Lyon, August 16, 2026 – Restaurant Agastache, nestled on Rue Duguesclin in Lyon’s 6th arrondissement, has garnered significant recognition, receiving a Bib Gourmand in 2026 from the esteemed Michelin Guide and a 14.5/20 rating from Gault & Millau. Chef Alexis Lauriac, originally from the Beaujolais region, is at the helm, cultivating a culinary philosophy that prioritizes simplicity, seasonality, and the finest local produce.
Chef Lauriac’s Approach to Gastronomy: Refinement in Simplicity
Chef Lauriac openly champions a straightforward approach to cooking, stating, “There are no codes here; we do what we want. I’m not into technique; it bores me. The goal is to introduce customers to new flavors.” This commitment is evident in his daring menu choices. “When I offer celery or fennel, I know few people like them, but in the end, they leave impressed,” he explains.
The restaurant’s interior, characterized by wood, fir green, and cream tones, subtly echoes the dark woods of the Beaujolais, Lauriac’s homeland. This aesthetic choice reinforces the chef’s connection to his roots and the natural world that inspires his cuisine.
A Commitment to Local and Seasonal Ingredients
Agastache’s dedication to seasonality is reflected in its frequently updated menus. The dinner menu undergoes monthly revisions, while the lunch offering changes every two weeks. Chef Lauriac personally sources his vegetables from the market every Wednesday, ensuring the freshest produce. Many ingredients are locally sourced:
- Truffles, saffron, and wild garlic: From the Beaujolais region.
- Agastache: From Saint-Priest.
- Wagyu beef: From the Ain region.
- Black garlic: From the Drôme region.
In a unique development, Sichuan pepper, one of the “false peppers” the chef favors for its aromatic notes, will soon be sourced from his father’s garden, further emphasizing the restaurant’s commitment to hyper-local and personal sourcing.
Affordable Gastronomy and Future Expansion
Despite its accolades, Agastache remains committed to offering an accessible dining experience. The lunch menu, featuring a starter, main course, and dessert, is priced at 28 euros, with additional gourmet interludes bringing it to 35 euros. Evenings offer an entry-main-dessert with interludes for 42 euros, or 50 euros with a second main course.
The restaurant’s growing reputation means that reservations are essential, even during traditionally quieter periods like August. Due to its success, Agastache is set to open a second location in Lyon soon, providing more opportunities for diners to experience Chef Lauriac’s unique culinary world.
Recipe Highlight: Girolle Mushroom Salad by Alexis Lauriac
Chef Lauriac shared a simple recipe for his girolle mushroom salad:
- Purchase girolle mushrooms from the market (they are in season).
- Sauté them with pre-candied shallots.
- Deglaze with a sherry vinegar (or agastache flower vinegar).
- Add slices of cured or dry ham.
- Serve as a salad.
This recipe exemplifies the chef’s philosophy of transforming simple, seasonal ingredients into refined dishes.
Agastache’s success underscores a growing trend in gastronomy towards authenticity, local sourcing, and a return to fundamental flavors. The restaurant’s recognition by both the Michelin Guide and Gault & Millau highlights its significant contribution to Lyon’s vibrant culinary scene.
Source: https://mesinfos.fr/69000-lyon/lyon-dans-le-restaurant-agastache-le-produit-fait-roi-337129.html
