Bulle - Restaurant de Fourvière - Guy Lassausaie — Restaurant in Lyon

Dreadful service, excellent location, good food

I found this restaurant 6 months before my trip, before it had many reviews on Google. I was so excited to combine lunch with a rooftop visit to the Basilica next door. It was supposed to be a beautiful memory of a truly special day in Lyon. I made a reservation as soon as it was possible and requested a table near the window.

Our lunch was booked for October 5. We arrived 20 minutes early and approached the first reception desk. The person DID NOT welcome us, just directed us to continue down the corridor. We encountered several employees, moving between kitchen and tables or talking among themselves. NO SMILES, NO WELCOME. I noticed an area in the centre of the dining room where servers converged to check the reservation list. It was very close to tables occupied by diners. I tried to approach and get the attention of a tall, slim woman with brown short hair. She was very cold towards me. Again, no smile, no welcome.

We waited for more than 5 minutes, during which a young couple appeared and were “processed” immediately.

Finally, we were “assigned” to a table in a corner. No view at all. I asked if there was a table with a view. “NO.” I asked if we could sit outside on the patio. “NOT OPEN.”

We took our seats at the corner table. We sat there, ignored, for a good 10 minutes. No menu, no reception, nothing. We were ghosts. At first, we chatted and tried to enjoy being able to sit down. As servers walked by to other tables and continued to ignore us, I grew impatient. Finally I stopped a server to ask for menus.

The rest of our experience was equally frustrating. We received bread and butter but no knives to serve the butter. Our food was served at a snail’s pace. A couple arrived much later and received their food at the same time as us.

The food was beautiful and delicious but the service was cold and inefficient. The only employee who ever smiled or displayed any sign of humanity was a young woman named Camille. I specifically asked for her name so that I could commend her for her good service.

I’ve eaten at Michelin-started restaurants all over the world. I cannot remember any with such terrible service. On this trip, we also dined at La Mère Brazier, Jeremy Galvan, Daniel et Denise. At La Mère Brazier, every single employee greeted and welcomed the guests. There was warmth and humanity in their eyes. They understood what it means to be in the...

Par quoi commencer, tellement de choses à dire. Le lieu est très beau, très agréable avec une belle vue. Une cuisine ouverte. Mais, cela ne fait pas tout. À notre arrivée le restaurant était 1/4 rempli. Personne à l'accueil nous avons attendu pas loin de 10 minutes. Le personnel de salle avait déjà l'air dépassé. Nous passons devant la cuisine, propre et personnel souriant. On nous installe et nous choisissons ce que nous allons déguster. Deux menus, or et argent une bouteille Sur la carte des vins, du choix, mais des vins trop jeunes en majorité. Au bout de 14 minutes une serveuse souriante vient prendre notre commande. Pour la cuisine, belles assiettes mais manque d'assaisonnement, les plats sont à peine chauds, Saint-Jacques marqué d'un seul côté, à l'intérieur c'est limite cru. Carré de porcelet, merci de l' épiler. Garniture froide. Cabillaud trop cuit. Pour les desserts, rien à dire bravo. Pour le service, je ne comprends pas les couverts de cantine. Entre chaque plat terminé, un temps d'attente de 14 minutes. Très peu ou quasiment pas d'explication sur les plats. Quand on propose des menus dégustation, on a un maximum d'explications, du détail. La directrice ou responsable de salle (maître d'hôtel), nous a indiqué que dans la tranche de pâté pantin, il y avait diverses viandes. (À nous de deviner ?)

Au final, vraiment très déçu.

