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L'Alexandrin Restaurant Review: Lyonnais "in the know" swear by L'Alexandrin. Taking over from Alain Alexanian, Laurent Rigal follows in Alexanian's footsteps in favoring atypical cuisine. At the table, regulars will not notice any changes: the bull trout roasted on asparaguses and morel mushrooms, the mousseline pike in quenelle sauce, or the grapefruit gratin with the passionfruit purée and Sicilian pistachios, all preserving the serious classicism on which this Alexandrine built its reputation. Interesting cellar failing to be very nosy.