We drove for a little over two hours from Avignon to get to Lyon. Both equally charming cities in the South of France. The estimation had already included a quick stop to buy some snacks and a quick run to the toilet. We were there for a short two-day stay to explore Lyon before heading to the north of the country.
As soon as we have settled at the hotel, the whole day sightseeing trip with my nephews Lionel and Ralp started from Parc de la Tete d’Or (Park of the Golden Head) to Palais des congres de Lyon or Salle 3000 to Basilique de Fourviere (Basilica of Notre-Dame de Fourviere). These amazing places we’ve visited were probably the most popular for first timers in the city of Lyon.
Let’s cut to the chase. We had a lavish dinner at Le Pailleron. This is one the city’s ‘s most favourite places for a traditional and delicious French cuisine. We all chose the 33,50 € Dinner Set which included aperitifs (appetisers), plat principal (main dish), fromage de chevre (goat’s cheese) and dessert. Coffee comes right after the dessert. (It’s the French way.)
They also have dinner sets starting from 23,50 € to 50,00 €, but no matter how expensive their dinner sets are, it was the presentation, the size of servings and the TASTE that made it lavish. As their menu says, “Our recipes have made a mark in the French soil for 20 years.”
Really thankful to Lionel for this recommendation. Although finishing the Cassoulet (massive serving with duck leg and two giant sausages) wasn’t successful, it was still so worth the try. Highly recommended! We also had the chance to meet the restaurant’s very vibrant Chef de cuisine, Jean Rubini, who hails from Grenoble, France. He’s been with the restaurant for six years now. Merci beaucoup, Chef!
Aperitifs / Salades
Le Plat Principal
Rôtie au four, servie croustillante à souhait, jus de cèpes et champignons des bois (The duck leg confit 4:00 thyme and garlic o Oven roasted, served coustillante to sauhalt juice and porcini mushrooms)
Tout est dit… à déguster! (Beef fillet Rossini your stove cooking foie gras really based says it all .. to be enjoyed!)
Confit de canard, saucisse de Toulouse… gratiné au four… Courage! (Try our house cassoulet recipe from my gran-mother Lucienne duck confit, Toulouse sausicce Courage browns or oven!)
For the complete Le menu Pailleron, visit http://www.lepailleron.com