Le PetitCanard

“La cuisine, c’est l’art de transformer l’ordinaire en extraordinaire.”

Chef Margaux Delacroix trained under the exacting masters of Lyon’s most celebrated kitchens before bringing her singular vision to the heart of the city. At Le Petit Canard, every dish is a love letter to the bistro traditions she grew up with — the cassoulet that simmered on her grandmother’s stove, the perfectly laminated croissant from the boulangerie on Rue Mercière.

But tradition without refinement is mere nostalgia. Margaux elevates each classic with meticulous technique and the finest seasonal ingredients — hand-selected Challans duck, truffles from Périgord, butter churned in Normandy. The result is cuisine that feels timeless yet alive, familiar yet revelatory.

The dining room, with its velvet banquettes and candlelit tables, was designed to feel like a Parisian salon — a place where meals stretch into evenings, where the last glass of Burgundy is always the best, and where the bread basket is, of course, bottomless.