Le Gourmet de Sèze

Bernard Mariller, one of the chefs behind the revival of Lyon’s food scene in the 1990s, has been plying his trade in this street, just a few steps from the restaurant’s original address, for some thirty years. This son and grandson of farmers from the Saône-et-Loire, who boasts stints with Joël Robuchon, Jacques Lameloise and Michel Troisgros, has lost none of his inimitable energy! He crafts delicious modern cuisine based on seasonal, often noble ingredients (scallops from Erquy and line-caught Brittany seabass). His attention to detail and superlative sauce-making talents are still very much to the fore.

A Legacy of Culinary Excellence

• Chef Bernard Mariller has maintained a Michelin star for 23 consecutive years, showcasing his dedication to quality and refinement in French cuisine.

A Personal Touch in Dining

• The restaurant is known for its intimate atmosphere, where the chef often interacts with guests, creating a warm and personal dining experience.

Transition to a New Era

• Following Mariller's retirement in 2025, the restaurant will be transformed into a brasserie by two young chefs, ensuring the continuation of its culinary legacy while adapting to modern dining trends.

Signature Ingredients

• Coquilles Saint Jacques: These scallops are grilled to perfection, showcasing their natural sweetness and delicate texture. Sourced from local fisheries, they are a staple in French cuisine and reflect the restaurant's commitment to high-quality seafood.
• Homard: The lobster is prepared with meticulous care, often rissolé to enhance its rich flavor. Sourced from the Atlantic, this ingredient is celebrated for its tender meat and is a highlight in various dishes, embodying the luxury of fine dining.
• Volaille à la financière: This dish features chicken prepared with a classic financial sauce, incorporating seasonal vegetables and rich flavors. The chicken is sourced from local farms, ensuring freshness and quality, and is a testament to the chef's dedication to traditional French cooking techniques.
• Boeuf Charolais: This beef is renowned for its marbling and flavor, often roasted to bring out its natural juices. Sourced from the Charolais region, it is a favorite among meat lovers and is featured prominently in the restaurant's offerings, representing the essence of French gastronomy.
• Fromages: A selection of local cheeses is served, showcasing the diverse dairy products of the region. Each cheese is carefully chosen to complement the meal, highlighting the restaurant's focus on regional ingredients and artisanal craftsmanship.