À la Table des Lys

The story

À la Table des Lys – Modern French Cuisine in Saint-Étienne | Michelin Recommended

On the heights of Saint-Étienne, just minutes from the centre, À la Table des Lys sits in a modern, glass-walled space with views over the golf course. Since opening in 2019, the restaurant has built a reputation for cooking that respects tradition while feeling thoroughly contemporary – a balance that earned it a place in the Michelin guide.

Chef Marc Lecroisey

Marc Lecroisey grew up surrounded by fine dining. Before opening his own restaurant, he spent seven years running the kitchen at Les Ambassadeurs in Saint-Chamond, the family hotel-restaurant. Earlier, he worked for Alain Ducasse in Monaco and at the Beau Rivage in Condrieu. At just 25, while working in Troyes, he received a Michelin star – a distinction that came only months into his first head chef role.

At À la Table des Lys, Lecroisey builds on that foundation. His style is rooted in classical French technique, with fresh, natural products and subtle inventive touches. Everything is made in-house: sauces, smoked salmon, foie gras, ice creams, sorbets, and all pastries. The menu changes with the seasons, but the approach remains consistent – dishes that are refined, light, and precise.

The setting and the team

The interior was designed by Lydie Colomb, whose eye for detail created an atmosphere that is both sober and warm. The dining room is divided into three intimate salons, each with soft lighting and carefully chosen tableware. The overall feel is relaxed and elegant.

Bernard Berger, the maître d’hôtel, brings decades of wine knowledge. The cellar leans heavily on the Rhône Valley – Saint-Joseph, Côte Rôtie, Condrieu – but also offers a wide selection of whiskies, rums, and digestifs. Berger’s advice on pairings is part of the experience.

Modern cuisine, classical roots

Every menu includes an entrée, main, cheese course, and dessert – no supplement. Dishes might feature green asparagus with parmesan crumble, line-caught fish, or pork cheeks seared on the plancha with spiced pepper sauce. The group menus, available for private events, show the kitchen’s range: whole lobster steamed with Puy lentils, pigeon from Châteauneuf with foie gras escalope, or a classic hare à la royale.

The Michelin guide describes the restaurant as “an elegant, intimate table, ideal for a dinner in town,” praising a cuisine “in love with freshness, lightness, and finesse.” That recognition, combined with a loyal local following, makes À la Table des Lys one of Saint-Étienne’s most dependable addresses for modern French cooking.