L'Atelier des Augustins

Haute French restaurant · 1st Arr.

L'Atelier des Augustins

Haute French restaurant · 1st Arr.

3

17 Rue Hippolyte Flandrin, 69001 Lyon, France

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L'Atelier des Augustins by null
L'Atelier des Augustins by Matthieu Cellard
L'Atelier des Augustins by null
L'Atelier des Augustins by null
L'Atelier des Augustins by null
L'Atelier des Augustins by null
L'Atelier des Augustins by null
L'Atelier des Augustins by null
L'Atelier des Augustins by null
L'Atelier des Augustins by null
L'Atelier des Augustins by null
L'Atelier des Augustins by null
L'Atelier des Augustins by null
L'Atelier des Augustins by null
L'Atelier des Augustins by null
L'Atelier des Augustins by null
L'Atelier des Augustins by null
L'Atelier des Augustins by null
L'Atelier des Augustins by null
L'Atelier des Augustins by null
L'Atelier des Augustins by null

Highlights

Inventive dishes, surprise tasting menu, local ingredients, stylish space  

Featured on Michelin
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17 Rue Hippolyte Flandrin, 69001 Lyon, France Get directions

latelierdesaugustins.com
@atelierdesaugustins

€100+ · Menu

Reserve

Information

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17 Rue Hippolyte Flandrin, 69001 Lyon, France Get directions

+33 4 72 00 88 01
latelierdesaugustins.com
@atelierdesaugustins

€100+ · Menu

Reserve

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Last updated

Oct 13, 2025

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@infatuation

The 24 Best Restaurants In Lyon - Lyon - The Infatuation

"L’Atelier des Augustins is all clean lines and minimalism, with dishes so precise they look as though they’ve been measured with a ruler. How a radish ever came out of the ground looking that perfect, we’ll never be able to fathom. Although dishes are architectural in design and might seem out of reach, the €54 lunch menu is much cheaper than many fancier restaurants in the area. Classic and modern mix harmoniously here: trout fillets served on miso carrots and wild hare on spaetzle. It’s pretty legendary—book early." - anna richards

https://www.theinfatuation.com/lyon/guides/best-restaurants-lyon
View Postcard for L'Atelier des Augustins
@infatuation

L’Atelier Des Augustins - Review - 1st Arr. - Lyon - The Infatuation

"L’Atelier des Augustins is all clean lines and minimalism, with dishes so precise they look as though they’ve been measured with a ruler. How a radish ever came out of the ground looking that perfect, we’ll never be able to fathom. Although dishes are architectural in design and might seem out of reach, the €54 lunch menu is much cheaper than many fancier restaurants in the area. Classic and modern mix harmoniously here: trout fillets served on miso carrots and wild hare on spaetzle. It’s pretty legendary—book early." - Anna Richards

https://www.theinfatuation.com/lyon/reviews/atelier-des-augustins
View Postcard for L'Atelier des Augustins
@michelinguide

"After stints in the kitchens of top establishments and the French embassies of London and Bamako, Nicolas Guilloton has turned his ‘workshop’ into a stylish, contemporary venue. The African masks decorating the spacious dining area are a nod to the chef's time in Mali. With Thomas Belval, his steadfast right-hand man, he delights diners with surprise menus that showcase his flair for balanced flavours and his commitment to locally sourced ingredients. The resulting repertory is original, high-flying, filled with flavour and demonstrates a savvy style when it comes to veggies. The lunchtime menu is a steal. The wine cellar reflects a genuine quest for eco-responsible producers." - Michelin Inspector

https://guide.michelin.com/en/auvergne-rhone-alpes/lyon/restaurant/l-atelier-des-augustins
View Postcard for L'Atelier des Augustins

Svitozar Markovskyy

Google
I would like to thank all the team for such an amazing experience. The set menu was so accurately crafted, all the dishes had great balance of flavors. Sour, sweet, savory, just a crazy explosion your mouth. I think it was one of the best set I ever tried!!! A MUST VISIT!!!

