Le Kitchen

The story

Le Kitchen, Lyon – Bib Gourmand Bistronomy and Dessert Bar

A Day at Le Kitchen

Le Kitchen is a place that shifts character as the day progresses. Mornings bring sweet and savoury breakfasts with house-made pastries, granola, and artisan drinks. At lunch, a short, frequently changing carte highlights seasonal produce and the chef’s daily inspiration. Afternoons are dedicated to a dessert bar – plated sweets designed to be enjoyed the moment they are dressed, a concept usually reserved for higher-end establishments, here made accessible on a broader time slot.

Bistronomy with a Conscience

Connie Zagora and Laurent Ozan, both graduates of the Ferrandi school of French gastronomy, spent a decade learning their craft before opening Le Kitchen. They work closely with local farmers and producers for vegetables, fruit, flour, grains, and beverages, sourcing organic where possible. The kitchen practices an anti-waste gastronomy, employing fermentation, drying, transformation, and maceration techniques. The result is a modern bistronomy that respects the region’s rhythms and reduces waste.

Recognition and Team

Le Kitchen has held a Michelin Bib Gourmand since 2015, a testament to its quality and value. It also earned a Toque from the Gault & Millau guide, and in 2016 Zagora and Ozan received the Gault & Millau Jeune Talent prize. In 2025, Connie Zagora was awarded the Ordre du Mérite Agricole. The restaurant is a lively, gourmand space where local produce, careful technique, and a warm welcome come together – a Lyon address for those who appreciate honest, inventive cooking.