The story
L’Éclat de Pierre is the first collaboration of Sébastien Leroy and Grisha Dziesmiazkiewiez, childhood friends and graduates of Lyon’s Institut Paul Bocuse. After years of experience opening and running restaurants for the Bocuse group and others, the duo won a city call to open the restaurant of the Halles Monts d’Or. Their project, launched in 2018 with support from MOF chef Jean Fleury, now sits at the heart of Saint-Didier-au-Mont-d’Or, facing the village church and the covered market.
The interior, designed by local agency Atelier Ardin, blends elegance with ease. A six-metre zinc bar invites morning coffee or evening apéro; large windows connect the dining room to the square. The open kitchen buzzes with activity. The décor – oak furniture, soft blue fabric, polished concrete floors – feels like a modern brasserie, comfortable yet refined. Two tall cylindrical columns rise through the room, treated as sculptural, industrial elements. Outside, three terraces (one seating 50) offer airy dining.
The kitchen works with fresh, local produce, changing the menu regularly. The cooking is described as “cuisine à la française, élégante et généreuse.” The midday menu offers a three-course meal at a fixed price, with options like œuf mollet with garlic foam, or a financier with citrus and white chocolate. From the à la carte, the Croque de Pierre (truffled ham and comté on seed bread) is a signature, alongside aged Charolais beef tartare and pavé of maigre fish with a winter minestrone. A vegetarian option is always available. The wine list runs to over 150 references, mostly local and grand crus.
This is a restaurant that feels both chic and unstuffy – a place to spend time, whether for a quick coffee or a long dinner. The Michelin inspectors have taken note, awarding it a Recommended status in 2026, a quiet recognition of the quality and consistency of this friendly, well-run brasserie.
Recognition
Ambience
Details
Location
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