Le Bistrot du Potager

Cones so you can enjoy a nibble while on the move, the famous croque-monsieur with truffle ham, ever-changing sharing platters and Taloas, the famous corn tortilla traditionally from the Basque Country served with a choice of filling — Florian Rémont and his team will take you on a whirlwind culinary trip around France.

Find them on the ground floor

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Our Producers

Eric Richaud from Gourmet Lyonnais for poultry and Basque produce
Sébastien Gonzalez for the Taloas
Les Jardins Telluriques for local and sustainably grown fruits and vegetables

Our Specialities

Croque-monsieur with truffle ham
Homemade gnocchis with a button mushrooms cream, hazelnut and parmesan
Our truffle ham croquettes
The taloa (basque galette) with fresh goat cheese, grilled vegetables and pesto

Our Story

Le Bistrot du Potager is all about the people and the food. Created in 2010 by Mai, Floriant and Franck, the restaurant was born out of their desire to create a homely establishment where they could serve mouth-watering, seasonal cuisine that showcases local producers. They believe food, by fusing flavours and cultures, should be used as a means to bring people closer together.
Food Traboule takes the Bistrot to the streets: get your hands messy with the soft, homemade ham croquettes; discover the explosion of flavours that lies within the vegetarian Taloa; or try the new take on truffle ham croque-monsieur with melted cheese and seeded rustic bread.

Our vision

Of Food Traboule

« We chose Food Traboule because we wanted to be part of a food hall that brings the community together through food, in keeping with our beliefs regarding simplicity and hospitality. Tabata and Ludovic delivered everything we could hope for: a professional attitude, serious and locally renowned restaurateurs, a magnificent building nestled at the heart of the city, and a project that respects both the planet and the people who live on it. It all made Food Traboule an easy choice. Our aim is to show that street food can be fun and exciting without losing its quality. »
– Mai, Floriant et Franck