Brasserie Le Sud
3.5/5
6 Reviews
No. 2 of Local Restaurants in Lyon
Highlights： Specializing in Mediterranean cuisine with a unique flavor from the skillful use of spices
Currently closed|Open at 19:00 todayShow more
+33 4 72 77 80 00
11 Pl. Antonin Poncet, 69002 Lyon, France
duguguirenOne of the small shops of a Michelin three-star chef.
There are two kinds of baguette and traditional bread for the appetizer, which are really delicious and have no complaints;
I prefer the side dishes with pumpkin among the two main dishes recommended that day, but I can only order sea bass because I don't eat duck. Large pieces of sea bass, tomato-flavored stewed vegetables, bell peppers, eggplants, etc., are unrestrained and restrained in both color and taste. It is slightly better than river bass, but it is still ordinary meat. It is already a long-term performance to achieve such an effect.
The dessert is meringue lemon pie with raspberry sauce. For this classic French dessert, I don't like sour taste, so the minimum standard I set is that it must be sour enough, otherwise nothing can be discussed. The cloud-like meringue shape is not very eye-catching, and the softness and hardness are just right with the extremely sour lemon core. The common ones are butter tart bottoms, but theirs is a chocolate tart bottom with a caramelized aroma, which is quite unique.Reviews of Brasserie Le Sud
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One of the small shops of a Michelin three-star chef. There are two kinds of baguette and traditional bread for the appetizer, which are really delicious and have no complaints; I prefer the side dishes with pumpkin among the two main dishes recommended that day, but I can only order sea bass because I don't eat duck. Large pieces of sea bass, tomato-flavored stewed vegetables, bell peppers, eggplants, etc., are unrestrained and restrained in both color and taste. It is slightly better than river bass, but it is still ordinary meat. It is already a long-term performance to achieve such an effect. The dessert is meringue lemon pie with raspberry sauce. For this classic French dessert, I don't like sour taste, so the minimum standard I set is that it must be sour enough, otherwise nothing can be discussed. The cloud-like meringue shape is not very eye-catching, and the softness and hardness are just right with the extremely sour lemon core. The common ones are butter tart bottoms, but theirs is a chocolate tart bottom with a caramelized aroma, which is quite unique.
I don't know where the five points came from. Today's dinner was just average. The service was also average... Do French people really hate speaking English? They pretend not to understand even though they know it! I came here based on the reviews, but all the dishes I wanted to eat were not available. They said the menu had changed...