The cheerful team from La Nouvelle Garde—Brasserie Bellanger, Dubillot, Martin, Des Prés, Charlie, Campion, and Barbotin—is setting up shop in what is rightly called the gastronomic capital of the world: Lyon. At 68 Rue Mercière, on the site of the legendary Eden Rock Café, they’re once again sharpening their knives at their latest establishment, Brasserie Des Deux Rives. Ready, as always, to take on the classics of the region that is its home—saucisson brioché, chicken with crayfish, and mille crêpes cake with pralines—it also delights the city with the brasserie staples that have built its delicious reputation over the past six years.
Fewer than 25 people
If there's no booking slots available, no worries, we always keep a couple seats for our walk-in clients !
Pour les réservations de 13 à 25 pers des menus de groupe vous sont proposés.
We'll keep your table warm for up to 15 minutes.
For groups of 26 or more
If there are more than 25 of you looking to let loose, our brasserie can be reserved for private use, either in its entirety or in part.
Please fill in the reservation request form above.
Horaires
OPEN DAILY
LUNCH
12:00 pm to 2:30 pm
(until 3:30pm Saturday and Sunday)
(until 3:00 p.m. on Saturday and Sunday)
DINNER
7:00 pm to 10:30 pm (last order)
(until 11:00 p.m. on 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.
