Têtedoie

In the wake of his mentor Paul Bocuse, Christian Têtedoie has built a small gourmet empire. Perched on Fourvière hill overlooking the city, the Têtedoie is a gourmet showcase. A champion of Gallic culinary traditions, this fan of contemporary art is committed to finetuning and even modernising this heritage. Bites of snails, foie gras and pistachio; “portfolio” of red mullet, carrots and game sauce; mallard duck, grilled chestnuts and Jack Be Little pumpkins: his dishes sometimes read like an abstract art exhibition. It’s impossible not to mention his signature dish: lobster casserole with a calf's head cromesquis that he has renamed HTV (after Homard Tête de Veau in French). Generous, sensitive cuisine depicted by an intelligent array of textures and flavours.

• Panoramic setting above Lyon.
• Christian Têtedoie is a Meilleur Ouvrier de France.
• HTV, blue lobster and tête de veau, has been a signature since 1987.

Signature Ingredients

• Blue lobster, central to the HTV signature.
• Veal, including sweetbreads, used across the menus.
• Foie gras, seared and paired with seasonal fruit and citrus.
• Sea bass and Arctic char.
• Meyer lemon and kaffir lime leaf.

Seasonal menus, plus a long-running lobster-and-veal signature

• Weekday lunch menu.
• Set menus include the four-course "Découverte" and longer "Inspiration" formats.
• Signature dish: Blue lobster and tête de veau (HTV), offered as a supplement.