Le Garet — Restaurant in Lyon

My wife and I love Le Garet. We try to visit France once each year (my wife is French) and every time we are there we make a point of having lunch here. The proprietor/chef Emmanuel and his wife Agnes are very friendly, speak English fluently, and always make us feel at home. I like everything on the menu but, since I am a Chef, I like to try things that I can't readily get here in the states. Last time I had the Tete de Veau (not necessarily for everyone) and before that a canoe cut Os de Moelle. I've tried the cochonailles, the rillette of goose and the tablier de sapeur. I love to finish with the traditional Lyonnaise dish Cervelles de Canuts and a glass of chilled pear eau de vie, one of the best I've ever tasted. I believe that the prices are some of the best values I've experienced while traveling in France and Switzerland. Book a table ahead or arrive at noon; you won't be...

Truly one of the most special restaurants in France. Expert knowledge and execution of a timeless cuisine, found only in Lyon of course. We came here specifically for the natural wine and the bottle recommended has become one of our favorites, even inspiring us to visit the vineyard and take home a case (or two). I find myself day-dreaming of the quenelles or more specifically the sauce in which they bathe and being forced to taste it elsewhere (when Le Garet is closed) have never been so heartbroken. Come for the food, the wine, the cheese course or the ambiance if you wish but most importantly, come for the whole because this bouchon is way bigger and more important than the sum...

A bouchon is a traditional Lyonnais restaurant known for serving hearty local dishes in a convivial atmosphere. The term “bouchon” originates from 16th-century inns frequented by silk workers, where a bundle of straw (bouchon) hung outside signified a place to eat and drink.

Salade de cochonnailles is a rustic Lyonnais dish built around the region’s deep tradition of pork butchery. The word cochonnaille refers to assorted cold pork products—saucisson, jambon persillé, pâté, rillettes—all sliced and served over a bed of greens.

Here they serve the salade de cochonnailles in large communal bowls, and you’re simply invited to help...