Le Musée

The story

Le Musée – A Michelin-Recommended Lyonnaise Bouchon in Lyon

A 17th-Century Stable Turned Bouchon

Le Musée is not just a restaurant; it is a living archive of Lyon’s culinary soul. Tucked away on rue des Forces, its entrance hides behind one of the city’s secret traboules, a passage that immediately immerses you in history. The building itself dates to the 1600s, when it served as the stables of the Hôtel de Ville. Today, those same stone vaults – classified and preserved – frame a dining room that feels both ancient and intimate. Before chef Quentin Delbassee took the reins, the kitchen was long held by the legendary sisters Laverrière, and later by Luc Minaire, cementing Le Musée’s place in the matriarchal lineage of the bouchon.

Chef Quentin Delbassee Carries the Torch

After a decade cooking in this very kitchen, Quentin Delbassee became the new guardian of the flame. For him, taking over Le Musée was a natural progression – a promise to preserve the warmth, the shared plates, and the unmistakable energy that defines a true Lyonnaise bouchon. His passion is rooted in respect for tradition, and it shows in every detail.

The Menu: Lyonnaise Classics

The menu reads like a museum catalogue of Lyon’s greatest hits: quenelle de brochet with lobster sauce, saucisson brioché, tablier de sapeur, andouillette Bobosse with mustard sauce, joues de porc à la lyonnaise, and a tarte aux pralines that glows pink. Each dish is a piece of collection – the kind of cooking invented by the Mères Lyonnaises, the formidable women who defined the city’s cuisine. Lunch and dinner are served in set formulas (plat only, entrée+plat, or full menu), with a gourmand option that adds cheese. The wine list leans heavily on Beaujolais and Côtes du Rhône, served by the pot or bottle.

The Mâchon Tradition

Le Musée is also a proud member of the confrérie des Francs-Mâchons, guardians of the old canuts’ early-morning feast. On Saturday mornings, the restaurant opens at 8am for a mâchon – a robust spread of charcuterie, tripe, and other specialties, always with a pot of Beaujolais. It is a ritual that chef Delbassee upholds with the same devotion he brings to every other meal.

Le Musée has earned a Michelin Recommended distinction, a quiet but meaningful recognition of its unwavering commitment to authentic Lyonnaise cuisine in a setting that feels both historic and alive.