The ski season is gradually coming to an end in the Alps, but in the capital of Gaul, putting away the skis is out of the question—especially when they lead us down the path of appetite. So, let’s grab our skis and head straight down to Val d’Isère!
Val d’Isère, at the pinnacle of Lyon’s gastronomy
Val d’Isère: this Savoyard ski resort is often hailed as one of the best in the world. So why not take inspiration from it for your restaurant? Hurtling down a black run or devouring a tablier de sapeur—same thing! Cross Rue de Bonnel, across from Les Halles Paul Bocuse, and step inside this bouchon. The interior is no exception: balloon glasses on checkered tablecloths, plenty of pictures hanging on the walls, and that typical buzz. As you can imagine, the atmosphere is incredibly friendly!
At the helm is a young team that’s shaking off the (false!) cliché of the slightly outdated bouchon. The duo of manager Édouard Baudin and chef Nicolas Pierre works wonders: offering quality at the best price. With a daily special at €14.20 (weekday lunch), it’s hard to beat.
100% homemade with quality ingredients
But how do you stand out in the crowded market of Lyon bouchons? Val d’Isère goes back to basics, and that’s undoubtedly the restaurant’s charm. Offering a menu that’s sufficiently varied and perfectly executed with local ingredients. When you taste the authentic Saint-Marcellin IGP from Mère Richard or the Bobosse charcuterie products, expertly prepared with a touch of finesse by an outstanding chef, you’ll have only one desire: to hit the slopes again!
We’ll give you just one piece of advice: when you walk through the doors of Val d’Isère, make sure you’re really hungry. Because when you glance at the menu, your eyes will be bigger than your stomach… Bon appétit, then, and drink up!
