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Le Monarque,
61 rue Porte Chartraine tel 0254780235
Behind it's 1930 facade, in a spotless place where you are served friendly but approximate, a generous, well prepared cuisine like the salade de gesiers confits, loup a l'ancienne, foie de canard aux trois facons. Menus for
13 €
and 26.50 €
.
Le Bouchon Lyonnais, 25 rue des Violettes tel 0254741287.
Cochonnailles, of course, like in Lyon and classics of the " cuisine du terroir ". Carte about
26.50
€.
Les Banquettes Rouges, 16 rue des 3 Marchands. Tel 0254787492. Closed Sunday for lunch.
A buddy's ambience in this ornamental bistro, with very well prepared Mom's cooking served in a quick tempo. Tiede salade de mer, saumon frais a l'aneth, emincé de canard aux trios fruits. The place owes its name to the red benches. There is a menu for menu
15.50 €
but only for lunch during the week and on Saturday
Le Bistrot du Cuisinier, 20, quai Villebois-Mareuil. Tel 0254780670.
A Spartan cadre on the left shore of the Loire. The cuisine is honest, open and with…sauces: Tartare de saumon, filet de pigeon, filet de sandre au vin blanc, faux-filet aux pleurotes. A beautiful view on the city. Carte
18.25-25
€. Good and not expensive.
L'Esperance, 189 quai Ulysse Besnard tel 0254780901
The view on the Loire is nicer than the one on the dining room. But the cuisine is daring, coming from a pupil of Bernard Loiseau. But sometimes he complicates a little too much. Tian de Saint-Jacques a la crème de bigorneaux, raviolis de langoustines au verjus, supreme de pigeonneau au jus de truffes, gratin de pêche au sabayon de cidre. Menus for
22 €
and la carte will be about 40 to 55.50
€.
Au Rendez-vous des Pecheurs, 27, rue Foix. Tel 0254746748 Closed Sunday, Monday for lunch, festive days a week in February and 3 weeks in August.
An ancient grocery transformed into a restaurant, a young and smiling chef, bistro tables and a Henri III buffet. Small but what a delicious cuisine! Tourists, young couples, families pack the miniscule place and order the
23 €
menu.
But I heard that the chef changed recently and indeed, consulting the Gault/Millau 2000 I see the confirmation: the chef changed. As soon as I can I will try to get some news about the new cook.
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