The story
At Lulla in Lyon, chef Lucas Guiniot runs a modern sandwich kitchen that trades corporate life for a fully stocked prep line. He left his marketing career in 2022 to pursue formal culinary training, now sharing the space with partner Younes Brunet-Khay. Their approach centers on daily preparation using sourdough bread baked next door at Maison Antoinette. The menu shifts with local seasonality, reflecting a background in global travel and street food culture.
The sandwich-centric dining list features a pulled birria beef option layered with scamorza cheese, creamed corn, and a bright lemon salsa verde pressed between golden shokupan slices. Guests can pair this with a summer salad combining roasted peaches, Pugliese stracciatella, and a dill-cider vinaigrette. Thursday and Friday evenings introduce rotating chef creations like rigatoni tossed with zucchini and fennel sausage, closing the meal with dark chocolate cookies finished with coarse sea salt.
The dining area carries a seventies aesthetic defined by smoked plastic panels, brushed metal chairs, and a solid walnut service counter. An orange vinyl banquette lines one wall, creating a casual backdrop for both quick lunch breaks and extended evening meals. The team operates without pretense, treating the venue as a neighborhood gathering point where click-and-collect orders run parallel to seated tables. Weeknight dinner events occasionally expand the seating area to host themed recipe showcases.
Recognition
Ambience
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