You could spend a moment (or two) in Vaise before finding "Le Moment," but as you are good books of SoBarnes, that will not happen.
Behind a very tiny storefront (hardly 3 meters) hides a treasure of lyonnaise cuisine. First thing’s first, you have to go through a narrow room, where the chef runs in an ultra-modern open kitchen, to arrive on a luminous veranda bathed. The atmosphere is chic, a sophistication without fuss, as we like with a touch of turquoise and pink. Surely it is in memory of Saint-Barts, where Alexandre Gaillot Drevon, the young thirty-year-old leader of "Le Moment," spent formative years during his apprenticeship. It must be said that Alexander is passionate and has not be shy of work. He has undergone numerous training sessions with the great French chefs before embarking on this culinary moment.
And the result is on the plate, with a fine and inventive cuisine, such as the tuna tartare and foie gras with citrus --an amazing and surprising mixture. And this supreme pigeon roasted on the carcass sided with chestnuts and potato crushed with red fruits-- againn, surprising and delicious.The kitchen is seasonal and of the market and most importantly, according to the moods of the chef. Speaking of moods, pay attention to the su chefs, we were told that their little trick is cutting the vegetables into julienne, tagliatelles, and whistles.
We kept the best for dessert, sorry, for last: the magnificent wood terrace that bears the name Grand Jardin. From the first rays of the spring sun, come under shade of an umbrella and enjoy a nice moment suspended in the middle of the fig trees, the thick medlars (you should plant one in your garden, they are superb) and laurels in bloom. In short, it is a true piece of paradise, all hidden behind 3 meters of storefront (yes, we know it was already said, but still ...).
And to think we almost did not find Le Moment...
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