2024
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2024
在里昂有一个愉快的露台的餐厅，提供家禽肝脏蛋糕。
克劳迪娅街位于罗纳河谷和科德利耶尔停车场之间（非常实用），它在过去一直没有良好的美食声誉。但是，随着过去一年Bouchon des Cordeliers的开业，情况发生了变化（就像Céline Dion说的那样）。一个新的 "Bouchon"...。这并不重要，因为主厨并不是那些不知名的里昂美食家。Cédric Garin在Victoria Hall的四层楼下生活了数年，他很想在当代的Bouchon餐厅中证明自己的起源。舒适的露台位于一条最终被人遗忘的街道上，红色的泥土和明显的孔隙，漂亮的床单和红色和白色的餐巾，漂亮的沙发......。Le Bouchon des Cordeliers（科德利厄斯餐厅）在当代的高尚生活中扮演着重要角色，同时也在不断完善着圣马力诺的饮食传统。厨师使用的是当地的产品，而且，所有的东西都是在家里做的，除了来自保罗-博古斯大厅的Sibilia餐厅的烤肉和来自里昂大厅的Mons餐厅的奶酪。在车上，有一些无可争辩的美味。火腿堡、金融酱或圣地亚哥沙拉（猪肉、莫利特牛肉、农家菜），再配上Tablier de sapeur、鞑靼酱、圣地亚哥烤肉、博博斯之家的自制安杜里特奶酪、酱汁或圣地亚哥肉饼、南瓜酱。蛋糕和美味的果仁蛋糕。为了满足不同的需求，我们还准备了美味的香肠，奶油蛋糕，多汁的菲力牛排，配上普罗旺斯面包，或者菲力牛排，最后再配上柠檬焦糖，意大利酥皮。一个漂亮的小面包。
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访问于三月 2024
Un très bon moment passé dans ce restaurant.
Un très bon accueil sans avoir réservé accompagné de bon conseil pour le choix des plats.
Vous trouverez dans cette établissement une cuisine goûteuse et raffinée.
Je vous conseille pour finir votre repas, de commander le babas au Rhum entièrement fait maison et non industrielle comme dans 98% des restaurants .
Ici ( tout est fait maison) de A à Z.
Daniel ????
Un très bon accueil sans avoir réservé accompagné de bon conseil pour le choix des plats.
Vous trouverez dans cette établissement une cuisine goûteuse et raffinée.
Je vous conseille pour finir votre repas, de commander le babas au Rhum entièrement fait maison et non industrielle comme dans 98% des restaurants .
Ici ( tout est fait maison) de A à Z.
Daniel ????
访问于三月 2024
One word to describe Bouchon des Cordeliers? Unprofessional. Prioritized coming to this place based on the stellar Google reviews. Thoroughly disappointed. Awful. Awful service and awful food. Complete waste of time and stomach space.
Incorrect listed business hours for lunch on Google. 12-1:15pm rather than 12-3pm. Hustled and arrived at 1:30, thinking I had plenty of time for lunch. But no. Already closed, and directed to Bouchon Bât-d'Argent (which was also already closed for seating).
Confirmed dinner hours with the waiter, and was told I wouldn't need a reservation (was a Tuesday). Hustled and arrived at 8pm for dinner later that day, and ta daaaaa! No tables available. "Do you have a reservation?" The waiter I talked to at lunchtime hid in the back in embarrassment. "I'm sorry, we can't seat you. Nothing is available for dinner." (Even though there were some tables freeing up in only 15 minutes!) Initially, told no tables available. And then, after some groveling by me, directed to a miserable table next to the door to the restaurant (a door that doesn't naturally close!). Would've been perfectly fine, and so much better to say "if you can wait 15 minutes, we can seat you at a table that will free up soon." Several tables freed up in 15-20 minutes, by the time my main had arrived. Even Parisian restos happily do this! Can't imagine any French FOH being unable to manage such simple logistics! Never even occurred to the staff here for whatever reason. Geeez. None of this would matter if the food was great...
But, no. 31 EUR for the standard Lyon prix fixe. Ordered the pig trotters and snails tatin for the app, and the ubiquitous quenelle for the main. Have eaten aspics in Frankfurt beer halls with more nuance than the tatin. No acid on the plate to cut through the fat. Monotone would be the word to describe the flavor. Which is the same word to describe the quenelle. The "lobster" bisque had zero hint of lobster or any shellfish to it - and it was thickened to the point of being a paste. The quenelle was one big lumpy, flavorless fish ball. Butter was the only note. I love butter, but please, some more herbs? Maybe some textural contrast? Nope. The dessert was the best part of the meal. Dessert should never be the best part of a meal.