Where to start, so much to say. The place is very beautiful, very pleasant with a beautiful view. An open kitchen. But, that's not all. When we arrived the restaurant was 1/4 full. No one at the reception, we waited almost 10 minutes. The wait staff already seemed overwhelmed. We pass in front of the kitchen, clean and smiling staff. We are seated and choose what we are going to taste. Two menus, gold and silver a bottle On the wine list, choice, but wines too young in majority. After 14 minutes a smiling waitress comes to take our order. For the cuisine, beautiful plates but lack of seasoning, the dishes are barely warm, scallops marked on one side only, inside it is almost raw. Rack of piglet, please wax it. Cold garnish. Overcooked cod. For the desserts, nothing to say, bravo. For the service, I don't understand the canteen cutlery. Between each finished dish, a waiting time of 14 minutes. Very little or almost no explanation about the dishes. When we offer tasting menus, we have a maximum of explanations, details. The director or manager of the room (maître d'hôtel), told us that in the slice of pâté pantin, there were various meats. (Up to us to guess?)

In the end, really very disappointed.

从哪里开始呢，有太多话要说。 这个地方非常漂亮，非常舒适，景色优美。 开放式厨房。 但，这还不是全部。 我们到达时，餐厅已经坐满了四分之一。 接待处没有人，我们等了将近 10 分钟。 服务员似乎已经不堪重负。 我们经过厨房前面，干净、面带微笑的工作人员。 我们坐下来选择要品尝的食物。 两份菜单，金色和银色各一瓶 在酒单上，可以选择，但大多数葡萄酒都太年轻了。 14 分钟后，一位面带微笑的女服务员来为我们点菜。 对于菜肴，盘子很漂亮，但调味料不足，菜肴几乎不热，扇贝只在一侧有标记，里面几乎是生的。猪排，请给它上蜡。 冷装饰。鳕鱼煮得太熟了。 对于甜点，没什么可说的，太棒了。 至于服务，我不明白食堂的餐具。 每上一道菜之间，要等 14 分钟。 几乎没有或几乎没有关于菜品的解释。 当我们提供品尝菜单时，我们会提供最多的解释和细节。 客房主管或经理 (maître d'hôtel) 告诉我们，在一片肉酱里，有各种肉类。（由我们来猜？）

最后，真的非常失望。

Wo soll ich anfangen, so viel gibt es zu sagen. Der Ort ist sehr schön, sehr angenehm mit einer wunderschönen Aussicht. Eine offene Küche. Aber das ist noch nicht alles. Als wir ankamen, war das Restaurant zu einem Viertel voll. Niemand an der Rezeption, wir warteten fast 10 Minuten. Die Kellner wirkten bereits überfordert. Wir kommen an der Küche vorbei, sauberes und lächelndes Personal. Wir setzen uns hin und wählen aus, was wir probieren möchten. Zwei Menüs, Gold und Silber, eine Flasche Auf der Weinkarte gibt es eine große Auswahl, die meisten Weine sind jedoch zu jung. Nach 14 Minuten kommt eine lächelnde Kellnerin, um unsere Bestellung entgegenzunehmen. Für die Küche: schöne Teller, aber es mangelt an Gewürzen, die Gerichte sind kaum heiß, die Jakobsmuscheln sind nur auf einer Seite markiert, innen ist sie fast roh. Ferkelregal, bitte rupfen Sie es. Kalte Garnitur. Verkochter Kabeljau. Zu den Desserts gibt es nichts zu sagen, gut gemacht. Für den Service verstehe ich das Kantinenbesteck...

As New Yorkers, we have high expectations of Michelin recommended restaurants. We gave Bulle 2 out of 5 stars: 2 stars for the view and the lobster/tomato chutney and the sweetbreads, minus 3 for the following reasons: The Sommelier: I gave him a baseline wine of what Burgundy reds we drink and asked him what he recommended given the dishes we ordered. He suggested ONE bottle. I asked him why and why not others. He simply said it paired best given what we ordered. This is very non-engaging and non-descript. Somms are certified to create a hospitable experience, give multiple choices and an engaging "why". This Somm was simply transactional. Quenelle: This is a traditional Lyonnaise dish which was served cold in the inside and luke warm on the outside. I had better at a local Bouchon for less than half the price. Service: The sole waitress was very pleasant and engagingly described our first plate with a smile. The waiters (male) were less interested and twice placed our plates on the table with no mention of what was being served, as if we were at a diner ordering burger and fries.

Lyon has several incredible restaurants. Unless the view is a must, I suggest that you spend your time and...