There are the hyped and famous restaurants – and then there are those restaurants which not many outside a specific region have ever heard of – just as good as the hyped. Le Neuvième Art is a good example of a fantastic little restaurant that not many talk about unless you are from the region. The restaurant is located in an old train station and the railway track that is not used today is still just outside the building on one side and a road on the other. The restaurant’s exterior does not reveal the fact that it is a fantastic restaurant.

When you enter the restaurant it will not take long before you notice the impeccable and lovely service and you will soon understand that this is not just an ordinary restaurant, no this is an extraordinary restaurant. The name of the restaurant, Le Neuvième Art, means gastronomic art and that is just what it is about. The sober contemporary interior is filled with abstract and modern sculptures together with a ceiling lamp made by Stéphane Caniard. All the beautiful and impressive paintings are made by Daniel Bohbot.

The interior works perfect with Chef Patron Christophe Roure’s cuisine that is contemporary French, light and fresh. The chef started his restaurant together with his wife Nathalie Roure in the spring of 2003 and was an expression by the married couple to finally have their own restaurant after many years of hard labour for other restaurant owners. Christophe Roure has many years of experience working for some of the best in the business, like the legendary Paul Bocuse and Pierre Gagnaire among several others.

Chef Patron Christophe Roure has a talent for selecting only the best produce and only working with the best suppliers, like chocolatier Philippe Bel and the brilliant cheese supplier Hervé Mons and his company Fromagerie Mons that delivers some of the best cheeses in the world. We have still not had a single bad dish at Le Neuvième Art so you can order in whatever from the menu and it will make your taste buds happy. The large crab cannelloni, mousse of Basmati rice with Nori Algae and Kristal caviar are delicious and the sea bass cooked at low temperature with green & white asparagus and almond oil emulsion is amazing. The fattened hen, roast chicken jelly, boletus mushroom Zabaglione and green salad cream is a must if you can order it and the same with the breast of pigeon with slightly red acid beetroots, pigeon leg pastille, blackberry juice and bitter orange marmalade.

Christophe and Nathalie Roure welcome everyone to a fantastic restaurant experience that is a must for everyone in the Rhône-Alpes region and it should be a must for everyone all over the world as well, so start plan your trip to Saint-Just-Saint-Rambert.

Written by Andy