HOTEL DU DAUPHIN
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TripAdvisor Reviews HOTEL DU DAUPHIN Lyon
Travel Blogs from Lyon
... through Airbnb again. As is becoming my usually I've put together a video of Lyon, which includes: - Old town streets - Théâtres Gallo-romains (amphitheatre) - Basilique Notre-Dame de Fourvière (best view in Lyon) - Hidden passages in the old town - Wait for the last picture - something is a little different with the windows, can you see ...
Some interesting things on the menus here. I skipped the pig snout and had a Lyon specialty. Meats in a wine sauce. Can't recall any of the French names of these foods. But I've been eating a lot of sausages, cheeses, potatoes, fish, vegetables, fruits, French bread, pastries, wines, etc. I saw a wonderful accordion player, two beautiful churches, and a man almost get smacked in the face by un camion. ...
... And I was brave enough to try Fois Gras again. My colleague ordered a local wine which was great as well. This was the best meal I had in Lyon. It definitely lived up to all the great things I heard about food in Lyon. After dinner we walked around the Old Town for a little bit. I really enjoyed having a local show me around for a night. It also made it easier for me to get my bearings for some sightseeing on Tuesday morning.
... too much about
it. A couple days later, I thought of Lyon and why it sounded so familiar, I
finally thought, oh, maybe this is the city that Candice’s friend lives in, I’ll
have to ask her. After a Facebook message or 2, I was set up with Elodie’s
contact info and she said for sure she’d like to show us around a bit, but she
would be busy at the end of the month, so she’ll see what she could do.
Some things that ...
... frog leg meat chunks. Poss ordered pigeon in puff pastry for her main and I ordered a lobster au gratin and the sommelier suggested we pair these with a Sancerre still white. All were delicious.
The pigeon had a red meat appearance, cooked medium rare and had a gamey flavour. The leg was encased in puff pastry with the drumstick bone standing up on the plate to make an impressive display. A breast was served alongside on the plate.
The au gratin sauce was ...