The story
Le Garet is a Lyonnaise bistro at 7 rue du Garet in Lyon, France, and it earned a 2026 Michelin Recommended distinction. The room is an authentic Lyon bouchon that has operated since 1920, and its kitchen keeps the city's traditional cooking at the center of the menu.
Broken tile floors, moleskin leather benches and timeworn chairs fill the dining room. A Guignol puppet hangs on one wall, and pigs are embroidered onto the napkins. During the war, Jean Moulin was a regular, and his favorite seat now carries a brass plaque.
Owner Emmanuel Ferra, known locally as "le Gros," trained as a commis under Bocuse and later worked as sous-chef at Léon de Lyon. The kitchen focuses on Lyonnaise staples such as saucisson chaud, tablier de sapeur, cervelas, calf's head and andouillette.
Le Fooding tasted the Gnafron menu, which opened with frisée and mixed greens, buttery croutons, lardons and a poached egg. A pike quenelle followed, shaped with a generous spoon and bathed in rich Nantua sauce, served with oven-roasted new potatoes. The meal closed with a cervelle de canut cheese and a large dessert of Mirabelle plums in syrup with vanilla ice cream.
Recognition
Details
History
Broken tile floors, moleskin leather benches, timeworn chairs, a Guignol puppet hanging on the wall, pigs embroidered onto the napkins…. Welcome to Le Garet, an authentic Lyon bouchon opened in 1920, and frequented during the war by Jean Moulin – whose favorite seat is now immortalized by a brass plaque. In the kitchens, you’ll find owner Emmanuel Ferra, known in these parts as “le Gros” (a former commis under Bocuse and a sous-chef at Léon de Lyon), who can never get enough of the Lyonnais classics: saucisson chaud , tablier de sapeur (breaded beef tripe), cervelas sausage, calf’s head, andouillette…. For us, the other evening, the “Gnafron” menu included a classic frisée and mixed green salad with small buttery croutons, lardons and a poached egg; a hearty pike quenelle molded with a (very big) spoon, bathed in a rich Nantua sauce, and served with oven-roasted new potatoes in the pan; a classic cervelle de canut cheese; before an enormous dessert of Mirabelle plums in syrup with vanilla ice cream. // A.S.