Lyon’s traditional gastronomy focuses on the meat-oriented regional menus of the traditional bistros, or bouchons. The food is robust, with the charcuterie and offal dishes being particularly notable. Nowadays, however, a new generation of young chefs is experimenting with lighter, more-health-conscious cuisine. Here are our favorite restaurant discoveries.

Le Passe Temps

The chef at this quiet Michelin-starred restaurant is Korean-born Younghoon Lee, who studied at Institut Paul Bocuse and then worked at Restaurant Lasserre in Paris. His market-driven menus follow the seasons and feature contemporary French dishes like scallop tartare with daikon radish and bottarga, brill with cockles in herb sauce, and beef with wild mushrooms.

Le Passe Temps
52 Rue Tronchet. Tel. (33) 4-72-82-90-14