Le suprême

I would put it somewhere between 4* and 5*, but rounding up. We had a good night here, but with a few small misses. We really enjoyed the food except for their specialty liver mousse (too large of a portion without side dishes to balance with acid or similar) and the staff was at times overly attentive to a larger group in the back of the restaurant. They were very kind and did a good job explaining dishes in English - much appreciated. An odd highlight was the first batch of bread which might have been the best bread I've ever had.

Such an understated place! Got recommended the restaurant by a book I got for Christmas called 'Where chefs eats' and it did not disappoint! The quality of the food was exceptional, and the dishes were a perfect balance of classic French cuisine with a modern interpretation without taking you too far away from familiarity. The waitress came after some time as she had to translate the menu from French to English. The kitchen was half open, and you got a glimpse of the professionalism of the chefs. As we didn't want to have the full wine menu, the waitress recommended excellent wine pairings for the main dish. We ordered the tasting menu consisting of 4 dishes, but it was almost 6 dishes as we got some kind of smoked haddock croquette appetizer and after dessert marshmallows with chartreuse and mini Madeleines. The tasting started with scallops for me and crab for my partner. The scallop was very well made and the black garlic added a good depth to the dish. The crab was sweet and well accomplished with the vegetables. Next was the blond liver made of chicken, which had a nice strong yet subtle taste. The portion size of this dish could be a bit smaller, as the taste of liver quickly saturated your appetite, the orange was a nice contrast to the fattiness, but the liver was still a bit overwhelming. For the main dish, we got the guinea fowl and arctic char. The guinea fowl was prepared nicely, with the insides of red and a good roast on the outside, it was paired with pickled red cabbage and a butternut purée. The arctic char was amazing! Such a simple dish lifted up to a whole new level. The morel added a nice savoury taste and depth to the dish, while the gnocchi gave a nice texture in juxtaposition to the fish. For dessert the apple jelly was a nice fruity flavour explosion with the tart and aromatic citruses, and fresh melon and meringues for sweetness. All in all a terrific dinner experience, and I was very happy that I found this place!! We had a chance to say thank you for the meal to the chefs, and they were so wonderful as well as the staff! 11/10 would recommend, and I have never been so happy to pay for a meal, for it was indeed a bargain!!

Grilled tuna salade - The side of cooked veggies was very tasteful. The tuna itself was perfectly grilled. Blond liver cake - extraordinarily flavorful. The white pepper sprinkles added a delightful kick to the liver cake. It's a bit heavy so 4 courses is probably better. Youngster with Chantelle egg plant caviar - The youngster is like a quail I guess, cooked perfectly rare. Not gamey at all. The mushroom sauce was delicious. And the egg plant caviar was very good as well. Mango Panna Cotta - Not to sweet and amazingly delicious. Three coconut cream was the highlight as well

Came for lunch and thoroughly enjoyed myself. Lovely white burgundy wine along with three course: liver cake, swordfish, and poached pear with Chestnut cream. The liver cake with foam, crispy sage and tiny crisp lardons was excellent. The wordfish was beautifully cooked with tasty sauce and pickled peppers. The poached pear desert was a great mix of textures between paoched pear, gelee, crisp meringue, fresh grapez and chestnut cream. Lovely suprise of a chaetruse marshmallow and citrus financier with my coffee as well!

Amazing restaurant. Good price and high quality. The owner is friendly and attentive. Highly recommend it !

Valentin made the experience absolutely marvelous. Her incredible service and positive energy was amazing. We really appreciate Valentin and the gentleman (forgot his name sorry!) for being so attentive despite being so busy! great wine recommendations too!

Fantastic restaurant - just had lunch here. The waitress was delightful, and had far better command of English than she thought. We had the semi-set menu with fois de blond to begin, quail with red cabbage & beetroot three ways for main, cheese plate, and citron-y desert the exact components of which escape me for now, but which was exceptional. For three people, with wine, less than €150. Truly fine dining at a great price.

Restaurant with high ambitions, however the high menu price does not correlate with the service level. The menu was of high quality with a solid craftsmanship. Unfortunately, the service lacked a basic understanding of general service level. To be more specific, the wine pairing came at the end of a course, finished empty plates were left on the table for approximately 20 minutes.

Grilled tuna salade - The side of cooked veggies was very tasteful. The tuna itself was perfectly grilled. Blond liver cake - extraordinarily flavorful. The white pepper sprinkles added a delightful kick to the liver cake. It's a bit heavy so 4 courses is probably better. Youngster with Chantelle egg plant caviar - The youngster is like a quail I guess, cooked perfectly rare. Not gamey at all. The mushroom sauce was delicious. And the egg plant caviar was very good as well. Mango Panna Cotta - Not to sweet and amazingly delicious. Three coconut cream was the highlight as well

Elegant and innovative cuisine; relaxing atmosphere and friendly, knowledgeable staff. A true gem!

Delicious food prepared well! Was pleasantly surprised by the care and thoughtfulness in all the dishes. We sat near the kitchen and watching the chefs work masterfully made the meal even more enjoyable. The staff is attentive, but not overbearing. An excellent place, can't wait to go back!

Great experience. Recommended from a foodie friend in NYC I decided to try it out in a solo 2 night stay in Lyon en-route to Grenoble. I did not have reservations in a Saturday night and they were fully booked but managed to accommodate me. I had the scallop tart and the fish entree which were both exceptional. The staff were all professional and friendly.

I'm very glad to know of this place from the hotel concierge's recommendation when I asked for the best place to sample Bresse chicken in Lyon. Only 2-3 metro stops from Place Bellcour, it is located right next to the metro exit. Very simple to find. Away from the tourist strips, it was full of locals when I was there. The maitre spoke excellent English, wine list is moderately extensive and pricing is reasonable (€22-25 for mains). Foods are all modern gastronomic creations with presentation to match its fantastic tastes. If you look for traditional bouchon-style foods, don't come here. But if you're after authentic modern, assured French cooking with a mastery of techniques then this is THE place to be. I have no doubt it will be a hatted restaurant soon.

Beautifully executed, delicate, delicious, with comfortable restaurant ambiance. Each plate came out as a piece of artwork, balanced, without pretension. I would highly recommend La Supreme - it is a respite from the really heavy bouchon/typical Lyonaisse food (which is of course delicious - but something to take a break from before you go comatose).