Bouchon Bât-d'Argent — Restaurant in Lyon

Thursday night. Solo dinner. I arrived two minutes after opening and was lucky to get a table as they were expecting to fill up the place. The menu indicated a few combinations which could include the day special. However when I asked what was that day’s special the waitress who sounded already on the edge said that everything on the menu was ‘special’. I ordered an aubergine based starter with stracciatella cream. It arrived exactly 30 seconds after I ordered and it predictably was very cold (as in just out of the fridge cold) and did not have any taste. As a main I ordered the slow cooked veal ossobuco. Again it was underwhelming and the vegetables that came with it didn’t help. For dessert I had ‘cervelle de canuts’ a typical cheese of Lyon difficult to mess up and in fairness they did not. I very rarely write negative reviews however no one asked me if everything was ok during service or whether I enjoyed my meal afterwards. Had they done, I would have given them my feedback there and then and not here. Maybe I went on the wrong night, it definitely felt that the two waitresses were struggling with so many customers between just the two of them. It was doubly frustrating because this place came amongst the top recommendations of my walking tour guide who had up to this consistently suggested...

Ce bouchon sort de l'ordinaire par sa décoration mais pas d'inquiétude vous y retrouver les codes de la cuisine lyonnaise. Le pâté en croûte est juste parfait, la quenelle de brochet servie avec sa sauce et son riz pilaf à tomber. La cuisson du poisson parfaitement réalisé nacré, les assaisonnement sont justes. Petit bémol sur la faisselle accompagnée de son coulis. Aujourd'hui à la poire et baie timut trop fade. Dommage. Par contre la cervelle des canuts est juste sublime, et tout ça pour une addition raisonnable et douce. Le service est présent et attentionné. Je vous le recommande vivement.

This cork is out of the ordinary by its decoration but no worries you will find the codes of the Lyon kitchen. The pie crust is just perfect, the pike quenelle served with its sauce and pilaf rice to fall. When the fish is perfectly cooked, the seasoning is just right. Small downside on the plate accompanied by its coulis. Today with pear and timut berry too bland. Too bad. On the other hand the brains of the canuts is just sublime, and all this for a reasonable and sweet addition. The service is present and attentive. I highly recommend it.

Este tapón se sale de lo ordinario por su decoración, pero no se preocupe encontrar los códigos de la cocina de Lyon. La empanada es perfecta, la albóndiga de lucio servida con su salsa y su arroz pilaf a caer. La cocción del pescado perfectamente realizado nacarado, los condimentos son justos. Pequeño bemol sobre el haz acompañado de su cocción. Hoy en la pera y baya Timut demasiado sosa. Lástima. Sin embargo, el cerebro de los canutos es simplemente sublime, y todo por una adición razonable y suave. El servicio está presente y atento. Se lo recomiendo encarecidamente.

Der Deckel kommt mit seiner Dekoration zum Vorschein, aber keine Sorge, dort finden Sie die Codes der Lyoner Küche. Die Pastete im Teig ist einfach perfekt, der Spieß mit Sauce und Pilaf-Reis. Wenn der Fisch perfekt perlmuttert gekocht wird, sind die Gewürze genau richtig. Kleines Bémol auf dem Fassellen mit Sauce. Heute mit Birne und Beere zu fade. Schade. Aber das Gehirn der Kaninchen ist einfach wunderschön und das alles nur für eine vernünftige und sanfte Zugabe. Der Service ist da und fürsorglich. Ich empfehle es Ihnen sehr.

这座玉米座的装饰与众不同，但不用担心，您会发现里昂厨房的密码。 馅饼皮非常完美，派克蛋奶酥配酱汁和藏麦饭一起食用。 当鱼煮得完美时，调味刚刚好。 盘子上的小缺点，还有一个大的盖。 今天的梨和木莓太淡了。 太糟糕了。 另一方面，椰子的大脑是崇高的，所有这些都是合理和甜蜜的补充。...

I recently enjoyed a meal at Bouchon Bât-d'Argent with my husband on our first night in Lyon. We only had a few nights, so wanted to make sure we got to taste some classic Lyon dishes.

The menu is small, but there is enough choice, and even with 4 dishes for each course, it was still hard to choose as they sounded delicious. Every item I ate during my meal was amazing. The starter Pate was great, but the highlight was both the 10 Hour Slow Cooked Pork, which just melted in the mouth, and the Goats Cheese Cheesecake, which was both unique and flavoursome.

The restaurant was very busy, but I’ve never seen such a small team handle so many customers with ease. Overall, we had a lovely meal at Bouchon Bât-d'Argent and I would certainly recommend a visit if you’re...