The European Gastronomic Capital Lyon

Lyon is renowned as the centre of Europe for cuisine and there are so many infamous chefs, they are: Paul Bocuse, Christophe Roure and Pierre Orsi are to name a few. Vieux Lyon has stood out for centuries and in the post modern era the new gastronomy has evolved a lot in France over the last twenty to thirty years with a more finesse knowledge about the products and techniques. The chefs are increasingly much better trained, and the gastronomy has become an extremely complex art. The art of cuisine... Lyon also saw many travellers visiting their city in the last two hundred years particularly the silk workers that helped create their thriving silk industry. The Bouchons were created with a casual, welcoming atmosphere in mind, serving up traditional Lyonnais dishes to avant-garde diners.

When Stewart lived in France in the late eighties for over three years where he became a head chef for six months at La Rose des Vins which was a unique bistro that provided avant-garde food for all that frequented. It also had a French wine library upstairs which allowed all to understand all the French wine regions... Before he started work there he frequented Pierre Orsi’s Nouvelle Cuisine restaurant and took his understanding from what Pierre had taught him to La Rose Des Vins cuisine and the table.

Stewart is now providing elusive dining in Cambridge with an edge in cuisine in a non-contaminated kitchen with non gluten and dairy Mise en place et service. He will also be providing ambient music with your dining experience. If you want to book the table then please go to the contacts page and make an enquiry. This will be a dining experience for up to six people. Once you have chosen from the suggestions Stewart provides he can also suggest wine and beverages however, he cannot sell alcohol so please bring your own alcohol if required.

All cuisine provided will be from local food producers or from Europe. Stewart would like all clients to choose their food ten days in advance. Alongside the elusive cuisine Stewart is providing niche products on order.