We’re going to have to hurry, because at the end of summer, the zucchini flowers in tempura, pea pulp, mint and shallot, beetroot crisps won’t last long… and that’s a shame! An “all-vegetable” dish that the Plato chef, Frédéric Therriaud, offers on his menu. Like its zucchini, mozzarella and candied tomato soup of the moment. So many suggestions that helped it to be voted best neighborhood restaurant in the “vegetarian friendly” category, by progress and the City of Lyon last July.
“I always have at least two vegetarian dishes, and have done so since I moved here in 2013,” says the chef. “Vegetable friendly”, but not at all vegetarian, the Plato! The chef obviously likes to work with fine cuts of meat (his marrow bone with truffles or his Rossini beef tenderloin are not left on his menu) and offers a suggestion, in particular, of a plancha with different fish grilled in olive oil, depending on the current arrivals. A delight !
To define Plato’s cuisine, we could specify that it is a pretty market cuisine, with a touch of creativity… and always generosity! The chef, who has worked for the finest tables (Le Bec, Têtedoie, Mariller, etc.), also has pastry chef training and makes everything himself, even his nougats and ice cream! To be enjoyed in the room at the back of the restaurant, refurbished just before the summer, with the starry sky in focus… which you can contemplate thanks to the huge glass roof…
1 rue Villeneuve, Lyon 4e. Noon and evening, Monday to Saturday. Market menu €24 (lunch) set menu €20, dish of the day €14, à la carte menu €41. 04 72 00 01 30. www.restaurant-leplato.fr