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餐厅位于一个特殊的位置，可以享受由季节和旅行激发的美食。
Futé迫不及待地关注着 "Etage "的 "重访"。应该说，杰罗姆-顺贝格（Jérôme Soonberg）的这家古老的餐厅得益于一个特殊的位置。充满气候的沙龙，长长的楼梯，从两个玻璃窗向外望去，是一个宏伟的Terreaux广场。在我们的脚下，有巴托尔迪广场，还有圣皮埃尔宫和城市酒店。辉煌的，尤其是在夜晚的墓园。但我的结局不仅仅是装饰。在四楼的是年轻的（29岁）和有才华的纪尧姆-马莱。他出生在普利茅斯，从年轻时就和他的餐馆老板父亲一起从事这个行业，他曾在伦敦、巴黎的Lenôtre餐厅、圣埃蒂安的Renouveau餐厅以及Bocuse、Orsi和佛罗伦萨的别墅里做过厨师。在这样的氛围中，在接待和服务方面，我们可以品尝到从季节和旅行中获得灵感的菜肴，以及对产品的尊重和对保存的现代性。在今天的菜单上，每半年都会有新的菜品：兰德斯鹅肝酱和果酱，以及用切碎的鸡肉做的意大利调味饭，或者是用皮蛋做的莫桑比克生物虾。再来点 "小牛肉 "和 "奶油"，或者 "火鸡 "和 "香肠"。超级菜单 "Autour du homard"，其中所有的硬壳类食物都是美味的。酒的种类不多，但挑选得很好。毫无疑问，这是一年中最棒的一次发现。
你知道吗？ 本评论由我们的专业作者撰写。
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以下评分和评论反映的是会员的主观意见，而非 The Little Witty 的观点。
访问于七月 2025
Une nouvelle fois l’Etage nous a régalés : une explosion de saveurs et un service parfait. Merci à Nicolas et au Chef G Mallet.
访问于七月 2025
We almost didn’t make it to this restaurant as L’Etage is hidden behind an old door, but we are so pleased we did. It was the highlight of our stay in Lyon and of our two week holiday in France. Guillame multi-tasks as the waiter, chef and raconteur. The food was exquisite, Michelin star worthy and we loved the choice of wines. Such an intimate space with only 6 tables and fabulous views out onto the square and fountain. We only had a 2 night stay in Lyon but learnt so much of the history from Guillame which really brought the city alive for us. We will be recommending to all our friends. Thankyou Guillame.
访问于七月 2025
Magnifique et délicieux moment... Dans une ambiance discrète, le chef et hôte Guillaume vous fait partager sa passion, simplement, par la parole, et surtout par son art dans chaque assiette servie. Du pur bonheur... de belles sensations et de la gourmandise ; j'ai déjà hâte de revenir.
访问于七月 2025
We had a lovely meal and Chef Guillaume was gracious about letting us share one tasting menu (which was enough food for both of us). Chef Guillaume served the guests and was very chatty. Chef d’orchestre en cusine was Nicolas and he split our menu in the kitchen, giving Audre less as requested. The restaurant was two floors up on ancient stairs (the restaurant in the 19th century was a tailor shop). In the first course the Osciétre caviar was the star and a bowl with halibut was also served with house made focaccia. The caviar was a treat—not too salty—just right! The next course the fois gras (made in a bain marie) was the star with lovely garnishes. We were brought two tiny loaves of brioche bread that were great with the fois. The fish course was next and it was a tuna served with katsubushi (bonito flakes) and a beurre blanc sauce on top of polenta. Along side was poutargue (bottarga) and the entire dish was excellent. The lamb was the next course with ail des ours (black garlic) and a samphire edible marsh grass. It was sitting on a purée of celeri rave, was beautifully cooked and very good. Then came the desserts: tiny wild strawberries on top of a foam/mousse of rhubarb and on a cream flavored with Tahitian vanilla. There was a second delicious dessert that Audre has forgotten. With dessert was brought a cacao pod with 2 chocolate mignardise. The cacao was from Cote d’Ivoire and was delicious. Our meal with tea was 71.50€ and we left very happy.
访问于七月 2025
nous avons passons passés un excellent repas dans un cadre vraiment agréable et un service parfait
