Restaurant Saisons sur Ecully

End-of-year meal today, December 10, 2025, private room. Exceptional cuisine and service. Thank you for the delicious meal and your warm welcome.

A real favorite! The setting of the establishment is absolutely magnificent, combining elegance and a warm atmosphere. From the moment you walk in, you feel welcomed and cared for with special attention. The dishes we enjoyed were simply exquisite—refined, flavorful, and full of wonderful surprises. Each plate is carefully presented and showcases high-quality ingredients. A big congratulations to Emma and Léo who do a remarkable job, always smiling, professional, and attentive. The rest of the team also deserves to be commended for their kindness and sense of service. You can sense a wonderful sense of unity and true passion behind it all. A place not to be missed! We will be back with great pleasure.

Very good lunch, excellent service.

A real favorite! The Saisons restaurant in Écully is simply exceptional. The setting, in this magnificent château, is breathtaking and makes the experience even more unique. We are usually quite demanding, and yet here, everything was absolutely perfect from start to finish. The dishes are exquisitely subtle, each plate revealing a perfect harmony between the elements. For our anniversary, the team even prepared a delicate surprise that made the moment even more magical. We were treated like royalty: attentive, professional, but also warm and friendly service. Special mention to the person who accompanied us throughout the meal and at checkout: remarkably kind and professional. Honestly, congratulations and many thanks to the entire team for this unforgettable experience. We loved every moment and will be back with great pleasure!

Very welcoming staff, but we were disappointed to discover it was students serving. The website did not mention this and for the price, we certainly did not expect it to be a training school. All of our dishes were presented very nicely, however nearly all of the mains had the same flavor (vinegar). We did really enjoy the dessert though. We were moved to the balcony after our starter, and unfortunately the view outside was not great. It looks over a child's park, with the noise that comes with it, and I found it a bit awkward to have people running and walking just a few feet from where we were eating (the inside was beautiful however, I would recommend stating indoors). Overall, I wish we had chosen a different restaurant for our special meal.

On June 10th, I had the privilege of celebrating my beloved's birthday at the SAISON restaurant, nestled in the majestic setting of the Château de l'Institut Paul Bocuse. From the moment we arrived, the timeless elegance of the setting enveloped us in an almost magical aura: the walls steeped in history, the chandeliers sparkling with understated arrogance, and the impeccably manicured gardens seemed to whisper that we were about to experience something extraordinary. And, spoiler alert: we were not disappointed! The welcome, orchestrated with a warmth and precision worthy of a symphony, immediately set the tone. The young maître d'hôtel, Quentin, displayed a rare professionalism, blended with a touch of natural elegance and a smile that seemed to say, "This is your home, but better." » His ease in guiding our evening, anticipating our every desire without ever lapsing into obsequiousness, transformed each interaction into a moment of grace. At his side, sommelier Till, a true alchemist of grape varieties, took us on a wine odyssey with suggestions as bold as they were insightful. His encyclopedic knowledge, delivered with infectious passion and a well-measured touch of humor, enhanced each dish, making each sip a celebration. The rest of the team, equally impeccable, moved with a fluidity that betrayed the masterful work behind the scenes, making the experience almost insolently harmonious. And what can be said about the MOF chef's cuisine, other than that it borders on perfection? Each plate was a work of art, a taste poem where each note seemed to have been composed with the precision of a watchmaker. The asparagus, brilliantly fresh, was enhanced by a seasoning so precise that it would make even the most precise scales green with envy. The mushroom ravioli, a veritable explosion of earthy flavors, left us speechless—or rather, with awestruck "mmmhs." The sweetbreads, cooked to perfection, melted on the palate, accompanied by a full-bodied jus of such depth that it seemed to tell the story of the creature itself. Finally, the dessert, a bold marriage of the tangy freshness of strawberries and the decadent indulgence of chocolate, closed this culinary recital on a note of ecstasy. The service, discreetly elegant, reflected the setting: refined, attentive, but never stuffy. Every gesture, every smile, every plate seemed to whisper to us: "You deserve this moment." » And that's the magic of SAISON: an experience where the sumptuous setting, exceptional cuisine, and the professionalism of a young but already accomplished team combine to create an unforgettable memory. To those still hesitant to step through the doors of this gastronomic temple, I have only one piece of advice: book, hurry, and savor. Because at the SAISON restaurant, you don't just dine; you experience a true epic of the senses. And if, like me, you're lucky enough to run into Quentin and Till, prepare to be pampered like royalty... with a touch of humor and panache to boot!