In Lyon, the start of the 2026 school year has a very gourmet flavor: from September 2, media chef Norbert Tarayre signs the new menu for Brume, a bistronomic restaurant located near Place de la Bourse. The place, opened in 2024 by Max Podesta and Thibault Turpin, boasts the signature of a star chef while keeping its local restaurant spirit and its Lyon roots. Enough to arouse the curiosity of foodies who closely follow developments in the local gastronomic scene.
Because the arrival of Norbert Tarayre is not limited to a simple spotlight. Chef of 19.20 at the Prince de Galles in Paris and in full preparation for an opening in Versailles, he claims an instinctive link with the capital of Gaul: , he confides, quoted by Nouvelles Gastronomiques. It remains to be understood how this affinity translates, concretely, into Brume’s dishes.
Norbert Tarayre, a consulting chef for Brume in Lyon
In Lyon, Norbert Tarayre does not arrive as resident chief but as chief consultant. He imagines the architecture of the menu, the philosophy of the recipes and the main lines of the cuisine, while the Lyon brigade ensures the daily service. He also insists on this shared functioning: , he underlines, before mentioning . A way of reassuring regulars about the continuity of the place.
However, Brume is not renaming itself in the name of the chef. The restaurant remains independent, retains its team in place and its identity built since 2024 behind the Palais de la Bourse. The stated objective is to take a step forward: to strengthen the positioning of a bistronomic restaurant and clarify the culinary promise, without denying the warm setting and the link to the Lyon region.
A new bistronomic menu, between classics and signatures
The menu by Norbert Tarayre sets the scene with entries that revisit popular codes. The grated carrot thus becomes a play of textures around fermented carrot spaghetti and a caraway bavaroise. There is also a crispy pike bread accompanied by a cold zucchini soup, or a wild mushroom ravioli served with a candied egg yolk, for a more generous starter.
As for the dishes, the cuisine is readable and reassuring, but careful. The pork loin cooked at low temperature arrives with a golden Anna apple and a hay-based pork jus. The confit salmon pairs with roasted leek and a smoked mustard condiment. For those with a sweet tooth, the hot chocolate mousse is offered with vanilla ice cream and fleur de sel shortbread, while the pink praline flan, served with almond ice cream, clearly anchors Brume in its city. The starter, main course and dessert menu costs 45 euros, lunch and dinner, supplemented by a lunch menu for 30 euros.
L’Épicerie de Norbert, an evening offer to share
In the evening, Brume displays a second face with L’Épicerie de Norbert, served between 7 p.m. and 10 p.m. The idea: to offer a selection of dishes to share, designed for convivial tables. There you can find a prime rib of beef with béarnaise sauce, a shoulder of lamb cooked for twelve hours topped with a rosemary jus, or a whole roasted lobster with American sauce, the claws of which arrive in tagliatelle. The beef fillet with pepper sauce is also available in individual portions, for those who prefer to keep their plate.
This dual offer allows the restaurant to play on two registers in the same place: on one side a structured bistronomic menu, on the other a more festive sharing table. For Brume, the collaboration with Norbert Tarayre offers an additional showcase in a very competitive Lyon market, while providing access to chef’s cuisine within a controlled price range. It remains to be seen how this exposure will translate over time for the address of the Stock Exchange.
Who is Norbert Tarayre at Brume in Lyon?
At Brume, Norbert Tarayre acts as consulting chef: he designs the menu and the culinary direction, but it is the restaurant teams who cook on a daily basis.
Brume à Lyon offers what on the new menu signed Norbert Tarayre?
The menu highlights a generous bistronomy with revisited grated carrot, pike bread, low temperature pork loin, confit salmon, mushroom ravioli, hot chocolate mousse and pink praline flan.
What are the prices at Brume in Lyon with Norbert Tarayre’s menu?
Brume has a lunch menu for 30 euros and a starter, main course and dessert menu for 45 euros, available for lunch and dinner.
What is L’Épicerie de Norbert at the Brume restaurant?
L’Épicerie de Norbert is the evening offer, between 7 p.m. and 10 p.m., composed of dishes to share such as prime rib, twelve-hour lamb shoulder or whole roast lobster.
Does Norbert Tarayre cook every day at Brume?
No, he doesn’t run the stove on a daily basis: he signs the recipes and the Lyon brigade provides service in the dining room and in the kitchen.
