Cour des Loges, A Radisson Collection Hotel

Chef Anthony Bonnet operates with a philosophy of sustainable craftsmanship, viewing the historic Florentine courtyard of Les Loges at Cour des Loges as a stage for the purest expressions of Lyonnais terroir. His culinary approach is defined by a deep respect for the product, where seasonality dictates every element of the tasting menu. The signature poached egg, a technical marvel, features a perfectly fluid yolk encased in a delicate, translucent white, reflecting a mastery of temperature control. Refined aromas of seasonal truffles and fresh garden herbs permeate the marble-paved space, enhancing the sensory experience of the Renaissance setting. The texture of the hand-crafted pasta is exceptionally supple, providing a canvas for rich, concentrated reductions. Bonnet’s technique is both rigorous and generous, blending traditional French foundations with contemporary technical flourishes. This is a sanctuary of timeless gastronomy, where the integrity of the ingredient is never compromised for the sake of artifice.