FAQ
At L'Atelier des Augustins, the chef has complete creative freedom. There is no set menu listed in advance: Nicolas Guilloton and Thomas Belval craft each meal around the best seasonal ingredients, products from their local suppliers, and their artistic inspiration of the moment. The goal is to let you enjoy a spontaneous culinary experience, without any preamble. All you have to do is let them guide you.
Our menu is designed to be a snapshot of what’s happening in nature around us.
For lunch, the surprise menu is available as a 3-course or 4-course meal. For dinner, it is a 6-course meal. For both meals, you can add a wine pairing selected by our sommelier or a homemade non-alcoholic pairing (designed and prepared in-house) using local ingredients.
No. L'Atelier des Augustins has chosen to offer exclusively a surprise menu to fully convey the essence of seasonal cuisine. There is no à la carte menu: every guest enjoys the same experience with the current menu.
Yes. To ensure a consistent dining experience and that service runs smoothly, we ask that everyone at the same table order the same menu.
Yes. If you have food allergies or special dietary needs (vegetarian, gluten-free, food intolerances, etc.), it’s important to let us know when you make your reservation. Our team will do everything possible to accommodate your needs as much as possible.
The wine cellar at L'Atelier des Augustins features several hundred wines carefully selected by the chef and sommelier, with a strong focus on Burgundy, the Loire Valley, and the Rhône Valley. Gems from small producers sit alongside renowned labels. Wines by the glass are available, particularly as part of the food-and-wine pairings, as well as a food-and-champagne pairing.
Yes. The sommelier offers an optional wine pairing for each menu (both lunch and dinner). These pairings can also be adapted to include champagne or non-alcoholic options. It’s a special way to discover Chef Nicolas Guilloton’s creations, enhanced by wines selected with passion.
You can make a reservation directly online at the official website, latelierdesaugustins.com , or by phone at +33 4 72 00 88 01 . Online reservations require acceptance of the terms and conditions.
Given the size of the restaurant (approximately 39 seats) and the dining experience we offer, we strongly recommend making a reservation in advance. Seats without a reservation are not guaranteed.
The general terms and conditions of sale and cancellation are specified during the online reservation process. If you have any specific questions, please contact the restaurant at +33 4 72 00 88 01 or contact@latelierdesaugustins.com .
The restaurant is located at 17 Rue Hippolyte Flandrin, 69001 Lyon, in the 1st arrondissement, on the Presqu'île, between the slopes of the Croix Rousse and the banks of the Rhône, right next to Place des Terreaux.
The closest metro station is Hôtel de Ville – Louis Pradel, about a 5-minute walk from the restaurant.
There are several public parking lots within a few minutes' walk: the Saint Antoine Parking Lot (5 min), the Terreaux Parking Lot (6 min), and the Opéra Parking Lot (7 min).
The Lyon Part-Dieu train station is 3 km away, and the Lyon Perrache train station is 2.5 km away. Lyon Saint-Exupéry Airport is 30 km away and is connected to downtown by a shuttle (Rhônexpress).
The dining area is on the ground floor and meets accessibility standards for public-access facilities. If you have any specific needs, please feel free to contact the staff before your visit.
L'Atelier des Augustins is led by chefs Nicolas Guilloton and Thomas Belval. Nicolas Guilloton, originally from Alsace and a former musician, honed his culinary skills at Le Crocodile in Strasbourg (2 Michelin stars), the kitchens of the George V in Paris (3 stars), the French Embassy in London, and through his experience in Africa. Thomas Belval, originally from Lyon, is his trusted partner in the kitchen.
Yes. L'Atelier des Augustins has been awarded one star in the Michelin Guide. The restaurant has also held a 3-Écotable rating (the highest distinction) since early 2026, reflecting its commitment to environmental responsibility.
The cuisine of Nicolas Guilloton and Thomas Belval draws inspiration from a 200-kilometer radius around Lyon, stretching from Burgundy to the Alps and from Auvergne to the Rhône Valley. It is grounded, instinctive, seasonal, and marked by the chef’s African influences. The apparent simplicity of the dishes serves a single purpose: to evoke an emotional response through taste.
Yes, it’s a cornerstone of our philosophy. L’Atelier des Augustins sources its ingredients directly from carefully selected regional producers: a fisherman from Lake Geneva (Éric Jacquier), a market gardener from the Vercors (Jean-Luc Raillon, edible flowers and herbs), a Burgundian farmer (Guillaume, Ferme de Clavisy), a biodynamic brewer in Burgundy (Simon Lecomte), and a producer of African spices.
Yes. L'Atelier des Augustins has held the Green Food certification since 2022 and the Écotable certification since 2026 (3 Écotable: the highest rating). The restaurant uses ozonated water to disinfect its premises (reducing the use of chemicals), prioritizes organic products as much as possible, and maintains direct relationships with its producers to minimize the use of middlemen.
Yes. L'Atelier des Augustins can be reserved for your professional events (business dinners, seminars) or private events (birthdays, celebrations). The single-level dining room, which seats approximately 39 guests, offers a cozy and elegant setting. The maximum table size is 18 people. For inquiries, please contact the restaurant at +33 4 72 00 88 01 or contact@latelierdesaugustins.com .
Once a month, Nicolas Guilloton hosts an intimate evening called the “Table de vigneron”: seven guests and a winemaker gathered around the same table, a surprise menu paired with selected wines, and an evening of conversation to discover the winery and its world. To find out about upcoming dates, contact the restaurant.