at Aux Lyonnais, a traditional bistro. In the heart of the Grands Boulevards area, succumb to the authentic charm of a traditional Lyonnais bistro or “bouchon”. Created in 1890, this restaurant full of history was taken over by Alain Ducasse in 2002 and offers with talent and creativity a modern Lyonnaise cuisine. In just a few decades, this Parisian bistro has become one of the emblematic places of Paris. The chef succeeds in reinterpreting the cuisine from Lyon by adding a contemporary twist to it. The cuisine becomes lighter, more accessible and full of flavors, in a festive, convivial and traditional atmosphere typical of the “bouchons”.
Bouchon Restaurant Dining Experience at Aux Lyonnais by Alain Ducasse photo 1 Bouchon Restaurant Dining Experience at Aux Lyonnais by Alain Ducasse photo 2 Bouchon Restaurant Dining Experience at Aux Lyonnais by Alain Ducasse photo 3 Bouchon Restaurant Dining Experience at Aux Lyonnais by Alain Ducasse photo 4

Itinerary Details

First created in 1890, this restaurant has kept its red wood façade and its bistro sign "Maison Lyonnaise". It cultivates the atmosphere of the traditional Lyonnais bistros or "bouchons". Upstairs, customers on club chairs chat as they patiently await a table. Wood paneling and floral patterned moldings, nineteenth century "art pompier" light fixtures and "metro" tiles decorate the walls and ceilings. Everywhere, beveled mirrors reflect the comings and goings of the two rooms on two floors as busy waiters deftly move between the tables carrying copper fry pans or orange-coated cast-iron pans. On the steel-reinforced oak tables lie the white napkins and plates, deliberately mismatched silverware and facetted water goblets, and balloon wine glasses.

Try regional produces lovingly prepared by those legendary "Mothers" and by top chefs and other Epicureans. Now, in turn, "Aux Lyonnais" bistro pays tribute to this regional cuisine. "Without challenging the traditional taste combinations, we wanted...
First created in 1890, this restaurant has kept its red wood façade and its bistro sign "Maison Lyonnaise". It cultivates the atmosphere of the traditional Lyonnais bistros or "bouchons". Upstairs, customers on club chairs chat as they patiently await a table. Wood paneling and floral patterned moldings, nineteenth century "art pompier" light fixtures and "metro" tiles decorate the walls and ceilings. Everywhere, beveled mirrors reflect the comings and goings of the two rooms on two floors as busy waiters deftly move between the tables carrying copper fry pans or orange-coated cast-iron pans. On the steel-reinforced oak tables lie the white napkins and plates, deliberately mismatched silverware and facetted water goblets, and balloon wine glasses.

Try regional produces lovingly prepared by those legendary "Mothers" and by top chefs and other Epicureans. Now, in turn, "Aux Lyonnais" bistro pays tribute to this regional cuisine. "Without challenging the traditional taste combinations, we wanted to update the regional Lyonnaise cuisine so that more people discover and enjoy it. The flavors must state themselves distinctly both to the palate and on the plate", explains the chef, Xavier Boireau, who is directing the kitchen. 

Part of this update are the “Coddled eggs”, the “Lyonnaise chef pot”, our “Famous quenelles, Nantua sauce” (according to Lucien Tendret’s recipe from 1892), the “Calf’s liver with parsley and garlic, tender potatoes” or the “Tart and floating island with pink praline”.

Gérard Margeon, chef sommelier for Alain Ducasse restaurants, and Elisa Combrouze, sommelier at "Aux Lyonnais", have expanded upon the contents of the bistro's cellar. They also regularly shop around, from Lyon to Dijon, through Bugey, the north of the Rhône Valley and, for those resolute, a short detour through Bordeaux. A way to maintain and renew the "Lyonnais wine list", rich with over than a hundred references. They all come from very famous and acclaimed French vineyards (ex: M. Lafarge, S. Aladame, R. Jobart Thénard, Ph. Faury, G. Robin ...) or others still to discover (Château Signac, A.S. Debavelaere, Vallet). An excellent example is Cerdon; a very rare effervescent rosé wine, produced using an ancestral method, or the Corton Grand Cru or the Côte-Rôtie, which are served by the glass or in a crystal carafe. There are also some more playful wines, such as the Coteaux du Lyonnais, Côte-Roannaise, or some local wines...

Important Details

Overview
Menus 2018 - Aux Lyonnais 

Lunch Menu

• Sibilia house charcuterie platter
• Black pudding with apples
• Tart and floating island with pink praline

Drinks

• APÉRITIF2016 / Bugey-Cerdon

Renardat-Fache

• WHITE WINE 2015 / Bourgogne Aligoté

Raisins Dorés - M. Lafarge

• RED WINE 2015 / Crozes-Hermitage

Albéric Bouvet - G. Robin

Dinner Menu

• Lyonnaise chef pot - suckling pig and duck foie gras 
• Our famous quenelles, Nantua sauce
• Saint-Marcellin cheese from «la mère Richard»
• «Marjolaine», chocolate from our Manufacture in Paris and praline cake

Drinks

• APÉRITIFN.M / Champagne

Selection Alain Ducasse

•... Read More
Menus 2018 - Aux Lyonnais 

Lunch Menu

• Sibilia house charcuterie platter
• Black pudding with apples
• Tart and floating island with pink praline

Drinks

• APÉRITIF2016 / Bugey-Cerdon

Renardat-Fache

• WHITE WINE 2015 / Bourgogne Aligoté

Raisins Dorés - M. Lafarge

• RED WINE 2015 / Crozes-Hermitage

Albéric Bouvet - G. Robin

Dinner Menu

• Lyonnaise chef pot - suckling pig and duck foie gras 
• Our famous quenelles, Nantua sauce
• Saint-Marcellin cheese from «la mère Richard»
• «Marjolaine», chocolate from our Manufacture in Paris and praline cake

Drinks

• APÉRITIFN.M / Champagne

Selection Alain Ducasse

• WHITE WINE2015 / Mâcon-Prissé

En Chailloux - Thibert

Or

• RED WINE 2012 / Châteauneuf-du-Pape

Mas Saint-Louis Read Less
Included
  • 1 glass of Champagne Selection Alain Ducasse
  • 2 glasses of wine
  • 1 coffee or 1 tea & Sweets
  • Amuse-bouche
  • 1/2 bottle of water
  • 1 sweets bag on departure
  • 1 glass of Bugey Cerdon
  • 3 course-menu
  • 4 course-menu
  • 1/2 bottle of wine
Not Included
  • The extras will be charged on site
Departure Point
Paris
12:00 PM
Additional Info
  • Confirmation will be received within 48 hours of booking, subject to availability
  • Wheelchair accessible
Voucher Requirements

You can present either a paper or an electronic voucher for this activity.

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Cancellation Policy

For a full refund, cancel at least 48 hours in advance of the start date of the experience.