Following the unexpected loss of its Michelin star, management wanted to bring something new and “renew the gastronomic offer”.
The gourmet restaurant finally reopened in early September. With the “Lyonnaise vein” as the chosen concept. The menu of the restaurant Les Trois Dômes takes up the recipes of today’s cuisine. Chef Jérémy Ravier reworks and personalizes them with his know-how and creativity. Sometimes, a touch of Lyon invites itself.
“We have chosen different market gardeners for fruit and vegetables, Renée Richard for cheese, Maison Pozzoli for bread, Huilerie Beaujolaise, Maison Gast for charcuterie and Lyon products… Other French suppliers will also be called upon, such as Acadian Lobsters for seafood, Exceptional Meats for the butcher’s shop”explains the restaurant.
The new map can be found here.
The view of the Rhône is always the same.