Lyons
To discover
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After two and a half years under anesthesia, Lyon gastronomy moves a toe, then two, then five.
An almost cinegenic revival which, in this new school year, is an opportunity for comebacks, reversals and shattering openings.
The boldest: ARMADA
The place.
Here we are in old Lyon, a historic tourist district, in the heart of the most starred street in the city.
A fixed decor in which one is surprised to see the birth of a young table instead of an old cork.
Behind the stoves: two young backpackers, Thibault Martel and Baptiste Rivière, trained at Têtedoie, before spending eight years with trendy stars, such as Frenchie or Likoke, as well as abroad, notably Bogota.
We eat, as the neighborhood wants, in a rather dark room, surrounded by old stones, under the yellow lighting of filament bulbs and on tables of raw and worn wood.
The plate.
The light comes from the plates, from which spring this kind of lightning: under a boring title (“tomato-ricotta”)…
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