La joyeuse brigade de La Nouvelle Garde — Brasserie Bellanger, Dubillot, Martin, Des Prés, Charlie, Campion et Barbotin — pose ses mallettes dans celle que l’on prénomme à raison, la capitale mondiale de la gastronomie : Lyon. C’est au 68 rue Mercière, en lieu et place du mythique Eden Rock Café, qu’elle aiguise cette nouvelle fois ses couteaux dans sa dernière maison, la Brasserie Des Deux Rives. Prête comme toujours à se frotter aux classiques du nouveau terroir qui l’abrite — saucisson brioché, volaille aux écrevisses ou encore gâteau mille crêpes aux pralines —, elle ravit aussi la ville avec ses totems de brasserie qui font depuis 6 ans sa délicieuse renommée.
Less than 20 persons
Pas de résa en terrasse, mais si on a de la place on vous y installera pour sûr !
Certains produits peuvent être victimes de leur succès, mais on a toujours plein de came dans nos frigos.
We'll keep your table warm for up to 15 minutes.
From 20 persons onwards
If there are more than 20 of you, our brasserie can be fully or partially privatized.
Please fill in the reservation request form above.
Horaires
EVERY DAY
De 12h00 à 0h00
LUNCH
12:00 pm to 2:30 pm
(until 3pm Saturday and Sunday)
DINNER
7:00 pm to 10:30 pm (last order)
(until 11pm Thursday, Friday and Saturday)
PHONE NUMBER
04 27 02 74 94
SEASONAL, ALWAYS
That's our motto. We'll never have tomatoes on our plates in the middle of the winter. We cook everything with the freshest produce, and our menus constantly evolve with the seasons.
100% HOMEMADE
We cook absolutely everything in-house, using carefully selected fresh produce. We receive our meat carcasses whole and clean our fish ourselves. We even make the sausage for our saucisse- purée in our charcuterie lab at Brasserie Martin.
LOCAL AND FRENCH
On se bat pour sauver notre patrimoine gastronomique français, alors dans la mesure du possible on se fournit autour d’ici, et en région sur la presque totalité de nos produits.
FARM TO TABLE
We deal directly with a wide range of producers, not only for our cooking matters but also when it comes to wines for our cellars. For instance, our fries and mashed potato are made from potatoes grown in the Baie de Somme, and our mixed greens come from Seine-et-Marne.
Eating and drinking the French way
All the great hits of the French brasserie. Eggs-mayo with homemade mayo, leeks in a graceful vinaigrette, tartare with a beefy effect... The pleasant task of making them shine is taken on by a chef with a knack for mastery of the Nouvelle Garde repertoire: the thunderous Céleste Martin, commonly known in the kitchens of their merry men and women as Chantal. After working at the Brasserie Dubillot, Céleste took her pots and pans out of the capital to showcase the best of what she cooks to Lyon's fine palates.
