In addition to knockout views over the city, the rooftop restaurant of the Sofitel Lyon Bellecour serves pared-down cuisine in a contemporary brasserie vein (tartare of seabream and langoustine, semi-smoked confit of centre-cut salmon, faux-filet of Black Angus, baba of seasonal fruit). The chef is also keen on fish and seafood, exemplified by scallops, butternut and sweet chestnuts or thinly sliced John Dory in a seaweed butter and parsnips à la royale (butter, cream, eggs).