L'Âme Sœur - Carta

How happy to find these tasty plates of this talented chef! warm welcome and wine map with beautiful labels of " nature" wines

What a super restaurant ! Fabulous food inventive, beautifully presented and gastronomic ! We loved every mouthful of food and wine.

The Food was very good. Even better for such a place far from the center. We were taken there by the locals who knew the place. Service was not so good. Ver carta

Ça faisait assez longtemps que je n’étais pas venu mais j’ai été heureux de constater que le service est toujours au top et la cuisine excellente. Bref j’attendrai moins longtemps avant de revenir !

Very nice evening in this establishment. a very professional reception and a pleasant setting. the dishes are linked in a beautiful presentation and tastefully. the meal at 28€ without drink is very appropriate; We're shaved. recommended booking

While visiting Lyon for few hours, we had the pleasure to discover and enjoy from delicious lunch menu at this restaurant. It was the second time we tried as the first time it was fully booked Small place so making reservations is advisable. Good Presentatio and delicious combinations, friendly staff Ver carta

Excellent! First time at Olivier Paget’s table and it’s without fault. Creative cuisine and very mastered, beautiful atmosphere in the room and very attentive service. What to say on the wine list... pretty references with vintages ready to drink, all with more than reasonable prices... it becomes rare on Lyon. Thank you for this moment!

We crossed the bridge over the Soames to L'Ame Soeur (Soul Sister) and ordered lunch for 25 euros. My starter was braised fennel with a very rich sauce (very good) and my husband tried a salad that tasted like beets, with oysters. For the main dish, I had a rouget (white fish with texture like sardine) and my husband tried lapin in a tandoorie sauce. For dessert my husband had apples with rhum and I had baked cherries

Nice room. pleasant reception and attentive service. Nice dishes well presented, rich in flavors. In the entrance we took a smoked salmon house with vine sarments, crushed cauliflower with saké, wasabi tips. In the dish one of us took a civet of young wild boar in sauce large veterinarian mousseline of celery ball with semi-sel butter; the other one gently cooked in the pan, hot mushroom paste and tarragon-leaf sauce and shrimp butter. For pavlova dessert with orange segments, ice with soft spice, meringue tile and citrus coulis with confit zests, a pure wonder. Gorgeous meal, fine and rich in flavors. A real success and for a truly modest price in view of this quality: Ver carta