Restox TV

Not long after opening under the command of award-winning culinary firestarter Samuel Desjobert, Eskis restaurant in Lyon was packed every night, and there were tales of the enthusiast returning for his ninth lunch and counting. In fairness, this modern, stylish restaurant on Rue Chavanne is hardly ... Read more

Not long after opening under the command of award-winning culinary firestarter Samuel Desjobert, Eskis restaurant in Lyon was packed every night, and there were tales of the enthusiast returning for his ninth lunch and counting. In fairness, this modern, stylish restaurant on Rue Chavanne is hardly big, welcoming a maximum of 30 at a sitting. But the thing about Eskis is Desjobert’s extraordinary exploratory cooking. Like Britain’s Heston Blumenthal once was, the 26-year-old is a fan of molecular gastronomy - the complex and sometimes startling fusion of science and cookery. But don’t go expecting smoky-bacon ice cream; the highly-appealing Eskis menu is relatively simple – there’s a salad Nicoise, albeit like you’ve never had before - impeccably presented, and tastes very good.