Bulle
Chef Guy Lassausaie cut his teeth in nearby Chasselay before bringing his bistronomic cuisine to Fourvière Hill. Popular dishes include rack of Limousin lamb with crispy parmesan polenta and langoustine, spinach and mushroom ravioli with a lime-infused, shellfish broth. It’s hard not to be won over by the combination of locally sourced, seasonal cuisine, and panoramic views over Lyon on the two terrasses.
Chef Guy Lassausaie cut his teeth in nearby Chasselay before bringing his bistronomic cuisine to Fourvière Hill. Popular dishes include rack of Limousin lamb with crispy parmesan polenta and langoustine, spinach and mushroom ravioli with a lime-infused, shellfish broth. It’s hard not to be won over by the combination of locally sourced, seasonal cuisine, and panoramic views over Lyon on the two terrasses.
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