The story
The story of this restaurant begins with its chef, Guy Lassausaie, a Meilleur Ouvrier de France since 1993. That same year, he earned his first Michelin star for his eponymous gastronomic restaurant in Chasselay. The award recognized his creative talent, rigor, and perseverance in a profession that demands excellence.
Chef Lassausaie describes his approach simply: "I try to ensure a just balance on my plate, in the associations of colors, in textures, but above all, respecting the taste of each product. You have to know how to stay simple and sublimate a dish through subtle alliances that awaken a memory." His cooking reinvents itself, evolving and surprising with recipes he enjoys twisting at will. Without showiness, his dishes are authentic and sincere, illustrating the refinement of great chefs. "The marriage of flavors, as powerful as they are, must never break the balance of the dish," he adds.
The modern cuisine menu is built around seasonal products. Several tasting paths are offered, including menus at €95, €130, and a degustation menu at €150. A la carte, dishes might include a lobster salad with mushrooms, artichoke, and a ginger and calamansi vegetable broth, or a fillet of sole cooked on the bone with lemon confit. Main courses feature ingredients like Bresse chicken, lamb from the region, and game, all prepared with a focus on balance and subtlety. Desserts, such as a chocolate Guanaja mousse with hazelnut crunch or a lemon confit with limoncello cake, complete the experience.
Located in the quiet town of Chasselay, just northwest of Lyon, the restaurant provides a setting for a refined meal. The property includes a private parking lot and private rooms available on request for special events. This is a place for focused, high-quality cooking where the chef's commitment to his craft is evident in every detail.
Recognition
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