Moi Boire Bio Et Manger Sain - Lyon

I went to make a vegan brunch last month, I was disappointed not to have the choice in the products offered vegan more cakes, not all tartinades. despite a rese... read more I went to make a vegan brunch last month, I was disappointed not to have the choice in the products offered vegan more cakes, not all tartinades. despite a reservation. I also had the feeling of disturbing a little "we had to redo porridge for us" ... I should come back to make a comment again! However, the vegan crescent is very good!

To answer the previous comment. The kitchen proposal has changed since June 2020 (we no longer manufacture salty and sweet bowls and we put it on the phone for... read more To answer the previous comment. The kitchen proposal has changed since June 2020 (we no longer manufacture salty and sweet bowls and we put it on the phone for 4 months. You forgot this time? From June 2020 to October 2020: we were still Moi Pur Jus and since June 2021, the structure made a change while continuing to include what made its reputation and now FOOD MOOD. I change the card every 10 days, offering elaborate menus. (the fusion of the kitchen while keeping tracers recognizable from all. However, the proposed quantities are more limited but reasonable. Saturday, I proposed for example: Cabillaud cooks low temperature with creamy broccoli citrus, whole grilled sweet potatoes, grassy coulis and crunchy vegetables. Friday: A falafel cake house a raw cream with sesame and garlic confits the whole roasted and burned eggplant with pickles of ripe vegetables and fresh liquorice and herbs. With respect to the croques: 3 to 4 proposals that change every two days: Chandler: A carnivorous proposition with or without cheese. Rachel: Vegetables and Phoebe: Vegan proposal. For desserts: practitioners and other preparations are made on site. (brioches etc.) For 1 year and like many restaurateurs, I also do according to the demand and the affluence that there may be in the restaurant. I'm sorry for the disappointment that you were able to meet in the restaurant, but it's fortunately not a reflection of the global customer experience. Our team will bring you satisfaction next time. Respectfully. Roxane Toussaint Executive Chef FOOD MOOD Instagram : rox_toussaint

A fresh and original cuisine with seasonal vegetables, a real treat!!! A dessert to fall back with its candied pear!!! Close your eyes. read more A fresh and original cuisine with seasonal vegetables, a real treat!!! A dessert to fall back with its candied pear!!! Close your eyes.

Falling by chance through the street, we were first tempted by the written promise: flexitarian and healthy menus! We were not disappointed! It was very good. P... read more Falling by chance through the street, we were first tempted by the written promise: flexitarian and healthy menus! We were not disappointed! It was very good. Plats (and copious gaspacho. The room was crowded but the servers remained very available. Plates served very quickly:

It's been a while since I wanted to test this bio and healthy address are the concept is, I find, particularly attractive. Organic, gluten-free, lactose-free, c... read more It's been a while since I wanted to test this bio and healthy address are the concept is, I find, particularly attractive. Organic, gluten-free, lactose-free, cold-pressed juices in a real health goal, and a service delivery offer that goes from the Jacquier air bowl to the naturopathic consultation, to the sophrology or the seated passage. The place is nice, clear, calm, we feel good!