A Provencal Foodies Delight in Roque d’Antheron

A Provencal Foodies Delight in Roque d’Antheron

It’s a flawless spring weekend in the Provencal backcountry, all verdant hills dotted with blooming trees and ancient villages of golden stones under a robin egg blue sky. It’s so easy to lose track of time in these idyllic surroundings that it’s well past midday by the time we get to La Roque d’Anthéron, a tiny town on the left bank of the Durance river.

Provence-Chateau Florans.

Renaissance Château de Florans dominates the old town.

Although well within one-hour’s drive from most key destinations in the area, it remains a sleepy, off the beaten path little charmer best known for two architectural masterpieces: its twelfth century Abbaye de Silvacane and seventeenth century Château de Florans. Once a Cistercian monastery, the Romanesque abbey remains a prime example of conventual archictecture in medieval Provence. Meanwhile, the Renaissance castle, now a private healthcare facility closed to the public, still dominates the center of town.

A foodies’ Lucky Find

Provence-Castellas bar.

The diminutive bar offers only the finest brands.

Yet, La Roque d’Anthéron has another, far more current claim to fame, which we discover as pangs of hunger shift our attention from the local architectural heritage to the more mundane issue of finding a restaurant for lunch. The streets are virtually empty during the midday lull, but among the shuttered shops the cheerful red awning of L’Auberge du Castellas catches my eye. The selections du moment (daily specials) listed on a blackboard hanging against the mellow stone façade are all the convincing needed for a consensus. We peer expectantly through open French doors into a small, rustic dining room filled with obviously delighted patrons. Katia, an elfin young woman with a welcoming smile, promptly ushers us to the last available table. The patron saint of foodies has come through once again!

Provence-Castellas asperges.

The daily special Terrine d’Asperges Vertes.

Everything on the menu, Katia explains, is prepared in-house with seasonal products sourced from local artisan producers. Said menu seems simple enough: four appetizers, five main courses and four desserts, including a cheese tray. But this doesn’t make choices any easier. Roasted quail or pike mousseline for starter? Stuffed breast of veal or monkfish for main course? Covert glances at the plates on nearby tables only reinforce the dilemma.

Love at First Bite

Roasted milk-fed lamb and spring vegetable medley.

I begin with the Terrine d’Asperges Vertes, a thick slab of silky asparagus Bavarois bursting with fresh asparagus flavor that has me smitten at the first mouthful. Next comes the succulent Agneau de Pâques (Easter Lamb), a generous portion of milk-fed lamb shoulder, roasted to perfection and served with a medlley of spring vegetables. Dessert is a swoon-worthy verrine of freshly picked strawberries, topped with chunks of meringue and an extravagant swirl of pistachio mousse.

Wine selection comes easier. To complement the decidedly Provencal menu, the small and fairly priced wine list favors the growing regions of southern France. We select a bottle Cuvée Tradition Rose from the nearby Lubéron Château Val Joanis. The fresh blend of Syrah and Grenache grapes, with hints of red fruit and spices subtly enhances the delicate flavors of our springtime meal.

A Passion for Traditional Cuisine

Provence-Castellas strawberries.

Local stawberries with pistachio mousse.

L’Auberge du Castellas is the brainchild of Celine Moulins and her husband Frank (Franky) Villani. After years of working in trendy ski resort and inns of the Provencal Alps, they longed to return to the classic cuisine born from the seasonal bounty of Provence. It is the abundance of high quality local suppliers that influenced their decision to open their restaurant in La Roque d’Anthéron. Celine, who developed her passion for traditional local cuisine as a child at the elbow of her professional chef grandmother, officiates in the kitchen. Meanwhile Franky, also a trained chef, manages the dining room with the assistance of the ever- attentive Katia, and oversees relations with suppliers.

With its memorable food and excellent service, L’Auberge du Castellas is a lucky random choice this time, but from now on it will warrant a detour, and a reservation, whenever I am in the area.

