{"id":1168605,"date":"2026-09-05T09:07:18","date_gmt":"2026-09-05T09:07:18","guid":{"rendered":"https:\/\/www.europesays.com\/fr\/1168605\/"},"modified":"2026-09-05T09:07:18","modified_gmt":"2026-09-05T09:07:18","slug":"lyon-le-chef-norbert-tarayre-signe-la-carte-de-ce-restaurant-lyonnais-une-cuisine-sincere-et-sans-esbroufe","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/fr\/1168605\/","title":{"rendered":"Lyon. Le chef Norbert Tarayre signe la carte de ce restaurant lyonnais\u00a0: une cuisine \u00ab\u00a0sinc\u00e8re et sans esbroufe\u00a0\u00bb"},"content":{"rendered":"<p>On le connaissait chef star du petit \u00e9cran, depuis ses d\u00e9buts \u00e0 Top Chef en 2012 jusqu\u2019\u00e0 sa propre \u00e9mission \u00ab\u00a0Norbert, commis d\u2019office\u00a0\u00bb. Mais aujourd\u2019hui, il est surtout chef du 19.20 \u00e0 Paris, le restaurant du Prince de Galles. C\u2019est avec ce bagage qu\u2019il signe aujourd\u2019hui une nouvelle carte chez Brume, restaurant bistronomique aux Cordeliers.<\/p>\n<p>En voici les ma\u00eetres-mots\u00a0: g\u00e9n\u00e9rosit\u00e9, partage, \u00ab\u00a0sinc\u00e8re et sans esbroufe\u00a0\u00bb. Et puis surtout, de la <a href=\"https:\/\/www.leprogres.fr\/societe\/2012\/12\/26\/j-ai-mis-entre-parentheses-ma-carriere-de-cuisinier\" target=\"_blank\" rel=\"nofollow noopener\">gourmandise\u00a0<\/a>: du pain de brochet croustillant \u00e0 l\u2019\u00e9chine de porc basse temp\u00e9rature, en passant par l\u2019agneau de douze heures et la c\u00f4te de b\u0153uf matur\u00e9e, on sent venir la cuisine au beurre ch\u00e8re \u00e0 notre r\u00e9gion.<\/p>\n<p>  Du Norbert Tarayre \u00e0 la sauce lyonnaise<\/p>\n<p>La r\u00e9putation de Brume n\u2019est plus \u00e0 faire\u00a0: <a href=\"https:\/\/www.leprogres.fr\/economie\/2024\/06\/21\/avec-brume-la-gastronomie-est-une-fete\" target=\"_blank\" rel=\"nofollow noopener\">ouvert il y a deux ans<\/a>, le restaurant s\u2019est d\u00e9j\u00e0 impos\u00e9 comme un acteur incontournable dans les tendances gourmandes lyonnaises. Alors pas question d\u2019effacer \u00e7a, mais plut\u00f4t de le sublimer\u00a0: \u00ab\u00a0Je ne viens pas imposer ma cuisine, je viens la partager avec une brigade qui la fait vivre tous les jours\u00a0\u00bb, pr\u00e9cise le chef consultant.<\/p>\n<p>Un bel hommage au patrimoine local et des grands classiques revisit\u00e9s, avec une note pas (trop) sal\u00e9e\u00a0: 45\u00a0\u20ac le menu entr\u00e9e, plat, dessert, et 30\u00a0\u20ac le menu d\u00e9jeuner.<\/p>\n<p class=\"note\">45 rue de la Bourse, 69002 Lyon &#8211; r\u00e9servations au\u00a004\u00a078\u00a071\u00a098\u00a031 &#8211; brume-restaurant.fr<\/p>\n","protected":false},"excerpt":{"rendered":"On le connaissait chef star du petit \u00e9cran, depuis ses d\u00e9buts \u00e0 Top Chef en 2012 jusqu\u2019\u00e0 sa&hellip;\n","protected":false},"author":2,"featured_media":1168606,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[1889],"tags":[1111,11,2430,1687,2757,1777,674,107,1011,27,2428,2756,12,973,25,2429,3151,104],"class_list":["post-1168605","post","type-post","status-publish","format-standard","has-post-thumbnail","category-lyon","tag-actu","tag-actualites","tag-auvergne-rhone-alpes","tag-culture-loisirs","tag-edition-lyon-villeurbanne","tag-eu","tag-europe","tag-fil-info","tag-fr","tag-france","tag-lyon","tag-lyon-bassin","tag-news","tag-people","tag-republique-francaise","tag-rhone","tag-selection-de-la-redaction-69","tag-societe"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@fr\/117217646579425239","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/posts\/1168605","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/comments?post=1168605"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/posts\/1168605\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/media\/1168606"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/media?parent=1168605"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/categories?post=1168605"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/tags?post=1168605"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}