Contact and access

Hotel de l'Abbaye

20 rue de l'Abbaye d'Ainay
69002 Lyon

Restaurant L'Artichaut

20 rue de l'Abbaye d'Ainay, 69002 Lyon

Open Tuesday to Saturday
12:00 to 13:30 | 19:00 to 21:30

Nearest parking lot: LPA Saint Georges (secure underground car park)

Car access and parking

Coming by public transport :
- 8 minutes by foot from the Perrache train station
- 15 minutes by streetcar or cab from Lyon Part-Dieu station

By car : 5 minutes from the A6 / A7 freeway exit

We have a drop-off point in front of the hotel (10 rue Bourgelat 69002 Lyon), allowing you to drop off your luggage and check-in.
Before your stay, you can reserve a parking space with our team in the secure underground parking lot LPA Saint-Georges, located 7 minutes walk from the hotel, at 25€ per day.

LPA Saint-Georges (secured underground)

Hotel de l'Abbaye

20 rue de l'Abbaye d'Ainay
69002 Lyon

+33 (0) 4 78 05 60 40

Restaurant L'Artichaut

20 rue de l'Abbaye d'Ainay, 69002 Lyon

04 78 05 69 02

Open Tuesday to Saturday
12:00 to 13:30 | 19:00 to 21:30

Nearest parking lot: LPA Saint Georges (secure underground car park)

Getting there

Write to us

Dinner menus

Discovery Menu

Lunch and dinner, 3 courses - €41
3 glasses 10 cl - €33

Burgundy snail fricassee, garlic pulp, parsley coulis
or
Beet cups with cream cheese, yuzu gel, and aromatic herb pulp

——

Iberian pork loin, Lyon-style oyster mushrooms with wild garlic, brocoletti, and reduced vegetable jus
or
Roasted cauliflower, Sardinian fregola, and a sauce made with sweet Cévennes onions, vegetable jus with balsamic vinegar

——

Pistachio-based dessert with a rich ganache and orange blossom flavor
or
Chocolate dessert, creamy chocolate and Sichuan pepper

Abbey menu

3 services – $58

Accord 3 glasses 10 cl - €33

Toasted pike bread, lobster broth, trout eggs

Veal and pork pâté en croûte with pistachios and pickles

——

Drôme pikeperch fillet, celeriac, carrots with tops, shimeji mushrooms, lovage juice

Crispy veal sweetbreads, fresh spinach leaves, baby potatoes, Chateaubriand sauce

——

Dessert à la carte

Artichoke menu

6 courses - €78

3 glasses 10 cl - €33 / 4 glasses 10 cl - €44

Burgundy snail fricassee, garlic pulp, parsley coulis

–

Beetroot parcels with cream cheese, yuzu gel, and herb pulp

–

Drôme pikeperch fillet, celeriac, carrots with tops, shimeji mushrooms, lovage juice

–

Iberian pork loin, Lyonnaise oyster mushrooms with wild garlic, broccolini, and reduced jus

–

Around pistachio, melt-in-the-mouth ganache, orange blossom fragrance

–

Strawberry and pea cookie, Tahitian vanilla cream, and pea sorbet

(One menu for the entire table)

(Served only in the evening until 9 p.m.)

Children's menu

Main course – €17
Two courses – €24

Beetroot parcels with cream cheese, yuzu gel, and herb pulp

Main courses:

Fish from the market with fries or vegetables

Free-range chicken with fries or vegetables

Dessert:

A scoop of 100% organic artisanal ice cream – $3.50

(Children up to 12 years old)

Inputs

Toasted pike bread, lobster broth, trout eggs

17€
Veal and pork pâté en croûte with pistachios and pickles

17€
Burgundy snail fricassee, garlic pulp, parsley coulis

16€
Beetroot parcels with cream cheese, yuzu gel, and herb pulp

15€

The dishes

Crispy veal sweetbreads, fresh spinach leaves, baby potatoes, Chateaubriand sauce

36€
Drôme pikeperch fillet, celeriac, carrots with tops, shimeji mushrooms, lovage juice

32€
Iberian pork loin, Lyonnaise oyster mushrooms with wild garlic, broccolini, and reduced jus

28€
Roasted cauliflower, Sardinian fregola pasta, and Cévennes sweet onion soubise, vegetable jus with balsamic vinegar

24€

Desserts

Cheeses at their peak

14€
Strawberry and pea cookie, Tahitian vanilla cream, and pea sorbet

12€
Around pistachio, melt-in-the-mouth ganache, orange blossom fragrance

12€
Chocolate dessert, chocolate cream, and Sichuan pepper

12€

Lunch menus

For lunch from Tuesday, May 12, through Friday, May 15

2-course meal – €25
3-course meal – €29
Wine pairing (3 glasses, 10 cl each) – €33

Beef tartare, pickles, and lettuce cream

Cream of zucchini soup with feta and buttered croutons

Grilled ribeye steak, green beans and rhubarb, with a sage-infused reduction

Fresh fish from the market, broccolini, pak choi, and cherry tomatoes

Crispy gavotte, ice cream, and coffee mousse

Verbena cream, grapefruit, and citrus sorbet, diamond shortbread

Our restaurant will be closed for lunch on Tuesday, May 19