Lyon 1ere - Au Bon Temps

At the market this morning, Loic and I hit the volailler for some rabbit in addition to cruising the quai for the season's first Mara des Bois, organic lettuce, spinach, flowers, butter, a Rocamadour, some Bleu d'Auvergne, a Crottin de Condrieu, radishes, onions, oregano and thyme. The sage was in flower. Isn't it pretty?


After the market we were on the way to run another errand and took a little back street around the corner from Eglise St. Nizier. We passed this place where the menu looked straightforward and the prices correct and decided to go ahead and eat. The restaurant is called Au Bon Temps, next to the doll shop and across the street from the lingerie shop, a cute little bijou with 10 covers downstairs and 36 in two rooms upstairs, a place that used to be a wine bar. They changed owners this past winter, and boy we are lucky to have this new address in our neighborhood.


Chef Patrick Scalia, who cut his teeth at La Mere Brazier, Le Moulin de Mougins, and Le Theodore has brought his show from Le Comptoir in La Tour de Salvagny to town.

We just came in off the street, market haul in hand. They sat us with a smile even though we drifted in at the tail end of luncheon service, and served us with gracious aplomb. From the moment we were served the entrees it was clear we were in for a treat. Loic's generously sliced house smoked duck magret over lentils had the perfect whisper of smoke and I appreciated the care coming from the kitchen in the various citrus zests festively setting an elegant tone to my marinated salmon.


I loved my boeuf tartare (what can I say, I had a thing for raw today) which was judiciously seasoned with capers and pickles and served with ultra fresh mixed greens and dark balsamic vinaigrette with a side of gratin dauphinois with just the right touch of nutmeg in the sauce. Loic's double slice of veal roast was the real winner, a long slow roast that melted in the mouth and suprised us both with its honesty and gorgeous follow through to the jus. We oohed and ahed all the way through the course.

I can't stop thinking about the veal.

The total mind blower was the BABA AU RHUM. A picture's worth a thousand words.


As an example of how welcomed we were in this restautant, I note that the chef graciously put my rabbit saddles in the fridge to keep them cool while we dined. Mark this address on your list for Lyon, folks.

AU BON TEMPS
2 rue Chavanne
69001 LYON
04 78 39 26 12