Les Boulistes menu overview in lyon france
Nestled in the vibrant 4th arrondissement at 9 Place Tabareau, Les Boulistes offers an enticing journey through modern bistro cuisine infused with Mediterranean influences. This Lyon gem captivates guests with its thoughtfully crafted menu that celebrates both traditional flavors and inventive twists, ideal for food lovers seeking fresh and authentic French dining experiences.
Starters to awaken your palate
Begin your meal with vibrant starters that balance fresh ingredients and rich textures. The classic Salade César reinvents the beloved Caesar with herb-roasted chicken breast, ripe tomatoes, fresh chives, crunchy croutons, and the signature creamy Caesar dressing. For a rustic touch, the Terrine des Boulistes combines delicate poultry livers, smoky lard, and crunchy hazelnuts, delivering a satisfying depth of flavor. Seafood lovers will delight in the Poulpe confit au vin rouge et aromates, featuring tender octopus slow-cooked in red wine with aromatic herbs, paired elegantly with dill-infused mashed potatoes and a tangy sauce vierge. Vegetarian options such as the Houmous de pois chiche seasoned with dukkah spices and the vibrant Thai vegetable salad with shredded cabbage, carrots, celery, and a zesty coconut-coriander-lime dressing add an exotic flair to the starter selection.
Hearty mains with classic and creative touches
The main courses at Les Boulistes highlight slow-cooked excellence and regional refinement. Try the Paleron de bœuf cuit toute la nuit, a melt-in-your-mouth beef shoulder braised overnight, served with savory salted Comté and chorizo churros, petite peas, and buttery roasted rutabaga. Seafood selections include the Filet de bar accompanied by celery risotto enriched with mascarpone and hazelnuts, finished with a delicate reduced fish fumet and nutty gomasio. The Gratin de ravioles with tender ravioli, succulent gambas, and mussels swimming in a creamy bisque topped with crunchy breadcrumbs is a decadent choice. Vegetable-centric dishes shine with the Mousseline de brocolis à l’estragon, blending creamy broccoli mousseline, parsley-flecked oyster mushrooms, tender sand carrots, and crisp cauliflower pickles for a refreshing textural contrast. For meat aficionados, the Tartare de bœuf des Boulistes au couteau showcases the finest hand-cut beef tartare accentuated by capers, egg yolk, cornichons, and a hint of green Tabasco, served alongside buttery mashed potatoes.
Decadent desserts for a sweet finale
End your meal on a delightful note with desserts that blend French tradition and Mediterranean zest. Indulge in the Moelleux au chocolat au beurre salé, a rich chocolate cake with salted butter, vanilla ice cream, and luscious caramel sauce. The Portokalopita offers a taste of Greece through its orange and olive oil cake served with almond ice cream and fresh citrus segments. For a classic French touch, the Baba bouchon au rhum features a moist rum-soaked baba crowned with whipped cream and citrus supremes. Cheese lovers can savor the creamy 1/2 Saint Marcellin or the fresh and herby Cervelle de Canut—a whipped fromage blanc blended with chèvre, herbs, and olive oil. The Faisselle combines tangy fromage blanc with red fruit coulis, honey, and cream for a gently sweet finish. Alternatively, the Soupe de rhubarbe à la menthe et au yaourt grec refreshes with rhubarb soup infused with mint and Greek yogurt, complemented by fresh strawberries.
Drinks and specials at Les Boulistes
Complement your dining experience with a selection of well-curated wines and craft beers available on site. Though service has room for enhancement, the ambiance remains charming, with a lovely terrace perfect for enjoying a leisurely meal. Les Boulistes also offers takeout for those wishing to savor their modern bistro fare at home.
- Starters Salade César, Terrine des Boulistes, Poulpe confit au vin rouge, Houmous de pois chiche, Salade de légumes thaï, Velouté de chou-fleur.
- Mains Paleron de bœuf cuit toute la nuit, Gratin de ravioles gambas et moules, Tartare de bœuf au couteau, Filet de bar, Pot-au-feu en raviole ouverte, Mousseline de brocolis à l’estragon.
- Desserts Moelleux au chocolat au beurre salé, Portokalopita, Baba bouchon au rhum, Crème caramel, Faisselle, Cervelle de Canut, 1/2 Saint Marcellin, Soupe de rhubarbe à la menthe.
