Reviews
What Kiley Lang doesn't like about L'Heure Bleue:
The kitchen is fat, the eggs calves have arrived hard bathing in oil...the comb is the filling: spicy carrots of spicy spinach in dried branches, potato with not cooked water.Exorbitant price View all feedback. What Adrián Ocampo likes about L'Heure Bleue:
I start my simple but authentic journey as in lyon by a sausage as they know to do. then to satisfy a carnival hunger by a roquefort tartar, seasoned as necessary. thanks to the chef, the recommended wines have sublimated the dishes. I don't regret to have given up to the lemons whose freshness is no doubt. View all feedback.
Reviews from various websites
a dinner perfectly orchestrated by the chef in person who takes us to the heart of a very fresh and sweet history that revisits the gastronomy of our countries...
read moreThanks to the team for the reception the family kitchen is at the topon wants to return there as often as possible
we returned to eat in this restaurant that has kept all its good aspects since our first visit a few months ago. a traditional authentic cuisine (specially for...
read moreThe kitchen is fat, the eggs calves have arrived hard bathing in oil...the comb is the filling: spicy carrots of spicy spinach in dried branches, potato with no...
read morehaving already come some time ago, this second experience was perfect, the duck magret raspberry sauce was very good and dessert a tatin tart house served with...
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read moreI have eaten here on numerous occasions so have had most things on the menu, they are all delicious and are cooked and presented superbly by the owner of the re...
read moreI was travelling alone for business and looked for restaurants nearby, something local and authentic, so I found this place near a park and headed down to see i...
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