Micro Sillon

The story

Micro Sillon Reviews | Contemporary French Cuisine in Lyon

The Kitchen and Its Philosophy

Micro Sillon brings contemporary French cuisine to a quiet square in Lyon, where chef Mathieu Rostaing-Tayard recently reopened after closing his previous kitchen. The establishment secured a listing in Le Fooding for 2026, recognizing how the team maintains rigorous standards in a compact setting. Every ingredient arrives with a traceable history, and the kitchen translates that precision into shared plates like mackerel crudo finished with crisp Sardinian bread. This modern French cooking relies on exact proportions rather than heavy sauces.

The Room and Terrace

The dining area sits inside a compact building featuring rough stone walls and clean white tiling. String lights stretch across the outdoor terrace, which overlooks a wooded square in Lyon’s first arrondissement. Patrons gather here to slow down their evenings while passing around wooden boards of cured meats and farm cheeses. Evening turns the space warmer under the low hanging bulbs, shifting the mood toward late night conversations.

The Wine Cellar and Drinks

Joanna Figuet manages the beverage program, selecting bottles that match the intensity of the kitchen’s output. The cellar focuses on vibrant producers who prioritize texture over established prestige labels. Glasses of natural reds and crisp whites flow continuously. Visitors often pair a Picodon cheese or a plate of oysters with a bottle picked directly from the wall.