Le Mercière — Restaurant in Lyon

Firstly, I would give Bogdan and the service team 10 🌟 if I could. Thank you for being kind and patient, and this means a lot, especially when I am dining and trying the local lyonnaise cuisine for the first time.

The service and kindness were stellar but the food also deserves commendation.

The salad lyonnaise was light, a perfect appetizer portion.

The quenelle - now this for me, was extraordinary. Whoever who invented this recipe for this establishment really was a genius! The spinach, together with the quenelle, were a perfect balance of texture and flavours. The lobster bisque can be quite strong, but because of the freshness of the spinach and lightness of the quenelle, this whole dish was complete. Just magnifique.

The marron cake for dessert was completely unexpected. Being a huge chestnut fan and having traveled to Japan a lot, I always enjoy a good bag of freshly roasted chestnuts and the Japanese Mont Blanc pastries. But this marron cake, felt like it was a mash of fine marron, a cold dish- which was even more unexpected since it looked like it may be warm to touch! Flavours were on point, smoky, quite sweet but balanced all the same. Amazing.

To the wonderful team at Le Mercière, from the hostess who sat me, Bogdan who was a kind waiter, and the ladies who were serving, thank you for making my experience so memorable.

Merci beaucoup!!! 💯

For the tourist reading this, typical lyonnaise fares like their tripe, blood sausages can come off strong especially if you are lighter on the palette. Make sure you check with the kind waiter on what will suit your palate best...

I booked a table online well in advance of date and included in the comments that one person had an allergy to mustard. I informed the male waiter of allergy again and he pointed out dishes that included mustard so I ordered appropriately. He left the table with the order and returned 2 minutes with pate bread and two side dishes which contained mustard . I ate some of this dish and immediately had a reaction. Given previous conversation minutes earlier I called waiter over and said there was mustard in the side dishes. He shrugged his shoulders and said yes there was mustard in the food. I asked to speak to the manager . She has spoken to waiter before she approached the table . She stated that the order I placed for food had no mustard . There was no apology . I then had to ask her to take food which contained mustard away. Based on these 2 interactions with staff , I can only assume a) staff are not trained appropriately or b) simply don’t care . While in the restaurant, one set of customers asked to be moved as insufficient room at table for 4 people . Another 2 diners were complaining to staff about delays in bringing their order. All round a very disappointing evening. I left the restaurant with a rash and swelling , to head home to cramps , nausea...

Good location in a busy food eating area However in the end a bit disappointing regarding the flavor I cannot remember the exact dishes we ordered but some comments as below First the salad, I believe the chef could have put more commitment into the taste instead of faster delivery of the dish. I feel the little bread could have been more chrome and the bacon dice could have been more crispy and with better flavor Then about the spaghetti with Truffle. The first taste was amazing but after a while, it gets too milky. Suggesting that while cooking, more balance could have been considered Then about the big fish ball in the stew. We had high expectation for this dish. It is good but certainly not to a level of Lyon taste. The sauce is good but there is a lack of fusion of flavors. I feel it is not well considered while cooking but simply put the Prepared stuff together. I think we also ordered the blood sausage or something similar to that. It was quite new, but again there is a poor balance of the flavors. Also the texture is not there. I believe you can do better than what you served us. Wine is good. Service is good. But not to a delightful level We definitely believe Lyon Cuisine could...