Racine

The story

Racine Lyon: Bistronomic & Local Cuisine – Bib Gourmand

Racine: Bistronomic and Local Cooking in Lyon 9

At Racine, the ethos is refreshingly direct. The team’s own words sum it up best: “Here we peel, we chop, we emulsify, we poach, we deglaze, we blanch, we roast, we pan-fry, we scale and we plate… in short, here, we cook!” This hands-on philosophy defines everything at this Lyon 9 address, which has earned a Michelin Bib Gourmand for its good quality, good value cooking.

The kitchen works with an ardoise – a chalkboard menu that changes daily according to market arrivals and the rhythm of the seasons. The cooking is rooted in the local terroir, with a strong emphasis on sourcing from nearby producers who share the restaurant’s ethics. The team collaborates with suppliers such as Domaine Morat and L’Huilerie Beaujolaise, ensuring that the Mediterranean and modern cuisine on the plate is built on a foundation of honest, carefully chosen ingredients.

Every day, the menu offers a balance of fish, meat, and a vegetarian option. For lunch, a single main course is €18, while a three-course formula (starter, main, dessert or cheese) is €28. In the evening, the same formula is €32, and a seven-course tasting menu, selected by the chef from the day’s ardoise, is available for €58. The wine list is equally personal, described as a collection of the team’s own favourites and discoveries.

The Chef’s Meal: A Monthly Exploration

One of Racine’s most distinctive features is the monthly “Repas du Chef” (Chef’s Meal), held on the first Saturday evening. Each edition focuses on a single theme, turning a single ingredient or idea into a full tasting experience. Past themes have ranged from “Les Champignons” (mushrooms) and “Coquillages et Crustacés” (shellfish and crustaceans) to more conceptual explorations like “Monochrome Rouge” (monochrome red) and “Souvenirs de Cantine” (cafeteria memories). Upcoming editions promise themes such as “Cuisine Méditerranéenne” and “Les fruits et légumes de printemps,” reflecting the kitchen’s ongoing dialogue with the seasons.

The Setting and Spirit

Racine describes itself as “brut, naturel, unique” – rough, natural, and one of a kind. The restaurant also offers private dining for groups of 10 to 110, with options for partial or full buyouts, cocktail receptions, and projection screens. It is wheelchair accessible, with outdoor seating available, and welcomes guests for both lunch and dinner from Monday to Friday, with the special Chef’s Meal on the first Saturday of each month.