Setting out to present diners with charming, characterful cuisine in a history-filled setting, no auctioneer is needed to lower his gavel for the room to erupt in applause – the chef’s wow-worthy menu will do that for you. Following in the footsteps of its sister restaurant in Paris, diners can look forward to imaginative renditions of French favourites including tarama speckle with summer truffles, sun-ripened tomatoes with creamy burrata, citrussy sea bream tartar, and linguine with sweet and saline blue lobster.
True to its reputation for always finding the most unusual and historical venues, Beau CoCo Lyon in the Brotteaux quarter, in the 6th arrondissement of Lyon, inhabits the former Brotteaux railway station. In 1988 the station was transformed into the auction house of Jean-Claude Anaf, the Brasserie de l’Est by Paul Bocuse, and the architectural workshop Arche.
