One of Lyon’s most gorgeous restaurants: L’Atelier des Augustins, Lyon

Posted on 31/10/2020

This gorgeous little French restaurant in Lyon is literally full of surprises, and one of Lyon’s great gastronomic experiences.

Lyon is the gastronomic capital of food in France, so it is full of over 4000 fabulous restaurants. This is one of the best, and one of the many reasons Lyon should be on your list for your next European vacay.

There is no menu at L’Atelier des Augustins restaurant in Lyon.

Instead, a three-course dinner menu (or six) is served, and apart from selecting either fish or meat for mains well in advance and letting the chef know about allergies when you book, you don’t know what is coming until it arrives.

The setting is relaxed at L’Atelier des Augustins. Lyon is a relatively small city so many guests arrive on foot, and it is down a little lane and appears unassuming when you walk in.

L’Atelier des Augustins is two-storey with a traditional wooden slatted roof, and wooden floors, and seating on both floors at simple but comfortable wooden tables neatly dressed up with cutlery and wine glasses for dinner.

There is an exposed stone wall that is somehow raw but comforting.

Bread is brought with homemade butter with just enough salt and flavour.

A little appetiser is brought to each table which on the night I was there were 2 morsels of food bursting with flavour and texture. They change these daily. A fabulous start.

Fish on a white round plate with dropleys of orange and black sauce and herb branches — There is no menu. Instead, a three-course dinner menu (or six) is served.

Each course is matched with a wine, carefully and perfectly selected to match the food. The entree when I was there was a beef tartare served on of all things, a savoury waffle which had spinach cooked through it.

It was full of flavour, with the tartare having just enough onion and herbs and a touch of spice. But the savoury waffle added a lot of texture and crunch. The spinach flavour crept in every now and then reminding me this was savoury, not sweet, even though it was a waffle.

Beef tartare neatly presented on a round white plate with a savoury waffle underneath — The spinach flavour crept in every now and then reminding me this was savoury, not sweet, even though it was a waffle.

The tartare was flavoursome and delicious – a few balls of caviar on top added to the taste sensations. The local blended white that went with it at L’Atelier des Augustins was stunningly deep and rich. Perfect.

t is two story with a traditional wooden slatted roof, and wooden floors, and seating on both floors — Atelier des Augustins is two-storey with a traditional wooden slatted roof, and wooden floors, and seating on both floors.

The main I chose was fish and it was experimental and spectacular. Cod and scallops were served confit, with a scallop sauce poured over it at the table.

The Fish and scallop main on a grey plate in squares and round tubeswith a delicate scallop sauce poured at the table at L'atelier Des Augustines Lyon — The Fish and scallop main with a delicate scallop sauce poured at the table at L’atelier Des Augustins Lyon.

The pre-dessert looked as gorgeous as it tasted. I can never say no to chocolate, especially quality, dark, rich chocolate dessert.

Thin chocolate sheets had sorbet, a burst of red pepper and Grapes marinated in port, sorbet and sumac.

A Chardonnay from the north of Lyon was the third wine pairing and again, perfectly matched the texture and flavour of the dessert.

L’Atelier des Augustins has over 250 bottles of wine on-site to choose from, and unless you want to make your own choices, is carefully matched to each course.

The main dessert was three small islands of cake, glimpses of lemon meringue, orange, and mascarpone magnificently plated and tasted incredible.

wine glass with white wine inside sitting on a wooden round table in a resaturant with a wooden slatted roof — The restaurant in Lyon has over 250 bottles of wine on-site to choose from, and unless you want to make your own choices, is carefully matched to each course.

The homemade tea had hibiscus and mint and I’m sure plenty of other healthy ingredients.

It was a gorgeous way to end a truly extraordinary meal. The menu is updated every 8-10 weeks so I will be back – soon. Click here to book.

Renae

Renae is a luxury hotel consultant travels the world looking for the ultimate travel experiences for her audience of women over 35. She has more than 25 years experience as a degree qualified journalist writing for many magazines, newspapers and digital platforms. Renae spends her time professionally speaking, coaching CEO's and GM's and eating dark chocolate.