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Fais de tes projets de repas un jeu d'enfant en réservant une table à Restaurant Vatel, situé à 6 rue Duhamel, 69227, Lyon, France, grâce à notre plateforme en ligne très pratique. Profite d'une fantastique expérience gastronomique. Assurez-vous une table en appelant +33478382192.
Mardi 12:00 - 13:00 | 19:00 - 20:30
Mercredi 12:00 - 13:00 | 19:00 - 20:30
Jeudi 12:00 - 13:00 | 19:00 - 20:30
Vendredi 12:00 - 13:00 | 19:00 - 20:30
Samedi 12:00 - 13:00 | 19:00 - 20:30
Greeted by the smart young team and seated in the tasteful and stylish restaurant with drinks following in moments.Incredibly professional and attentive service - had to keep reminding myself that these are trainees.Menu is exciting and portion sizes [for me] huge. Quality superlative - foie gras the best I've had in a few years. Cheeseboard epic and dessert selection a cornucopia of delights [as were the petits fours].A truly lovely experience - with the slight irritant that the room is very brilliantly lit, which led to me ending up with a migraine.
I tried both this past December and for this trip to get dinner reservations at this restaurant that was so highly rated by an acquaintance. This restaurant is connected to a hotel and culinary school, so it is closed when the school is closed on holidays. It is also a very small restaurant, so make reservations early. The food is colorful and beautifully prepared. Service by the students is excellent and prices reasonably.
We were taken to this restaurant by a friend as she had been there before. Guests were out numbered by staff ratio one to three. Staff all lined up at the front to greet and take jackets for guests and made you feel really welcome and special.- Good value and reasonable quality but not great as it was a bit creamy. No English menu but some staff had really good English and translated the menu for us. We got the menu with minimum number of dishes as none of us were big eaters. My husband paid extra supplement for a cheese platter. A cheese cart was rolled out and he could select anything that he liked. Some cheeses were expensive.- it's refreshing to see young people learnt and practiced their chosen career. It's accepted that service was not polished but it was much better than we had expected. Quite nice to see young kids were being taught on the jobs by their masters. Every now and then we heard noises of things being dropped in the kitchen. It was rather funny :-).- Desserts were the highlight with so many on display and you could have as many different types or as much as you like.It was a nice experience, however, I would have rated it Good instead of Very Good but since that option not available I opted for Very Good!
Some friends from Lyon took us to Vatel for lunch, and I must say that it was an incredible experience! The service was superior from the young staff learning the world of fine dining and gastronomy! Every course was expertly prepared and presented! And the quality of food was fantastic! I would totally go again!
We spent a wonderful moment with friends that we hadn't seen for years. As far as the cuisine and service it could have been more elaborate , but you should not forget that those are still students who are only making their first steps into the world of gastronomy. Having arrived at 8 pm we had an impression we were a bit pressed in time as it's a school and kids have to go to bed early thus they dont want to stay up late.. I can understand this feeling, students pay tuition for actually working in the restaurant as part of their studies , which makes it a fair value for money as the labor cost is kept to minimum. Most delightful part were cheese and deserts which both come on trolleys and you can take as many as you want. Desert quality has improved recently since the pastry chef changed. Conclusion: it's a good place for couples but not groups of friends , as when we are in a bigger group we tend not to acknowledge service and as the service preformed by basically children , they get very upset when you dont give enough attention to them. Alas, it's more like a workshop
This was an incredible experience--a fabulous dinner served by a legion of eager young men and women who at present are training as servers, maitre d's, sommeliers and chefs but who will eventually be serving and cooking in top restaurants around the world. At first it is overwhelming to be met at the door by four or five smartly uniformed greeters, all eager to take your coat and take you to your table. But they are there to answer your every question and if encouraged, will divulge their story and ambitions. All this in a beautifully appointed formal dining-room with three mouth-watering fixed menus for a very reasonable price. The plate of amuse-bouches included an oval of smoked salmon pate, a biscuit and a shot glass of butternut soup. One entre was a plate of foie gras with toasts and salad and the other, a pear and Reblochon cheese tart with a frisee salad. My husband then had a filet de veal with a brown mustard sauce, a gratin de Forizy and a tart of artichokes and hazelnuts. My main was a breast of pintade (chicken) with a port sauce and baby vegetables. Of course with such a formal presentation, comes two more courses, the chariot of cheeses (with the students trying hard to remember them all) and the most amazing chariot of desserts numbering at least fifteen, from which you can choose as many as you like. All were absolutely delicious examples of the most famous French desserts from Ile flottant, creme brulee, tarte tatin, gateau Napoleon, gateau chocolat, l'Opera, fresh fruit sorbets etc. etc. We were giddy with choice and the smiles on our faces remained, especially when we were served as our last course, a plate of 'petites douceurs': a hand-made mini marshmallow, tiny tarts of raspberry and other fresh fruit, a praline and a jelly. What a grand evening--we were given the royal treatment and made to feel like a king and a queen.