Lyon | Rustique: The Pinnacle of Farmhouse Cuisine

Michelin star, Gault & Millau 16/20, Google 4.9/5, 115€​ French cuisine is often associated with elegance, refinement, and complex techniques—in short, it’s not very down-to-earth. As one of the birthplaces of French cuisine and France’s culinary capital, Lyon isn’t just home to legendary chefs like Paul Bocuse, Eugénie Brazier, and Fernand Point, along with their traditional and innovative French restaurants.😘 It also boasts a rustic eatery that lingers in your memory, and I’ll definitely return.​ Rustique sources all its ingredients locally: vegetables, herbs, some lesser-known meats, and river fish—no seafood at all, which is rare in a restaurant. Around 80% of the cooking is done over charcoal, with straightforward preparation. The seasoning relies on spices but isn’t heavy, perfectly suited to my taste. Chef Maxime has a wild imagination, creating combinations that sound odd but surprise and delight with the first bite 😋.​ The restaurant hosts only one seating per day. The front of house is mostly run by Maxime and his wife Helene, who often get busy but are happy to answer every question patiently. The meal lasts 4 hours—solo dining isn’t recommended; it might feel a bit dull. They offer “La Table du Chef” (Chef’s Table)—mention it when booking to dine while watching the kitchen in action. The wine list is small but includes great-value bottles like Clos du Marquis, Rayas, and a few Cornas.​🙌 Frog legs: Exceptional 🐸​ Anise hyssop apple juice: Bright green, I hesitated at first, but it was so good I ordered a second glass​ Mushroom salad with mustard ice: Tiny mushrooms, but packed with intense mushroom flavor​ Catfish skin soup​ Blue cheese ravioli with caviar​ Arctic char with pine nuts, trout roe & bergamot jam: Tastes like autumn 🍂​ Zander roe with toast: The restaurant’s signature. The toast is surprisingly similar to a thick egg omelet—an amazing pairing​ Ruffe with pig’s ear, porcini & coffee sabayon: A land-sea fusion, with two tender-yet-crisp ingredients showcasing the chef’s creativity​😂 Smoked veal sweetbreads with snails: The best veal sweetbreads I’ve had—rich smokiness, crispy exterior, and creamy interior​ Venison fillet with verbena sauce: Served with a small, rare slice of the tenderest venison—this bite is pure luxury​ Duck heart & liver mousse with chocolate​😊 Lemon sorbet with clover marshmallow​ Almond ice cream with blackcurrant sauce​ Straw ice cream with chocolate mousse & madeleines: That straw ice cream is unforgettable for anyone who’s tried it​😒🙌 #Lyon #LyonLife #LyonFood #LyonTravel #FrenchCuisine #FranceTravel #Foodie #FranceFood​