Information Cuisine En Ville
## Waltzing on the Riviera
Chef Karim Boukhari draws his inspiration from the very heart of the Mediterranean, its land and its traditions.
From the "Provençal vegetable garden" menu which honours his timeless dishes to the "Balade Epicurienne les signatures" menu dedicated to the most gourmet of diners, he composes his plates like a concerto of emotions inspired by the green hillsides, the iodine of the sea and the history of his childhood.
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# ===Cuisine En Ville gourmet/halal Karim Boukhari
===After working with great French chefs. he was Chef of the kitchens of the hotel La COUR DES LOGES 5 star then Chef of the kitchens of the OPERA DE LYON Restaurant les muses de L'opéra noted 15/20 in the Gault et millau Sous Chef Excutif in the hotel le NEGRESCO Palace in Nice, George BLANC 3 star Michelin, Jacques MAXIMIN, Le casino le Lyon vert Restaurant la Rotonde, Marc VEYRAT.
===Karim decides to open his own house. It is finally in Lyon that he will settle.
===His cooking style is simple, spontaneous, sincere. It expresses itself differently according to the circumstances and the desires, but never without losing sight of the greed and generosity.
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# ===Maitre restaurateur de France
### ===Created in 2007 on the initiative of the Ministry of SMEs, Trade and Crafts, the title of Maître Restaurateur is the only title issued by the State for the French restaurant industry. This label, included in the Consumer Law, is based on specifications that combine professionalism and qualifications of the chef, traceability and seasonality of products.
==We always try to offer an interesting and healthy selection of dishes with our halal, vegan and vegetarian dishes.
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# ===The Quality Restaurants & Producers Approach
==Recognised by the Collège Culinaire de France, the Quality Restaurant Appellation federates the men and women of the profession who share the same values and practices.
The Appellation is a militant movement that brings together those who are committed to embodying and collectively promoting their passion for the transmission and future of the artisanal culinary heritage.