L'Étape Dorée

L'Étape Dorée is a gastronomic table in Saint-Genis-Laval that elevates French cuisine through seasonality, terroir and precise technique. In March 2025 the restaurant relocated from L'Arbresle to Saint-Genis-Laval to give the brigade more space and to refine service and kitchen conditions. Sommelier Hiroki Hashino builds a precise, evolving wine list focused on artisan vignerons and thoughtful food-wine dialogue. The team is developing an on-site garden and a "forest comestible" project from April 2026 to gradually supply the kitchen, and they practise a composting approach to return food waste to the soil. The house emphasizes sustainability, authenticity and a convivial, refined gastronomic experience. Situated away from Lyon’s bustle in a peaceful, luminous setting, the dining room is elegant without pretension and designed to offer an intimate, contemplative experience. The new location provides a larger, brighter space where simplicity and refinement combine with attentive, discreet service. A modern, creative approach to French gastronomy focuses on seasonality, terroir and precise technique. Dishes reflect a dialogue between traditional French recipes and the chef’s Japanese sensibility, and the restaurant presents a single tasting menu with carefully curated beverage pairings to showcase fresh, local ingredients. Yo Miyazaki (Chef de cuisine) is of Japanese origin; his background includes service at La Cime (Japan), Table Bruno Verjus in Paris and Takao Takano in Lyon. Specialties include bonito tartare in a thin beetroot tuile, crab tartlet with crunchy radish, pan-seared monkfish (lotte), pigeon with foie gras en croûte and Terre et Mer — pork head and clams.