Aromas of beeswax and lemon hang in the air. Welcome to Le Neuvième Art.
Le Neuvième Art isn’t just a restaurant. It’s a culinary journey. It’s a testament to Chef Christophe Roure’s dedication and artistry. Located in Lyon’s chic Brotteaux district near the Tête d’Or park this two Michelin-starred establishment opened in 2014. It’s a sophisticated space with minimalist decor. Linen curtains soft lighting and crumpled paper lamps create a cozy atmosphere. Every detail enhances the dining experience.
Chef Roure’s path to culinary excellence is remarkable. He holds three CAPs in cooking pork butchering and pastry. He honed his skills under renowned chefs like Paul Bocuse Pierre Gagnaire and Régis Marcon. He learned rigor detail and perfection. In 2003 he opened his first Le Neuvième Art in Saint-Just-Saint-Rambert. He earned the prestigious Meilleur Ouvrier de France title in 2007. His dishes evoke surprise and emotion.
His Lyon venture with his wife Nati in 2014 was a bold move. A few months after opening Le Neuvième Art received two Michelin stars. This was a huge reward. It reflects the chef’s commitment to high-quality local ingredients.
The menu changes seasonally. A recent offering showcased Arctic char from the Cévennes cooked in beeswax. It was served with lemon butter and fried artichoke. Sommelier Michaël Pollet expertly paired it with a Meursault 1er cru Perrières 2016. He noted the fish’s delicate flesh how the beeswax cooking made it melt-in-your-mouth tender. The Meursault’s roundness and minerality complemented the dish beautifully. The lemon butter added a touch of acidity that balanced the wine perfectly.
Le Neuvième Art is more than a meal. It’s an experience. It’s a reflection of Chef Roure’s passion talent and dedication. It’s a place where culinary artistry meets the highest standards. It’s a place to savor remember and return to.