Good to Know

  • Getting there – La Roque d’Anthéron is located 59 kilometers (36 miles) north of Marseilles, 31 kilometers (19 miles) north of Aix-en-Provence. It is easily accessible by road (A51) as well a public transportation (Bus no. 250) from both cities.
  • The International Piano Festival – each year for the past four decades, from mid-july to mid-august, La Roque d’Anthéron is overrun with music and musicians as the host venue for a major summer event in the calendar of European Music Festivals. A number of performances featuring world-class artists and newly discovered talents take place on the grounds of the Abbey of Silvacane, as well as in the spectacular gardens of the Florans Castle, open to the public for the occasion, and other local open air venues.
  • L’Auberge du Castellas, 10 bis Rue de l’Eglise, 13640, La Roque d’Anthéron, France, is open for lunch and dinner Wednesday through Sunday. It is closed Monday and Tuesday, and from late January to early March.
  • The restaurant can seat 18 guests in the dinning room, plus an additional 20 guests on the terrace during the summer months. Reservation are strongly recommended anytime and an absolute must during the International Piano Festival. Contact: email auberge-du-castellas@sfr.fr . Tel.: +33 (0)4 42 50 50 58.
  • In addition to featuring vegetarian options on the menu, Celine can also accommodate gluten-intolerant guests.

A Few Souvenirs

Location, location, location!

La Roque d'Antheron.

A Fine-Dining Surprise in Lyon

A Fine-Dining Surprise in Lyon

From its popular Bouchons to internationally revered local chef Paul Bocuse, Lyon is a city that takes its cuisine seriously. Nowhere is it more obvious than at the little known Restaurant Vatel.

A Legendary Namesake

What first piques my interest in this teaching restaurant of the Groupe Vatel, a worldwide education group specialized in the various aspect of the hospitality industry, is its choice of patronym.

Lyon-Vatel table setting

The subdued elegance of the table setting annonces a fine-dining experience.

Granted, Francois Vatel (1631-1671) rose from pastry cook apprentice to becoming the most famous event planner at the court of French King Louis XIV (the monarch who left us Versailles). Yet history remembers him only as the man who skewered himself with his own sword because the fish delivery for a royal banquet was late. Hardly a motivating role model for aspiring hospitality business professionals! However, my musings about this long-ago case of professional burnout end at the door of Restaurant Vatel. It’s clear at first sight that its namesake would approve.

A Timeless Temple of Gastronomy

Lyon-Vatel kir royal.

A generous amuse-bouche enhances our spectacular Kir Royal à la Framboise.

The dining room has the understated elegance of a space dedicated to the appreciation of Haute Cuisine. The pale amber walls are enhanced with burled walnut wainscoting and paneling. Spotlights discretely recessed into the white plaster coffered ceilings softly light the tabletops. Dark blue wall-to-wall carpeting muffles any service noise. The generously sized, white linen-clad tables are spaced far enough apart for privacy, and the medallion-back chairs upholstered in goldenrod velvet ensure seating comfort through a multi-course meal. Add gleaming silver and stemware, monogrammed china and delicate centerpieces of fresh flowers, and you have a relaxed setting staged to fade from awareness, so guests can focus their attention on the works of culinary art on their plate.

A Memorable Dining Experience

After a day spent tracking down the famous frescoed walls throughout the city, a cocktail is in order. We start out with a Kir Royal à la Framboise (Champagne with raspberry liqueur). A generous amuse-bouche materializes along with it. It includes a verrine (miniature glass tumbler) of chilled cucumber cream, a tiny savory pound cake with an herbed crumble topping and a pair of fresh anchovy filets in a tangy marinade on a mound of cold quinoa risotto.

Lyon-Vatel guinea fowl.

Roasted breast of guinea fowl on a Gorgonzola glaze.

For our first course, both my dining companion and I opt for a refreshing salad of al dente spring vegetables. It is served on a bed of baby arugula, with dollops of light tapenade and this traditional Lyon specialty, the cervelle de canut (silk-worker’s brain; a creamy fresh cheese blended with herbs, shallots and a touch of garlic). Just the right start for an early summer’s meal.

My main course is a roasted breast of guinea fowl with tiny potatoes and whole garlic cloves, served on a creamy glaze of Gorgonzola sauce and garnished with a marinated sundried tomato. The simple dish is flawlessly executed, with the cheese glaze adding an interesting, delicately tangy note.

Lyon-Vatel stuffed squid.

Squid stuffed with haddock mousse on a coulis of shellfish.

My friend declares her squid stuffed with haddock mousse also a success. It is served with wilted baby spinach and saffron rice, on a coulis of shellfish. I have a discrete taste of the coulis. Ambrosia! Whoever is teaching the sauces class to these soon-to-be chefs deserves a medal.

The wine list offers a comprehensive sampling of the main wine growing areas of France, with a concentration on Burgundy and Côtes du Rhone. These are, after all, considered local wines here. When asked for suggestions, our student sommelier points us to a little known Mâcon vintage, a 2013 Saint Véran Chardonnay from Pierre Ferraud et Fils. The dry, pale golden wine with a faint fruity aroma is a perfect foil for the seafood, but has enough clout to hold up to my roasted fowl as well.

