Le suprême — Restaurant in Lyon

Such an understated place! Got recommended the restaurant by a book I got for Christmas called 'Where chefs eats' and it did not disappoint! The quality of the food was exceptional, and the dishes were a perfect balance of classic French cuisine with a modern interpretation without taking you too far away from familiarity. The waitress came after some time as she had to translate the menu from French to English. The kitchen was half open, and you got a glimpse of the professionalism of the chefs. As we didn't want to have the full wine menu, the waitress recommended excellent wine pairings for the main dish. We ordered the tasting menu consisting of 4 dishes, but it was almost 6 dishes as we got some kind of smoked haddock croquette appetizer and after dessert marshmallows with chartreuse and mini Madeleines. The tasting started with scallops for me and crab for my partner. The scallop was very well made and the black garlic added a good depth to the dish. The crab was sweet and well accomplished with the vegetables. Next was the blond liver made of chicken, which had a nice strong yet subtle taste. The portion size of this dish could be a bit smaller, as the taste of liver quickly saturated your appetite, the orange was a nice contrast to the fattiness, but the liver was still a bit overwhelming. For the main dish, we got the guinea fowl and arctic char. The guinea fowl was prepared nicely, with the insides of red and a good roast on the outside, it was paired with pickled red cabbage and a butternut purée. The arctic char was amazing! Such a simple dish lifted up to a whole new level. The morel added a nice savoury taste and depth to the dish, while the gnocchi gave a nice texture in juxtaposition to the fish. For dessert the apple jelly was a nice fruity flavour explosion with the tart and aromatic citruses, and fresh melon and meringues for sweetness. All in all a terrific dinner experience, and I was very happy that I found this place!! We had a chance to say thank you for the meal to the chefs, and they were so wonderful as well as the staff! 11/10 would recommend, and I have never been so happy to pay for a meal, for it was...

Lyon might be France’s foodie capital, but Le Suprême still manages to stand out. This place is where elegant dining meets playful energy—and trust me, your taste buds will thank you.

From the moment you walk in, the vibe is effortlessly cool. It’s stylish without being stuffy, the kind of spot where you can sip good wine, laugh a little too loudly, and still feel très chic.

Now let’s talk food. We kicked things off with the crab dish—fresh, light, and beautifully balanced, like a summer breeze on a plate. Then came the local cod bread, which sounds simple but was packed with flavor and low-key addictive. And the bread—oh man, if you’re into a good crispy crust, this one’s for you. Crunchy, rustic, and perfect for scooping, swiping, or just snacking between courses.

For mains, the Guinea fowl was a total standout—tender, juicy, and paired with all the right accompaniments. Comfort food vibes, but make it fancy.

We wrapped things up with a silky panna cotta—light, creamy, and just the right amount of sweet to finish strong.

The service? Spot-on. Friendly, warm, and helpful without being over the top. You feel well taken care of without any of the stiffness.

Bottom line: Le Suprême hits that sweet spot of being polished but never pretentious. Come hungry, bring someone who likes to share, and don’t skip the bread. You’ll thank...

Grilled tuna salade - The side of cooked veggies was very tasteful. The tuna itself was perfectly grilled.

Blond liver cake - extraordinarily flavorful. The white pepper sprinkles added a delightful kick to the liver cake. It's a bit heavy so 4 courses is probably better.

Youngster with Chantelle egg plant caviar - The youngster is like a quail I guess, cooked perfectly rare. Not gamey at all. The mushroom sauce was delicious. And the egg plant caviar was very good as well.

Mango Panna Cotta - Not to sweet and amazingly delicious. Three coconut cream was the...