Food: French classic
Address: 173 rue Cuvier 69006 Lyon, France
Phone Number: +33 4 72 74 12 74
Guide Michelin: 2 stars
Gault & Millau: 16/20
What I paid: 250 € (for the biggest menu, a 148 €, together with some quality wine)
Visited: July 29, 2017
Restaurant Le Neuvième Art opened as recently as in June 2014, but has already been awarded with two Guide Michelin stars.
Chef Christophe Roure, who runs the restaurant together with wife his Nati, is however not a newcomer on the French restaurant scene. Christophe was awarded the respected “MOF” or “Meilleur Ouvrier de France” (Best Craftsman of France) in 2007. Christophe Roure gained his expertise at numerous prestigious restaurants. E.g. at La Poularde in Montrond-les-Bains, a stint in the kitchens of Paul Bocuse, and with Pierre Gagnaire. His first restaurant, in Saint-Just-Saint-Rambert in the Loire region, quickly gained a Michelin star, followed by a second one in 2008.
Though we had a big testing menu for lunch at Troisgros ending at 16:00, we said prior to arriving for our dinner here, that we should opt for a little smaller menu this evening.
You could choose between one or two mains, in one menu alternative (naturally with amusements and desserts etc), and four or five courses in another menu. When we “inspected” the smaller menu, we found some similarities in regards to previous meals on our trip. Therefore, we decided to go with the little bigger menu, where you also had one option; four or five courses (plus amusements etc…). I then said; lets go all in (again) this meal… Consequently, the biggest alternative was chosen together with a Krug GC as the first bottle. In hindsight, we were all very happy with this choice.
MISES EN BOUCHE
CRAB ‘ROYALE’ WITH FISH ROE AND SNOW PEAS,
WARM FOIE GRAS, ANISEED MELON
AND TONKA BEANS
One of the very best foie gras dishes I ever had. The aniseed melon and Tonka beans accompanied the warm foie gras ver well.
LACQUERED WITH A SPICED BUTTER,
GREEN MANGO SUSHI AND CRUSTACEAN BROTH
SHELLFISH AND MUSHROOMS ‘RAGOUT’
FLAVOURED WITH LEMON GRASS AND FRESH GINGER
IN AN HOLLANDAISE SAUCE
The term ragout refers to a main-dish stew. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. So this dish was not really a ragout. That being said, I really enjoyed this shellfish and mushroom dish.
‘BLACKMORE’ WAGUY BEEF,
CELERIAC IN A SEA SALT CRUST
AND MINT POWDER
Obviously not your ordinary yoghurt…
SLICED AND POACHED WHITE PEACHES
IN A SOUP,
PEACH PULP GRANITA
Even though I enjoyed all those petit fours, I especially adored the caramel yuzu.
This cake may look ordinary, but the taste was anything but ordinary!
Summary: We were really happy (but almost glut) after our four hours lunch at Troisgros, the very same day. This, together with opting for the biggest menu this evening, and still being so satisfied with our dinner, says quite a lot about the level of food served here. We all agreed that we, in the future, shall return for a dinner here on an empty stomach.
Personal and relaxed service also added to the overall positive experience this evening!
Christophe Roure is famous for selecting the very best produce and suppliers. On our little weekend trip, we visited five restaurants in total, and four of out of those were world famous, but the fifth (i.e. Le Neuvième Art) is not that well known outside of Lyon (or at least France), but is to my taste buds world class and definitely a restaurant you should visit if you are in Lyon. Highly recommended!