From the owner: Des Hot Dogs à l'américaine (Pain Bun) seuls ou en menus, de délicieuses douceurs us, boissons et…read morechips (chips sans gluten)

From the owner: Hot Dogs sur mesure. Pains frais du jour élaborés par un…read moreartisan Lyonnais. Saucisses confectionnées par un boucher des Halles Paul Bocuse.

This is the burger house we had originally meant to go to on our first day in Lyon... Better late…read morethan never I say. The burgers here were tasty and perfectly cooked. They were a bit pricey but nothing out of the ordinary for a gourmet style burger. Just wish France would start importing some ketchup... Those fries were delicious but so much better with a bit of Heinz if you know what I mean...

These young, up and coming chefs and restaurants in Lyon, surrounded by Michelin start restaurants,…read moreare turning up some really good food and Les Frangins is no exception. The food - They make everything in house. Nothing is refrigerated so everything is made fresh daily. The burger I got, the Classic Bacon Burger, is one of the, if not the best, burger I have had so far. Here's the kicker. While their burger is that good, the fries is probably one of the worst I've had. The fries were soggy and not crunchy, like what happens to potatoes when it's fried in oil that's not hot enough. It boiled in oil, not fried. Everything else is really good. Bun is good and not like "white bread" and mushy. Patty is good, not too thick, too juicy, not greasy, with good seasoning. The lettuce was green and crunchy. The onions we're caramelized well. The sauces were really nice and flavorful. Ketchup and mayo were even made in house. But those soggy fries... man. They just need to get some good crispy fries and it would have been a perfect meal. Otherwise, the burger is great. Five stars because of that. The Place - Typical of EU restaurants, it's small. The Service - It was good. Soggy fries came out pretty late in the meal. I was halfway through my burger before it came out. I think fries should come out with burger. It's like getting your sides halfway through eating your main meal. Overall, even with the soggy fries, I would still recommend going to Les Frangins for their burgers. I'd like to go back a few years from now to see them still there, hopefully have grown, and with crispy fries.

Huge fan of donuts, and since we don't have any big Donut franchise in France, I'm always excited…read moreto try places offering homemade donuts. I've been very disappointed by this place, twice, the donuts are dry, with no flavor, the texture has nothing to do with donuts, but more like dry cake. The place offers a lot of American products which is nice, but really isn't worth a detour.

This place let us down. The donuts are greasy, the coffee is…read morewatered down and the restroom is in awful conditions.

A lot of digital ink has been spilled here on Yelp about THE best bagels in Lyon. And I guess I'm…read moreready to pipe up about it too. What's funny is that this is one of the first places I'd eaten out here, but am just now getting around to reviewing. As an expat from New York, seeing our North American junk food fetishized in France--a country and originator of culinary wonders--is surreal, funny, comforting and homesick inducing. -- HITS-- a) friendly service b) very fast c) kitchy decor, pricey 'foreign' groceries d) Hellman's mayonnaise (ha ha, even I like junk food sometimes) -- MISSES-- a) PRICE The most obvious difference between Best Bagels and any bagel place in NYC is the price. Our two bagel sandwiches totalled almost 10 euro!! This was almost as jaw dropping as the 11 euro boxes of Cap 'n' Crunch! I will tell you that you can still find a plain bagel, toasted with butter in Brooklyn for ONE DOLLAR! A more than decent everything bagel (topped with sesame seeds, poppy seeds, garlic, toasted onion & kosher salt) with a very thick mortar of cream cheese will run you about THREE DOLLARS (2.15 EURO at time of this review). They are not skimpy with the toppings here, so I understand the pricing--it's fair, just shocking considering this is the American equivalent of a daily baguette! b) QUALITY But back up--it's not about the toppings! Bagels are about the--well, the bagels! The New York recipe is malty, salty, dense, very chewy and with a shiny egg wash crust. This is very, very heavy bread--like maybe if you ate two whole baguette traditions yourself! The Lyonnaise Best Bagel is just too fluffy and light. The crust is flaky when it should be a little waxy and hard to bite, and the size needs to be almost too big for you to put your mouth around. In fact, it should be sooo big that it has to be cut in half, and there has to be sooo much cream cheese that you almost need another bagel to eat that! And it should be sooo greasy that it leaks through the wax paper and aluminum foil that it's wrapped in and onto the takeout paper bag. American excess! Alas, for a truly authentic experience, take a plane. For comme ci, comme ça ..well, we have Best Bagels..

Yes! delicious and original (except if you are american..)…read moreAll the bagels are very tasty, even the sweet ones (and especially the one with jam and peanut butter!) Ok, it's a bit more expensive than the average fast food, but this one will make you smarter! Nice selection of american products as well (and expensive)