he table forms part of Christian's childhood, his grandfather seized all the occasions to join together the family at the restaurant.
In fact, very early, the young boy is interested in the cooking, he makes his hotel and catering studies in Lyon, then enters as "commis" in a traditional restaurant in Lyon before continuing in Paris at the Hotel FRANTEL with the chief Pierre Larpidie (1 star Michelin).
He develops then his experience at the Hotel WINSORD with the chief Dominique Roue (1 star Michelin).
After his military obligations, he turns over in its town of origin, Lyon, at the Hotel FRANTEL, which will become successively Pullmann, Méridien then Radisson SAS since June 2004.
For 15 years, Christian has remained to it faithful and makes evolve his cooking with always as much passion. In his restaurant, he provides a frank and right cook, based on freshness where the "terroir" reigns as an uncontested Master.
Christian Lherm was finalist with the MOF 2004 and he is member of the "Lyon's White Chef's Hats".