Guy Lassausaie
Chasselay, France
⭐1 Star
The Experience
From Michelin Guide
It was in 1984 that Guy Lassausaie first donned his chef's hat in this family-run establishment, founded four generations earlier in 1906. In a refurbished stylish grey, black and white interior, this Meilleur Ouvrier de France continues to regale us with a winning formula that enthusiastically celebrates local (and, more generally, Gallic) culinary traditions, whilst giving a free rein to his inspiration. For instance, fillet of sole cooked on the bone, lemon confit, spinach leaf salad and juniper jus, or breast of Bresse poultry stuffed with the leg confit, an Albufera sauce and a tartlet of poultry livers… Feelgood food that ripples with ambition and comforts the soul.
Unique Things
From Visitor Experiences
- Global Influence in Traditional Cuisine: Guy Lassausaie combines traditional Lyonnaise cuisine with global influences, creating unique dishes like langoustine tails wrapped in angel hair pasta with a Madagascan vanilla-flavored beurre blanc sauce.
- Family Legacy: The restaurant has been family-run for four generations, with Guy Lassausaie taking over in 1984, maintaining a legacy that dates back to 1906.
- Refurbished Ambiance: The restaurant features a stylishly refurbished interior in grey, black, and white, offering a modern setting for its culinary offerings.
Ingredient Stars
From Visitor Experiences
- Frog-legs: Used in a Burgundy-style egg dish with porcini mushrooms and roasted garlic foam.
- Porcini Mushrooms: Featured alongside frog-legs in a unique egg dish, highlighting the chef's use of local and seasonal ingredients.
- Bresse Poultry: Often used in dishes like breast of Bresse poultry stuffed with leg confit, showcasing the chef's emphasis on local culinary traditions.
Menu & Pricing
Current Offerings & Prices
Set Menus
- Menu à 95 €: No specific details available.
- Menu à 130 €: No specific details available.
- Menu dégustation à 150 €: No specific details available.
A La Carte Options
- Filet de bar de ligne rôti, galette de sarrasin au caviar, fine purée d’artichaut: €48
- Pigeon de l'Ain cuit au foin en cocotte lutée, jus corsé, légumes de printemps et champignons: €47
- Ris de veau rôti au beurre noisette, légumes de saison, jus de veau infusé à la reine des prés: €48
- Poitrine de volaille de Bresse farcie de la cuisse confite, sauce Albuféra, tartelette de foies blonds: €45
- Carré d’agneau rôti sur l’os, farce aux morilles, girolles, artichaut, jus au romain: €45
- Assiette de fromages affinés: €18
Desserts
- Comme une nage de rhubarbe fondante et glacée, crémeux pistache et madeleine de Proust, eau acidulée à la vanille de Madagascar: €24
- Sphère framboise, crémeux aux deux citrons, cœur coulant framboise, pétales cristallisées à la sève de sapin, sorbet framboise et citron: €24
- Fraises marinées, sablé vanille, ganache à l’anis vert, nuage vanille, croustillant Dulcey: €24
- Soufflé Grand Marnier, crémeux pamplemousse, oranges sanguines en croquant, en naturel et en sorbet: €24
- Feuillet cacaoté, crème de pop-corn, mousse légère chocolat caramel, crème glacée chocolat lactée: €24
Special Seasonal Menus
No specific information available.