A Dessert Nirvana

Lyon-Vatel dessert.

It is a struggle to restrain myself to just a few options.

A look at the dessert cart convinces us to pass on the cheese course. Three trolleys are wheeled to our table, laden with most of sumptuous classics ever bequeathed to the world by French pastry chefs. There are multi-layered chocolate cakes, showing off several intriguing textures under their veil of lustrous ganache. I spot a Saint Honoré, its high peaks of whipped cream contained within a ring of creampuffs glossy with brittle caramel. Then there is a perfect strawberry cream cake, a Baba au Rhum, and a crunchy Dacquoise with its thick praline butter cream filling sandwiched between two layers of hazelnut meringue. And several varieties of fruit and chocolate tarts, and bowls filled with various flavors of mousses.

Lyon-Vatel petits fours.

An extravagant tray of petits fours closes the meal.

Lest this dessert Nirvana failed to satisfy, our post-dinner espresso arrives with an extravagant tray of petits fours: macaroons, pistachio and chocolate tarts, various miniature cookies, and even a cube of homemade marshmallow.

 

 

 

Well-choreographed Service

Lyon-Vatel wine.

Our sommerlier introduces us to the little-known Saint-Véran Chardonnay.

We are attended by a veritable chorus line of black-suited, eager young servers and sommeliers, about twice the number that would be customary in a luxury restaurant. Yet, the service is unobtrusive and rigorously synchronized. Many of the students are already quite poised; a few are still a bit tense. Understandably so since the entire evening unfolds under the eagle eye of a majordomo who, from a discrete vantage point at the back of the room, clearly doesn’t miss even the smallest detail. But neither does the dining room staff. Everybody is gracious and attentive. The courses are precisely timed and the dishes served with just the right touch of flourish. Glasses are refilled promptly and not a single crumb is ever allowed to linger on the crisp tablecloth as soon as plates are removed.

If you ever yearn to feel like visiting royalty, this is a great place to dine in Lyon. But do plan ahead. Advanced reservations are a must.

Good to Know

  • Restaurant Vatel, 8, Rue Duhamel, Lyon, 69002, is open Tuesday through Saturday, Noon to 2:00 pm and 7:00 pm to 10:00 pm. It is closed on Sunday and Monday. Contact: e-mail lyon@restaurantvatel.fr, tel. +33 (0) 4 78 38 21 92.
  • Getting there – Located in the heart of the Presqu’Ile neighborhood, it is easy to reach on foot from anywhere in central Lyon, or via Métro: station Perrache (line A) or Tram: also station Perrache (lines T1 and T2).
  • Amazing value – Restaurant Vatel is a training facility where students get hands-on experience in their chosen field. The prices, therefore, are considerably lower those of a conventional restaurant of comparable standing. There are two three-course menus at the very friendly fixed prices of 29 and 34 Euros respectively, excluding beverages. Both offer two choices per course, plus a com[limentary amuse-bouche that is a course in itself, as well as an optional cheese course. The wines and bar beverages are equally well priced.

Location, location, location!

Restaurant Vatel

Bistro Dining – the Guy Savoy Way

Bistro Dining – the Guy Savoy Way

Stretched along the left bank of the Seine at the edge of Saint Germain des Prés, and just a stone throw away from the Pont Neuf and Notre Dame, the Quai des Grands Augustins has been the domain of “les bouquinistes” for over four centuries.

An Historic Paris Institution

The Pont Neuf and the Ile de la Cité.

The Pont Neuf and the Ile de la Cité.

As soon as the Pont Neuf, the then new bridge that is now the oldest remaining one in Paris, was inaugurated in 1609, people flocked there, drawn by the spectacle of its lively stew of street vendors, performers, quacks and charlatans of all stripes. Before long, it had also become a favorite of second-hand book peddlers, who doubtless found this medieval version of the shopping mall a convenient alternative to itinerant markets. Over time these bouquinistes, as they were called, spread out along the banks of the river. They are still here today, with their traditional green box stalls overflowing with used and antiquarian books, vintage magazines, posters and postcards.

The Guy Savoy Touch

Paris - Les Bouquinistes

Les Bouquinistes, Guy Savoy style.

