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Once upon a time...

On the occasion of the Universal Exhibition of 1900, Marius Toudoire launches into the realization of the "Buffet of the station". This renowned architect, who already built the Clock Tower and the facade of the Gare de Lyon, was naturally commissioned for the construction. The management of the Railway Company wishes to create a place to eat, in a both luxurious and modern setting. And the "Buffet de la Gare de Lyon" was inaugurated on April 7, 1901, by the President of the French Republic, Émile Loubet himself!
The magic still operates today: frescoes, chandeliers, gilded stucco moldings, wood panelings, mahogany furniture and leather banquettes, take you to the Belle Epoque times, unique in Paris! A vast restoration started in 2014, has also returned to this "locomotive" centenary, its splendor of yesteryear!
You'll reach the restaurant overlooking Hall 1, facing the platforms, by a splendid double revolution staircase ...

Some dates

The place was christened "Le Train Bleu" in 1963, in tribute to the line "Paris-Lyon-Vintimille" which served the cities of the Côte d'Azur, along the Mediterranean Sea. Saved from the demolition by the Minister of Culture André Malraux, in 1966, some rooms were classified as historical monuments in 1972. The restaurant was used as a backdrop for many shooting scenes including "Travels with My Aunt" Georges Cukor in 1972, "Nikita" in 1990 and "Mr. Bean's vacation" in 2007.

Two chefs for an exquisite cuisine

As a point of interest, the kitchens were originally in the attic. The dishes were then conveyed by seven electric goods lifts. You'll notice the ceiling height: 8 meters!
Since 2018, Le Train Bleu and the Maison Rostang work together to deliver a generous cuisine by sublimating the terroirs. In 4 hands, the Michelin 2 * Chef Michel Rostang and Jean-Pierre Hocquet, Le Train Bleu's historic chef since 14 years, have created a new menu inspired by the historic "PLM" line: Lyon and its quenelles pike, Romans and ravioli with chicken broth or roasted fillet of red mullet, typical fish of the Mediterranean Sea. In general, this gastronomic restaurant honors sauces,stews, broths and stocks. Iconic recipes have also been reinvented by Rostang, such as the gratin Dauphinois that now goes with a leg of lamb. Unbeatable, the "Baba au rhum" and its "homemade" citrus punch is the dessert "signature" of the place. Don't miss it!

Enjoy the show!

At Le Train Bleu, you'll find the best service "à la française", with blazing and cutting done by the kitchen staff, in front of you. Recently, a picturesque character is back: the groom. Wearing a blue uniform, he helps travelers to carry their bags and announces the departure of some trains ... Pierre-Michaël, his name, in this case even uses to sing "La Bohème" and "La Vie en Rose" to welcome customers...

At any time of the day

The Bar Lounge is open from 7.30 am ... Ideal for having breakfast served from outside until 11.30 am! The Tunisian and Moroccan salons are so exotic. At lunch time, the Lounge offers a special menu featuring some of the restaurant's dishes, as well as small snacks, tapas, salads, sandwich clubs and pastries.

"In the evening, when the lights go out, it remains like vibrations, the energies probably of all those people who have passed through here and who have always participated in the magic of the place," says the staff ...

By Hélène Feltin