Slow, inattentive service - as courses were finished, plates left uncleared for minutes. Also, if you have an open kitchen that guests can look into, best if your cooks can behave themselves... Cook handling the appetizers kept mouthing leaves of salad as he assembled throughout service. The 4-5 leaves of salad on my app plate were pretty much halved by this guy. Don't eat from guests' plates. That's basic, no? Wow… The pastry cook was on her game, though. Only professional in the place.
A thoroughly disappointing meal. Lyon is a beautiful city to walk around and explore. Fun for a day or two. The food here, however, is not for me.
And also, horrible Google reviewers for this spot! Anyone who thinks the fish options in *any* restaurant in Lyon is amazing - *amazes* me!! Like do you live in Kansas City?? Or some other landlocked hinterland hole that only has Gorton’s fish sticks for seafood?! Seriously, serves me right for believing such reviewers.
Incorrect listed business hours for lunch on Google. 12-1:15pm rather than 12-3pm. Hustled and arrived at 1:30, thinking I had plenty of time for lunch. But no. Already closed, and directed to Bouchon Bât-d'Argent (which was also already closed for seating).
Confirmed dinner hours with the waiter, and was told I wouldn't need a reservation (was a Tuesday). Hustled and arrived at 8pm for dinner later that day, and ta daaaaa! No tables available. "Do you have a reservation?" The waiter I talked to at lunchtime hid in the back in embarrassment. "I'm sorry, we can't seat you. Nothing is available for dinner." (Even though there were some tables freeing up in only 15 minutes!) Initially, told no tables available. And then, after some groveling by me, directed to a miserable table next to the door to the restaurant (a door that doesn't naturally close!). Would've been perfectly fine, and so much better to say "if you can wait 15 minutes, we can seat you at a table that will free up soon." Several tables freed up in 15-20 minutes, by the time my main had arrived. Even Parisian restos happily do this! Can't imagine any French FOH being unable to manage such simple logistics! Never even occurred to the staff here for whatever reason. Geeez. None of this would matter if the food was great...
But, no. 31 EUR for the standard Lyon prix fixe. Ordered the pig trotters and snails tatin for the app, and the ubiquitous quenelle for the main. Have eaten aspics in Frankfurt beer halls with more nuance than the tatin. No acid on the plate to cut through the fat. Monotone would be the word to describe the flavor. Which is the same word to describe the quenelle. The "lobster" bisque had zero hint of lobster or any shellfish to it - and it was thickened to the point of being a paste. The quenelle was one big lumpy, flavorless fish ball. Butter was the only note. I love butter, but please, some more herbs? Maybe some textural contrast? Nope. The dessert was the best part of the meal. Dessert should never be the best part of a meal.
Slow, inattentive service - as courses were finished, plates left uncleared for minutes. Also, if you have an open kitchen that guests can look into, best if your cooks can behave themselves... Cook handling the appetizers kept mouthing leaves of salad as he assembled throughout service. The 4-5 leaves of salad on my app plate were pretty much halved by this guy. Don't eat from guests' plates. That's basic, no? Wow… The pastry cook was on her game, though. Only professional in the place.
A thoroughly disappointing meal. Lyon is a beautiful city to walk around and explore. Fun for a day or two. The food here, however, is not for me.
And also, horrible Google reviewers for this spot! Anyone who thinks the fish options in *any* restaurant in Lyon is amazing - *amazes* me!! Like do you live in Kansas City?? Or some other landlocked hinterland hole that only has Gorton’s fish sticks for seafood?! Seriously, serves me right for believing such reviewers.
访问于三月 2024
Menu entrée plat dessert le soir 31 €. Très bonne cervelle de canut. Beaucoup de monde il est préférable de réserver.
访问于三月 2024
La vraie cuisine Lyonnaise dans toute sa splendeur! Petite carte mais que du très bon ! Incontournable! Passez y pour voir !
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On m’a trouvé une table avec vue sur les cuisines je ne pouvais demander plus.
Toute l’équipe a été trop pro du début jusqu’à la fin.
Je recommande fortement et pour mes déplacements à Lyon je sais où j’irai.
Un grand bravo a l’équipe des serveur tous cela fait chaud au cœur de tomber sur un restaurant comme celui ci
Bravo a la cuisine également une tarte au citron comme j’ai jamais mangé.
À très vite.