But my favorite place to linger on the Quai is not a bookstall but rather the habit-forming “avec Guy Savoy” bistro across the street, Les Bouquinistes, named as an accolade to this historic Paris institution. Widely recognized as one of the greats chefs of his generation, Guy Savoy is known for his nuanced adaptations of the grand French culinary classics. In addition to his eponymous luxury-dining shrine, he is the owner of five bistros around Paris, including Les Bouquinistes. Here, he takes an active part in the development of the overall menus and individual dishes while entrusting their execution and the management of the kitchen to talented young chef Stéphane Perraud.

Bisto Fare with Flare

Bouquinistes - Gazpacho.

Gazpacho with cucumber sorbet and Burrata cheese.

My most recent meal here begins with a sumptuous gazpacho where all the flavors of garden fresh summer vegetable and herbs are further enhanced by generous dollops of cucumber sorbet and perfectly aged, creamy Burrata cheese. My dining companion also opts for a soup starter, a foamy emulsion of velvet crab bouillabaisse garnished with crab ravioli. I can’t resist claiming of spoonful of it. The frothy liquid is a subtle burst of complex ocean flavors blended with lemon grass and a touch of ginger, a perfect foil for the generous crabmeat ravioli.

Paris - Bouquinistes Lamb

Roasted loin of lamb en croute.

My entrée is a luscious carré d’agneau en croute, a lovely medium rare loin of lamb wrapped in golden, flaky puff pastry and served with grenaille (roasted new baby potatoes) and braised eggplant. My friend’s braised breast of suckling pig is set on a bed of haricots de Paimpol (delicate fresh white beans from Brittany) and topped with a golden pulled pork dumpling.

 

 

 

Paris - Bouquinistes, Chocolate Dessert.

All Things Chocolate.

Predictably, I zero in on the All Things Chocolate dessert – a sinful medley of chocolate mousse, butter cream and a light flourless cake wrapped in ganache. Meanwhile, my friend declares herself delighted with her pyramid of profiteroles on a bed of red fruit compote.

For our wine selection, we follow the sommelier’s advice and opt for an interesting red Côtes du Rhone (2013 Le Temps Est Venu) from Domaine Ogier d’Ampuis, which beautifully enhances both our menu choices.

The Right Setting

Paris - Bouquinistes, interior

Interior design by Jean-Michel Wilmotte.

An additional attraction of Les Bouquinistes is the space itself, recently redesigned by noted French architect and designer Jean-Michel Wilmotte in his understated black and white contemporary style. With its fully glassed-in exterior walls and signature transparent wine refrigerator divider wall, the serene interior fades from awareness. All that remains is the relaxed bistro atmosphere in which to focus on the romantic backdrop of the Seine and Notre Dame, and on the moveable feast on my plate

Good to know

  • Les Bouquinites, lesbouquinistes.com, 53 Quai des Grands Augustins, 75006, Paris, is open every day for lunch from 12:00 pm to 2:30 pm and for dinner from 7:00 pm to 11:00 pm. Advanced reservations are usually necessary. Contact: Email bouquinistes@guysavoy.com, Tel: +33 (0) 1 43 25 45 94.
  • In addition to its a-la-carte menu (average € 75 per person excluding beverages), Les Bouquinistes offers a six-course tasting menu (€ 89). At lunch, there are also daily two and three-course set menus ranging from € 32 to € 45 that include one glass of wine.
  • Nearest Metro stations are Odeon or Saint Michel. Both are within a five-minute walk.
  • Guy Savoy’s brilliant career began with his apprenticeship with the legendary Frères Troisgros in Roanne, in the Loire Valley. He went on to hone his skills at Lasserre in Paris and the Lion d’Or in Cologny, Switzerland, before becoming Head Chef of Claude Verger’s La Barrière de Clichy. He then opened his own restaurant in 1980 at the age of 27 and earned his first Michelin star the following year, followed by a second one in 1985. A third star followed some years later. In addition to his signature restaurants in Paris, Las Vegas and Singapore, he also own five bistros around Paris, each with a different culinary focus.

A Few Souvenirs

Location, location, location!

Les Bouquinistes

An exceptional Parisian Bistro

An exceptional Parisian Bistro

The Parisian bistro in its original incarnation as a small neighborhood eatery serving simple home-cooked meals traces back to the industrial revolution. From the mid-1800s, rail transport unleashed a flow of migrants from the rural areas attracted by employment in the new industries around the capital. Many settled in boarding houses that provided meals as well as rooms. Industrious landlords started supplementing their incomes by opening their kitchens to paying nearby residents. In time, the food service moved from these basement kitchens to unassuming storefronts. Today their ubiquitous presence throughout the city makes them difficult to differentiate at first glance. The quality of their offerings can vary wildly, from just another meal to a memorable dining experience.