Charlotte L

Google
A pleasantly refreshing summer menu full of unexpected, vibrant flavors. I was especially impressed by their thoughtful use of local ingredients and foraged edible flowers, which added both beauty and a touch of wild charm to each dish. The creative interplay of raw and cooked elements showcased real culinary finesse. The space itself is warm and inviting, bathed in natural light that makes you want to linger a little longer. And to top it off, the prices are surprisingly reasonable for such a refined experience. Excited to come back on my next trip!

derya eryigit

Google
Food, service, ambiance… everything was wonderful. The menu was created in a very creative way. It was wonderful that the meals were a ceremony, with each detail adding a different layer of flavor. My star of the menu was the dessert; the taste combination was the work of a genius ✨. An unforgettable experience in Lyon ✨

Sidsel Kronstrand

Google
I have visited many one-star Michelin restaurants, so my expectations were naturally high. Unfortunately, our dinner here was disappointing. The service felt somewhat unorganized – for example, we sat without wine in our glasses when the chicken course arrived. I had asked about a wine pairing, but the “pairing” turned out to be two Champagnes and wines simply taken from the regular list by the glass. In Lyon, surrounded by some of the world’s greatest wine regions, I had expected something more thoughtful and unique. As for the food: none of the six courses truly stood out in terms of flavor. The fish dishes were fine, but overall it felt more like bistro food than Michelin level. Several dishes were simply bland or uninteresting, while others were dominated by acidity that overpowered everything else. The tomato course and a couple of others were far too acidic, and many of the courses carried very similar taste profiles. Visually, the plates were also not very inspiring – and we all know that the eyes taste first. The wines by the glass were simple and did not elevate the dishes, which themselves often lacked balance. There was no true sense of harmony between food, wine, and service, which is essential at this level. We even decided to leave before the second dessert. At €120 for a surprise menu, I expected both greater refinement and more memorable flavors. The owner and the staff clearly noticed that we were not satisfied, but showed no interest in hearing our feedback. Some, including the sommelier, did not seem open to it at all. As a food and wine blogger who has tried many Michelin-starred restaurants, I must say this dinner did not deliver on the level of creativity, service, or harmony between food and wine that one would expect.

Jess

Google
The main and desserts were really good, and I greatly appreciate how sustainable the restaurant is by sourcing from local producers <200km from the restaurant. However, I do wish I felt a bit more relaxed. Besides that, the herb butter served with the bread also left much to be desired, I couldn’t taste the herb nor the usual aroma of butter. But I can tell the restaurant really cares about what they’re serving. It’s one of those no frills dining experience with great emphasis on highlighting seasonal produce.

Дария Д

Google
This is great place for the food experience. I loved everything! Especially i would like to point out the cherries and sorbet, they came after dessert and i liked them more actually.

Brianne King

Google
Had a wonderful experience and an amazing meal! The service was incredible and the food even better! I was blown away by one dish in particular but everything was delicious! Highly recommend

Stephen Wilkinson

Google
What a wonderful evening. This is a restaurant which cares a lot about the food it provides and the people it serves. Great attention was given to designing a menu which reflected the precise moment in the seasons: the end of summer, with tomatoes featuring in every course, and the start of autumn, with some mushrooms making their appearance. The wine pairings were on the whole excellent; for me, the champagne and Chablis pairing with (I think) the fish, and the Viré Clessé with the final dessert. This (mozzarella ice cream with tomato jus) was a stand-out dish, as was the chicken (wrapped in cling film and cooked at 56 degrees for 90 minutes, we learned!). The fish (sandre) was also beautifully cooked, though perhaps the meat sauce, designed to contrast, overwhelmed a little. But everything was excellent, inventive, colourful, cheffy without being gimmicky. Meeting the chef at the end of the meal showed us why: he is clearly thoughtful, calm, confident in himself and in his restaurant. And he seemed terribly young, but then we’re quite old!