Le Neuvième Art
Lyon, France
⭐2 Stars
The Experience
From Michelin Guide
It was in the kitchens of Paul Bocuse and Régis Marcon, among others, that Christophe Roure learned the ropes. He holds three professional qualifications (in cookery, charcuterie and pastry-making, no less!) and was named Meilleur Ouvrier de France in 2007. Based in Lyon since 2014, he showcases his qualities as a chef day in, day out: subtle inventiveness, precision in his marriages of flavours, and of course an impeccable choice of ingredients. For example, his shellfish and miller mushroom ragoût is a marvel of balance and finesse, in which the lemongrass-scented hollandaise sauce teases out the seafood flavours and undergrowth notes of the mushroom. To be savoured with all of one's senses.
Unique Things
From Visitor Experiences
Here are three unique or unconventional aspects about the Michelin two-star restaurant Le Neuvième Art in Lyon:
1. Artistic Culinary Presentation and Modern Décor
Le Neuvième Art is noted for presenting dishes that are true works of art, combining fine dining with a modern and somewhat unconventional décor that contrasts with traditional expectations of Michelin-starred venues. This blend of contemporary aesthetics with exquisite cuisine sets it apart in Lyon's gastronomic scene.
2. Innovative and Refined Dishes with Unique Flavor Combinations
The restaurant offers standout dishes such as langoustines with angel hair pasta, a spiced sphere of quail and foie gras with apricot compote, and expertly prepared foie gras and snails with potato gnocchi and capers. These dishes showcase creative flavor pairings and refined techniques that elevate classic ingredients into innovative experiences.
3. Exceptional Quality Comparable to Three-Star Restaurants Despite Two-Star Rating
Le Neuvième Art is regarded as being on par with or even superior to some three-star establishments in terms of food quality and creativity. It is praised for its superb dishes and fine desserts, suggesting it could easily merit a third Michelin star, highlighting its unconventional position in the Michelin hierarchy.
These points illustrate how Le Neuvième Art stands out through its artistic approach, inventive cuisine, and exceptional quality within the Michelin-starred landscape of Lyon.
Ingredient Stars
From Visitor Experiences
Le Neuvième Art in Lyon, a Michelin-starred restaurant, highlights several key ingredients that are central to its signature dishes:
Shellfish: Featured notably in a shellfish and miller mushroom ragoût, shellfish is paired with a lemongrass-scented hollandaise sauce, showcasing a balance of finesse and aromatic complexity.
Miller Mushrooms: Used in the same ragoût with shellfish, these mushrooms contribute earthiness and texture, complementing the delicate seafood flavors.
Pigeon: Served skewered in a celebrated dish, pigeon is prepared to highlight bold flavors and refined technique, making it a standout protein on the menu.
These ingredients are used in dishes that emphasize seasonal produce, refined techniques, and bold flavor combinations, reflecting Chef Christophe Roure’s culinary philosophy of creating works of art on the plate. The shellfish and mushroom ragoût and the pigeon dish are particularly noted for their balance, finesse, and sensory impact.