Le Cocon sur Saint-Priest

Everything was perfect. The welcome was warm, the meal was delicious, and the atmosphere was great. I highly recommend it.

Discovered the restaurant during Easter brunch. Everything was excellent: the service, the welcome, and the meal. A perfect Sunday to unwind!

A very pleasant setting with open windows, background music, and birds singing for Easter brunch. We received a very warm welcome, excellent wine recommendations from the maître d'hôtel, and the food was superb! It was a pleasure to spend part of this sunny Sunday here.

We came for Easter brunch. The variety of dishes was very good, the only downside was that not all the dishes cooked on the brazier were available. Special mention goes to the desserts and the friendly interactions with the staff.

We booked this restaurant for my birthday lunch with my boyfriend, and we loved it. The setting is superb, with elegant decor. At lunchtime, the atmosphere is calm and pleasant. The service is attentive; the waiters listen and explain the menu again if needed. We chose the set menu: the dishes were beautifully presented, generous, and full of flavor 😋 We thoroughly enjoyed our meal and would gladly return. One small suggestion for improvement: signage would be helpful to direct people who aren't staying at the hotel to the restaurant.

No complaints, efficient service, food up to Hilton standards, and a perfect setting for business lunches.

Pleasant atmosphere with ponds behind, homemade cuisine, attentive service, reasonable prices

I came to eat this Tuesday evening with my girlfriend, and I was greeted by Thomas who took wonderful care of us! Professional service, thank you to him. However, the desserts weren't up to par; the tarte tatin seemed to have defrosted.

A truly refined and elegant experience, impeccable service, I highly recommend it.

The service was impeccable, reflecting the quality of the food. However, a few misunderstandings marred the dinner and affected my overall rating. A huge thank you to Thomas, who skillfully addressed these issues and contributed to the success of the evening. However, upon reflection during the service, several points struck me: how could a single server simultaneously manage the bar, the cash register, and the dining room for over 30 covers in an establishment of this caliber? Furthermore, how can one explain the unavailability of seemingly simple items, such as certain lagers or desserts, despite a limited menu, especially on the last day of the Motorcycle Show? It's fortunate that this dedicated and professional young man was on hand. Thank you also to one of the cooks who stepped in to help during the busy period so that the customers wouldn't notice, or would only minimally notice, these difficulties.