Saumon de fontaine, beurre blanc à l’oseille
Spring-fed salmon, sorrel beurre blanc
Salmon from a spring-fed farm in the Ain, seared on one side only and finished with sorrel from our own beds.
A house built around one table at a time
Maison Éléa opened in a former bargemen’s inn on the Quai des Lanternes. The room holds eleven tables. The kitchen is open to it, so the evening sounds like a house and not a restaurant.
Élise Vautrin trained in Burgundy and spent eight years cooking in Lyon’s bouchons before opening her own room. She cooks one menu each night, built around what the growers on the Croix-Rousse market bring in that morning.
“I don’t write the menu in advance. I write it after I’ve seen the morning’s vegetables, and some nights that means I write it twice.”
