Restaurant Le Vivarais - Lyon 2
French restaurant · 2nd Arr. ·
Award-winning pâté en croûte, local ingredients, elegant setting
Award-winning pâté en croûte, local ingredients, elegant setting
"Bouchons in Lyon are what bistros and brasseries are to Paris, and having a meal at one is an essential experience when you’re in town, even if they skew a bit touristy. The exception is Le Vivarais, where all ingredients come from within a 40-mile radius, like cheese from Isère or frogs from the wetlands of the Dombes. It’s a good spot for a hearty, casual weekday prix-fixe lunch, where you should definitely order their pâté en croûte, which contains nine types of meat and has won awards in the Pâté-Croûte World Championships—yep, that’s a thing." - sophie friedman
"The exception to Lyon’s touristy bouchons is Le Vivarais, where all ingredients come from within a 40-mile radius, like cheese from Isère or frogs from the wetlands of the Dombes. It’s a good spot for a casual weekday lunch, with the three-course menu du marché that includes an appetizer, main, and dessert. Particularly delicious is their pâté en croûte, which contains nine types of meat and has won awards in the Pâté-Croûte World Championships—yep, that’s a thing." - anna richards
"Bouchons in Lyon are what bistros and brasseries are to Paris, and having a meal at one is an essential experience when you’re in town, even if they skew a bit touristy. The exception is Le Vivarais, where all ingredients come from within a 40-mile radius, like cheese from Isère or frogs from the wetlands of the Dombes. It’s a good spot for a hearty, casual weekday prix-fixe lunch, where you should definitely order their pâté en croûte, which contains nine types of meat and has won awards in the Pâté-Croûte World Championships—yep, that’s a thing." - Anna Richards & Sophie Friedman
Jonathan W.
Nataliia S.
Barb R.
Deniz Yasar A.
colin T.
Charles M.
Dan W.
Irene J.