Only Lyon - Tourism and Conventions

Speciality Restaurants

Le Chalut

Le Chalut ©
Le Chalut ©
Le Chalut ©
Le Chalut ©
Le Chalut ©
Le Chalut ©
Le Chalut ©
Le Chalut ©
Le Chalut ©
Le Chalut ©
Le Chalut ©
Le Chalut ©
Le Chalut ©
Le Chalut ©
Le Chalut ©
Le Chalut ©
Le Chalut ©
Le Chalut ©
Le Chalut provides an opportunity to sample the creative cooking of a chef who skilfully combines all the pleasures of fine food with the demands of day-to-day life, here in the French culinary capital.
Le Chalut is a benchmark establishment of Lyonnais gastronomy. Because the pleasures of the table contribute to a successful stay, the restaurant has opted for a light, fish-based cuisine, in bright surroundings that open onto a flower bedecked terrace. In this venue, where conviviality and warmth are combined with high quality produce to delight your palate, you will discover tradition and etiquette, French-style. Once this place has worked its magic, you'll never want to leave. The kitchen team, and its chef, Christophe Romain, offer new dishes every week, based on what is available in the market.

Services

Wi-fi, Cyber space/screens with Internet access, Restaurant, Restaurant for children

Equipements

Bar, Terrace, Air conditioning, Car park, Garden, Parking, Coach parking

Langues parlées

English, Spanish, French, Italian

Name of Chef

Christophe ROMAIN

Type of cuisne

Traditional cooking

Number of rooms

3

Maximum number of covers

180

Contact details

14 rue Marc Antoine Petit 69002 Lyon 2ème

Tel. : 04 72 77 70 70

Fax. : 04 72 40 00 65

Rates

A la carte: 8 to 16 €
Adult menu: 25 to 27 €
Group menu: 20 to 25 €.
Group rate available for > 10 people.

Opening times

Open from Mon. to Fri.: service until 2:30 pm and 10 pm. Closed on bank hols, in Aug. and 2 weeks in Dec.
Le Chalut 9 reviews

Booking

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Interview

Joseph Viola
An authentic bouchon recipe

Joseph Viola, chef & proprietor of the "Daniel et Denise" bouchon restaurant

quotes

Winner of the "Meilleur Ouvrier de France" title and world champion for his pâté en croûte in 2009, Joseph Viola is flying the flag for Lyonnais gastronomy at Daniel et Denise. Here, he shares the secrets of an authentic Lyonnais bouchon (traditional eatery).

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