The house
A quayside house with an open hearth
Maison Ondelle opened in 2019 in a former silk merchants’ warehouse between the Saône and the Rhône. We cook over fire, in full view, for thirty-two guests.
Our story
The building was once used to store cloth before it left by river. We kept the stone walls, the timber frame and the tall windows, and placed at the centre the one thing that was missing: a cooking hearth.
Everything starts there. Meat is seared over embers, vegetables are cooked in the ashes, and jus is kept warm on the edge of the fire. The dining room sees the kitchen, and the kitchen sees the dining room.
The chef
Adrien Vasseur
Chef and founder
Fifteen years in the trade, eight of them in Michelin-starred kitchens. Adrien Vasseur stands for cooking you can read at a glance: three elements on the plate, one cooking technique, one sauce.
He works with a team of six and with sommelier Louise Maret, who designs the pairings.
What matters to us
Truly local sourcing
Market gardeners from the Lyonnais hills, farmers from the Dombes, lake fishing: our suppliers are less than a hundred kilometres away, and we name them on the menu.
The season decides
No tomatoes in winter, no strawberries in March. The menu changes every six weeks, the set menus every week.
Nothing is wasted
Trimmings become jus, tops become condiments, yesterday’s bread becomes dessert: the kitchen uses the whole product.
