Le Bec (long)

[erly]

Just loved everything about this restaurant.
Friendly servers, efficient smiling, and non-intrusive.
My husband S wanted the full tasting menu, and I wanted an app. and main.
No problem here.
Not only was I not forced to repeat the same menu, but they put a side dish discreetly at the table for me to taste his courses, if I desired to do so.
We had an excellent ) champagne as an apertif, and liked it so much, that we repeated it for the first course.
Shared a 1/2 bottle of a dry white recommended, and it too was excellent.
My zucchini blossom stuffed with zucchini mousse, and paired with baby clams (in shells) coated with finely chopped parsley was spectacular!
Mousse is generally boring, but not here, it burst with flavour..
My main was the lightly glazed Sweetbreads.
The best ever.
Again nothing spectacular to look at. No gimmicks, but heavenly.
This was served with mashed potatoes is oil and butter coated with finely chopped chives.
The tasting menu was amazing.
The amuse consisted of a small quiche shaped like a fried egg, a couple of tasty tartlets, and salmon sushimi wrapped in clear plastic shaped like a bon bon.
S was served a fois gras and white asperges terrine, in a light sage oil.
He was very pleased.
Next course "Le Bar Hache au couteau with a generous amount of Cavier Imperial d'Aquitaine on Jus Acidule au Kumquat
I had to taste, and again perfect blending.
The next course was two meatballs one balanced on the other.
What meatballs!
One was duck, and the other was artichoke.
They were served with a truffle sauce, and the taste seemed infused into the dish.
Next was the lobster , and coral,poached in the lightest of cream sauces served with Thai lime.
I shared this dish, as it was exquisite.
He had opted out of the next course (Pigeon).
I know it is the "in thing everywhere", but we don't eat pigeon.
They bent over backwards to fine the correct replacement, and suggested several great choices, but he decided to have the sweetbreads, as well.
The desserts were good, but not the same wow factor as the savory dishes.
One thing that was great fun was the serving of passion fruit mango caramels.
They were wrapped in the same clear plastic bon bon wrappers as the salmon sushimi, and were of the identical color.
Quite amusing.
S never dissects the food the way many of us here do.
He likes it or he doesn't.
His comment was that each dish was near perfect, and the sauces were not overly rich, yet each dish felt complete.
I asked for a copy of the "Menu des Agapes", and shared my delight with the meal.
Chef came with the menu, and signed it with a little personal note.
I had not requested this, but it was a "classy" thing to do.
I do not have the expertise to compare him to other Chef's, but there are no gimmicks.
No spun sugar candy paradise, or parchment everything, etc, as with many of the young 2* chefs.
Nothing is overwhelmed by the sauce.
The food looks relatively simple, until the flavours burst in your mouth.
Next trip to France in the Spring, we will return to Lyon just to eat at Le Bec.

[ChefJune]

Sounds wonderful. LeBec is on my list to try, but not this trip. I won't be in Lyon more than about a blink.

The Lyonnais call LeBec's food "moderne."

<He had opted out of the next course (Pigeon).
I know it is the "in thing everywhere", but we don't eat pigeon.> Curious whether you eat squab? That which is called "pigeon" in France is the same bird sold as squab in US. It is definitely not the pigeons that poop all over the sidewalks in major cities.

[erly]

I have eaten squab, but don't care for it.
Pigeon, has become very trendy in Canada as well, but is "Pigeon" on the menu, and much larger than our traditional squab.
Zucchini blossoms are also trendy everywhere, but we like them, and have enjoyed them for years in Southeast Asia.
Yes, do try Le Bec, as it was your suggestion that made me want to try it.
As you can see, we were more than impressed.
There was a balance of flavor, that I find rare in many 3*'s.
Last year we had a 3* meal that I couldn't finish, because each course was richer than the other.

We also ate at Le Splendid, which I will review.

[souphie]

Exciting review. The place sounds smart and exciting. And good.