Bistronomie – The Best of Two Worlds

Food-Paris, La Regalade Doucet

Chef Bruno Doucet

La Regalade never fails to deliver the latter. Located near the Porte d’Orléans in a middle-class neighborhood at the southern edge the city, it has been the domain of Bruno Doucet since 2004. Here this talented chef, steeped in the grand classic tradition, dishes out a cuisine that has become so popular over the past two decades that a name had to be invented for it: Bistronomy. It is where gastronomy and the skills Doucet honed at the side of the likes of Gabriel Biscay at Prunier’s, Pierre Gagnaire at his eponymous Pierre Gagnaire Restaurant and Jean-Pierre Vigato at Apicus, take bistro fare to new heights.

His blackboard menu of unpretentious, flawlessly prepared dishes is offered at a friendly three-course prix fixe of € 37.50 at lunch and dinner. It is seasonally adapted and includes a few selections of the moment at a small additional cost. The service is attentive and convivial. The wine list is well rounded, with interesting and fairly priced selections from all the major growing regions of France.

The décor is timeless, quintessential bistro, with a long zinc-top bar Hemingway would have enjoyed. The retro tiled floor harks back to the same era. Small square oak tables are lined along burgundy leather banquettes and open shelves filled with food jars and copper cooking accessories hang from the plastered wall.

Paris - Regalade Paté

The signature Paté de Campagne is served as amuse-bouche.

All of that becomes irrelevant the instant the welcome white china terrine of the signature house paté de campagne materializes on our table with its usual sidekicks of earthy country bread and tiny cornichons. I could make a meal of it but previous visits at La Regalade have taught me moderation. There are three scrumptious courses to come and portions are usually generous.

A Late Summer’s Day Treat

Food - Paris. Regalade Maki

Maki of tourteau crab with cucumber.

Food - Regalade Risotto

Creamy squid ink risotto is a house favorite.

On this recent visit I start with an imaginative maki of tourteau crab wrapped in shavings of marinated cucumber served with summer greens and drizzled with a warm vinaigrette. My main course is veal, thick tender slices of it roasted to pink perfection and topped with an unusual croquette of pulled veal, served in a cast iron casserole, with baby vegetables braised in a reduction of Banyuls wine vinegar.

My companion enjoys an appetizer of creamy squid ink risotto topped with sautéed calamari, followed by caramelized pork breast, so succulent with its crunchy exterior that I make a note to order it next time I see it on the menu.

Food - Paris. Regalade Soufflé.

Grand Marnier Soufflé

 

Her dessert is the exquisite Grand Marnier soufflé served at the height of its perfection. As for me, although I know I will be able to manage only a few spoonfuls I indulge in my all time La Regalade favorite, the Riz au Lait Grand Mère. The delectable creamy rice pudding speckled with vanilla bean is served in a china crock large enough to share, accompanied by a pitcher of orgasmic hot butterscotch with sea-salt. This is the ultimate comfort food of generations of French children and, with apology to my own Granny, the best I ever tasted. Our wine selection is a lovely bottle of light red Saumur from the Loire Valley, 2011 Chateau du Hurean.

Chef Bruno Doucet

Food - Paris. La RegaladeI am not surprised in the middle of our meal to see Doucet emerge briefly from the kitchen, a working chef in the heat of the midday crush. He is a hands-on chef whose talent and enthusiasm shine through every dish. Paris gourmets and gourmands love it. When he appears again at this end of the service, he graciously takes time to share his thoughts on his continued success. “I believe in steering clear of elaborate cuisine,” he states. “I focus on the best seasonal products from the French heartland, turn them into simple, rigorously prepared dishes and allow the honest food to take center stage.” A command performance that calls for encores.

Good to know

  • La Régalade, at its flagship address 49 Avenue Jean Moulin, 75014. Tel: +33 1 45 45 68 48, is opened Monday through Friday for dinner from 7:30 to 11:00 pm and Tuesday through Friday for lunch from 11:30 am to 2:30 pm. It can seat up to 55 and usually is a tight fit. Reservations are necessary, at least one week ahead for dinner, and a couple of days for lunch.
  • Two additional addresses have opened in recent years in different parts of the city. La Régalade – Saint Honoré, near the Louvre in the 1st Arrondissement, and La Régalade – Conservatoire, wedged between Les Grands Boulevards and Montmartre in the 9th Arrondissement. Opening days may vary there but reservations remain necessary.

