The Bulle restaurant, in Lyon, on the hill of Fourvière
Chef Meilleur Ouvrier de France Guy Lassausaie is opening a long-awaited restaurant on the Fourvière hill. A high-perched bistronomy that enjoys the most beautiful panorama of Lyon.
The hill that prays, according to the formula that made the fortune of the great historian Jules Michelet, is now also the hill of good food (no offense to the most voracious Puritans).
Twelve years after the opening of the restaurant of another Michelin-starred Meilleur Ouvrier de France, cook Christian Têtedoie, and in the wake of pastry chef and caterer Jean-Paul Pignol, also MOF(!), it’s the turn of Guy Lassausaie to settle in Fourvière.
The chef “Relais & Châteaux” from Chasselay, particularly renowned for his crab cake, avocado and caviar, opened a restaurant on Wednesday April 20 “rather chic and relaxed”hybrid between gastronomy and bistronomy.