Seasonal fine dining · Lyon · since 1998

A table set for the season.

Twelve courses written the morning they are served, sourced within fifty miles, cooked over a single fire.

Cornish turbot · this season

This season’s
table.

A few of this week’s dishes. The full card changes daily — hover a dish to see it plated.

Every course a small argument for slowing down.— Le Guide · Two Stars

The kitchen

Our kitchen is small by design — a brigade of eight working a single wood-fired hearth. Nothing leaves the pass that the chef hasn’t touched.

Chef-patron Hélène Roux opened Méridien in 1998 with one rule that still holds: cook what’s good today, not what’s on the printed card.