Bistrot d'Abel - Lyon
Bistrot d'Abel
Menu
On this website, you will find the complete menu of Bistrot d'Abel from Lyon. Currently, there are 14 dishes and drinks available.
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Was René Lopes at Bistrot d'Abel a mag?
J'ai découvert ce bouchon, sa carte lyonnaise, j'ai choisi la salade gourmande: artichauts, champignons , haricots verts, foie gras.C'est frais, savoureux, léger.Volaille au riz et morilles , très copieux, a ravi le palais de monsieur.En dessert, nous avons beaucoup aimé la crème caramel,généreuse et le fromage blanc, la crème est juste incroyable!Conseil judicieux pour le vin, un St Joseph fruité, délicieux.Nous rev... View all feedback.
What Anonym dislikes about Bistrot d'Abel:
Great location and ambience. Really wonderful food: the salade lyonnaise was by far the best of the several we have tried in our week in this city; the trout was subtly enhanced by its herb base; the beef cheeks on lentils were a sensory delight. However we were left with the strong impression by the staff that the bistrot did not want (or need? non-French-speaking tourists as customers. We left thinking, despite the... View all feedback.
Oui bon j avoue.....ces bon....mais à quel prix......12euros pate croûte. ...a quoi on rajoute un plat du vin et un dessert et l audition flambe vraiment appelé les pompier. ....bref bon mais ne vais pas son prix chercher un autre bouchon avec menu!!!!!
Comme le faux décor .... le repas est visuel ! Rien d'exceptionnel pour une qualité attendu. L'addition fait mal pour le coup .
Les plats sont parfaits Salade Lyonnaise raffinée, une andouillette à la sauce bouchon lyonnais digne de ce nom et un dessert divin ( figue au vin avec sa glace vanille) Très bon service efficace et discret dans un cadre agréable
Food: 5 Service: 5 Atmosphere: 5
Great location and ambience. Really wonderful food: the salade lyonnaise was by far the best of the several we have tried in our week in this city; the trout was subtly enhanced by its herb base; the beef cheeks on lentils were a sensory delight. However we were left with the strong impression by the staff that the bistrot did not want (or need? non-French-speaking tourists as customers. We left thinking, despite the wonderful food, that a far more enjoyable dining experience was to be had in places with perhaps food that didn’t quite reach these levels but where friendly, welcoming and encouraging staff give you the impression that they are delighted to have you in their restaurant and that they want to make your experience really enjoyable.
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