L'Atelier des Augustins

The story

L'Atelier des Augustins, Lyon – Michelin-Starred Modern Cuisine in the Heart of Lyon

A Table of Sharing in Lyon's First Arrondissement

Between the slopes of Croix-Rousse and the quays of the Saône, L'Atelier des Augustins occupies a former fief of the Canuts. Here, chefs Nicolas Guilloton and Thomas Belval express their vision of a cuisine driven by instinct and the moment — rooted, personal, and deeply connected to the surrounding landscape. The restaurant has held a Michelin star for its high-quality cooking, a recognition that feels natural given the precision and sincerity of the work.

The Chefs and Their Territory

Nicolas Guilloton’s path is an unusual one. A trained contrebassist and musicologist, he found his calling in the kitchen of Émile Jung at the legendary Crocodile in Strasbourg. Stints at the George V in Paris, the French Embassy in London, and a formative period in Bamako, Mali, gave him a global perspective that he now channels into a cuisine anchored in a 200-kilometer radius around Lyon. His partner, Thomas Belval, a Lyonnais raised in a family of cooks, brings an exacting rigor and a passion for roasting. Together, they draw on the bounty of Burgundy, the Rhône Valley, Auvergne, and the Alps — alpine lake fish, summer fruits, and vegetables from their own garden.

The Experience

The dining room is a contemporary space with high ceilings, natural materials, and splashes of color. The service is convivial, designed for the pleasure of receiving. Menus are surprise affairs, telling a story of the season and the producers. Look for signatures like a mi-cuit foie gras with asparagus and choucroute, or féra (a whitefish from Lake Léman) prepared Yassa-style with attiéké — a nod to Chef Guilloton’s African memories. The wine list, overseen by sommelier Maxime, is a thoughtful selection that leans heavily on the great terroirs of the region. Since 2022, the kitchen has operated with a Green Food label, using ozonated water for cleaning and sourcing organic produce wherever possible. This is modern cuisine — not ostentatious, but built on true taste and emotion.