A Few Souvenirs

Location, location, location!

La Regalade, Paris

Luxury Dining in a Train Station

Luxury Dining in a Train Station

The Gare de Lyon, one of the six main railway stations in Paris, handles about 90 million passengers a year, making it one of the busiest stations in Europe. A great majority of the human wave that rushes through its great hall every day never pauses to contemplate its grand Art Nouveau architecture with its ornate palatial stone façade and 64 meter (200 foot) tall clock tower. Nor do they notice the airy interior iron and glass structure of the great hall or the gracious curve of the double staircase leading up to Le Train Bleu.

Le Train Bleu

The historic Art Deco fine dining restaurant in the Gare de Lyon

Eye-popping Belle Epoque Decor

And they miss an outstanding dining experience in an eye-popping authentic Belle Epoque décor. Who can blame them? In the contemporary psyche, fine dining is the last thing associated with train stations. Yet that is exactly what the owners of PLM Company (Paris Lyon Marseille) that operated the southeast rail network at the end of the nineteenth century had in mind when they commissioned the prestigious building to mark the 1900 Paris World Fair. At the center of their station, they created an elegant bastion of French gastronomy intended to symbolize the comfort and luxury of train travel.

Le Train Bleu

The dining room is an authentic Belle Epoque extravaganza.

The Train Bleu has been holding its end of the bargain ever since, serving patrons in extravagant Art Nouveau splendor continuously since 1901. The walls and ceiling are covered with frescoes representing cities and landscapes as they were viewed from the PLM trains at the time, painted by noted artists of the period and enhanced by gilded molding and carving. Crystal chandeliers and sconces cast their shimmering lights on spacious tables clad in starched white linen and lined along plump blue leather banquettes.

Ceviche of bream

Ceviche of bream with capers: a summer favorite.

But what about the food?

It too remains in the classic culinary tradition of the great Parisian brasseries of the gilded age. Under the masterful direction of Chef Jean-Pierre Hocquet, Le Train Bleu woos diners with a lavish menu adjusted periodically to take advantage of the fresh seasonal products that are delivered daily. Thankfully, some signature dishes remain constant, such as my all time favorite steak tartar (finely chopped raw been tenderloin) mixed at my table precisely to my taste (spicy please) and served with perfectly crispy French fries. Also high on my list is the gigot d’agneau (roasted leg of lamb) carved on the trolley in front of me with its rich gratin Dauphinois sidekick. Occasionally, I forego these great classics for seasonal cuisine, such as the ceviche of bream with capers and fennel followed by a supreme of roast chicken with lemon and coriander glaze and baby summer vegetables of my latest visit.

Baba au Rum

The Baba au Rum is an irresistible signature dessert.

One thing that never varies for me is dessert, it has to the peerless baba au rhum with crème Chantilly, served with a full-bodied Martinique vintage rum. My server slashes the sponge cake in half with a decisive stroke and proceeds to douse it with the contents of the bottle. At that point I am always glad smoking was banned from restaurants long ago, lest my dessert might self-ignite.

The service at is unfailingly attentive, courteous and prompt. The staff understand that here most guests do have a train to catch.

Good to know

  • Le Train Bleu is located on the second floor in the center of the main building of the Gare de Lyon. Access is by the ornate staircase located inside the main hall.
  • For those who haven’t yet mastered the skill of packing light, there is an elevator accessible from the front courtyard at Door 11, just left of the main entrance, right across from the taxi stand
  • There is a luggage storage room located in the center of the dining room
  • The restaurant is open every daily year round
    • Lunch is from 11:30 A.M. to 2:45 P.M.
    • Dinner is from 7:00 P.M. to 10:45 P.M.
  • In addition to its dining room Le Train Bleu also has large, comfortable bar area where breakfast is served in the morning and light meals and snacks are available in the afternoon. Opening hours are:
    • From 7:30 A.M. to 10:00 P.M. Monday through Saturday
    • From 9:00 A.M. to 10:00 P.M. Sunday and public holidays
  • The restaurant is popular, and while I have never been turned away whenever I showed up without a reservation, I believe it is prudent to make one whenever it is possible to anticipate.
  • For those who are short on time, the Train Bleu now offers an elegantly boxed cold meal to be ordered by phone with a minimum 30 minutes notice

Le Train Bleu, Gare de Lyon, Place Louis Armand, 75012 Paris. contact.trainbleu@ssp.fr or +33 1 43 43 09 06

A Few Souvenirs

Location, location, location!

Gare de Lyon