Contre-Champ — Restaurant in Lyon

This was an amazing experience, and I cannot think of a single negative thing to say.

First, so many artistic chefs, and their food, are portrayed as nonsensical, just putting something on a plate because it sounds interesting or avant-garde. I did not feel that way at all here. Each course (and the meal as a whole) made complete sense. The item choices and flavors paired perfectly with the rationale for the course, and even with the timing in the meal.

Second, I anticipated that out of ten courses that were made up of many parts, there would be something that I wouldn’t like. I was wrong. Every bit of it was delicious. For my drinks, I had the wine/vegetable creation option, and both paired well and were delicious.

Third, everyone who worked there was incredibly nice and made the experience even better. I was there alone, but it didn’t feel like it.

Some other things to note: The whole experience took about 3.5h. Again, worth it. It was a complete experience and also 10 courses, and I didn’t feel rushed or that I was there forever. I was also full when I left. There are (I think) two rooms (maybe more, but I only saw two). The first room is brighter, but the second room downstairs is a bit darker and a blue color. I was in the blue room, which felt more like a tranquil cave than a regular restaurant, like the other room. Get the downstairs blue room if you want a more calming experience. I speak English and very little French, and while I’m not sure if everyone there speaks English, at least a few do, and the people who helped me told me about all of my courses in English. Also, I was never left feeling confused about what to do with what or how to eat something. All of my questions were answered. It wasn’t assumed that I should know how to eat something I had never seen presented before.

I genuinely loved this. I was excited to watch other people get the courses I had already gotten because I knew what experience they were going to have. I would recommend this to anyone who wants to be taken through a...

What a disaster. You aim for the top of the mountain but don’t even reach the first stop. I don’t think I’ve ever been this disappointed in a restaurant experience.

A small menu that focuses on well-executed products sounds great but if you’re out of order on one of the three starters and One mains course for sometime, it might be time to update your menu. Then we’re told by the waiter a glowing story about how fantastic the first restaurant is but we here to experience Contre-Champ. At that point, you’ve already lost us. Maybe save the hype for after guests have had finalise the own experience in the restaurant we seat in, especially if this one doesn’t live up to it. I was extremely interested to try it before but definitely not after that results of that place.

The waiter was doing his best, but he was alone, and in a place that’s supposed to represent both restaurants, since they mentioned it a lot that’s just not acceptable. It leaves a very bad impression.

The only real highlight was the peas starter served in different forms with a fantastic combination of flavors. Beautifully done. That’s the level of creativity and quality we expected in every dish. The other positive: the atmosphere. Great playlist, and the waiter kindly gave us a bigger table since it wasn’t too busy.

One last note: If you're transitioning from gastronomic to bistronomic, it might be time to update the imagery and expectations keeping old gourmet photos creates a mismatch and sets the wrong tone....

The meal was utter class and exceeded my high expectations on my first visit to Rue Du Boeuf. Beautifully presented dishes with bold and modern interpretations of classic French cuisine using local Auvergne Rhone alpes ingredients.

Most memorably, the foie gras with blueberries which was the most delicious foie gras I've had in my life, with beautifully fruit acidity in the sauce and acidic whole blueberries to pair with the foie.

The trout in butter was delectable too, a truly beautiful sauce and the trout coated the mouth beautifully as the liberally placed herbs married with it.

I must say, the amuse bouches and surprises around the main dessert were fairly challenging, but still delicious and with a nice concept.

The decor is beautiful, sleek and grey. Quite small too so is relaxing to share it with other diners who were all quiet and elegant.

The staff were amazing too and explained each dish in detail after eating it, allowing us to enjoy each dish without preconceptions of the ingredients. The sommelier also recommended a beautiful St Joseph which really made the meal too.

Would definitely return for a dinner and highly...