The story
PY Restaurant brings modern cuisine to Lyon’s 6th arrondissement, just steps from the Parc de la Tête d’Or and the Masséna metro. Since opening on cours Vitton in late 2018, the restaurant has earned a place in the Michelin guide (recommended since 2020) and, since 2025, in Gault & Millau’s “List 1000.” The recognition is a natural fit for the kitchen’s precise, market-driven approach.
The team behind PY is a partnership of two distinct careers. Chef Pierre Mercier began his kitchen work in Mionnay in the early 2000s, spending seven years in the Ain region, eventually becoming a sous-chef in a two-Michelin-star house run by Philippe Jousse and Suzanne Chapel. At the same time, Yuko Matsumoto—a Japanese cook trained at the Plaza Athénée under Alain Ducasse—started her front-of-house career with Chapel. In 2010, they founded Saveurs de PY on the Croix Rousse plateau, then moved to their current address in 2018.
The restaurant describes itself as “bistronomique”: a convivial, accessible take on fine dining. The menu changes with the market, and the cooking is straightforward yet refined. At lunch, a two-course menu is €24, three courses €28; dinner begins at €37 for two courses and €42 for three. The atmosphere is warm and welcoming—ideal for a business lunch, a quiet dinner with friends, or a family celebration. A private dining room is available for special occasions.
PY Restaurant’s modern cuisine is built on seasonality and technique, without pretension. The Michelin and Gault & Millau nods are earned—not for show, but for the honest, polished cooking that comes from a kitchen with deep roots in French gastronomy and a clear sense of place.
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