Majorelle can host company lunches, team dinners, client drinks, birthdays and full private hire, for up to 60 guests seated indoors or 150 at a cocktail in its courtyard garden. The bistro stands at 50 cours du Docteur Long in Montchat, a residential district in the 3rd arrondissement of Lyon, and was fully renovated in 2025 by Indee Design.
Seminars and company events
Majorelle sells group meals and business events rather than meeting rooms. The restaurant lists company lunches, professional events, private hire and thesis celebrations among the occasions it hosts. It suits a team lunch after a morning workshop held elsewhere, an end-of-year dinner, a summer party in the garden or drinks after a conference in the eastern part of the city.
For groups of more than 20, the team handles the event directly and sends a group brochure with set menus, practical information, booking terms and private hire conditions. Organizers can visit the restaurant to see the spaces and finalize the quote on site. Groups of fewer than 20 can book online or by phone like any table.
Weddings and receptions
The restaurant also hosts private celebrations: birthdays, family meals, christenings or drinks among friends. The garden suits a summer cocktail for up to 150 guests. The website does not present a wedding offer, so a couple planning a reception should ask the team about formats and hours.
Rooms and capacities
The dining room covers 100 square meters and takes up to 60 guests seated or 80 for a cocktail. It is air-conditioned in summer and has a fireplace in winter. The terrace and garden cover 300 square meters in a planted inner courtyard, away from traffic, and take up to 70 guests seated or 150 for a cocktail. Part of the terrace sits under a large shade sail, the back of the garden is shaded by trees, and misters cool the air on hot days. Both spaces can be booked for a private event.
Catering
The kitchen is led by Benjamin Veyssière, a French-American chef trained at Institut Paul Bocuse with ten years of experience, partly in the United States. He writes a short bistro menu that changes every two weeks, cooked on site from fresh, seasonal produce. Suppliers are named on the website: fish and shellfish from Margain Marée and fruit and vegetables from Agriz, both in Saint-Priest, meat from Table de Solange in Aveyron, and ice cream from Histoire de Glaces in Isère. The bar serves craft draft beers, wine, spritz and a range of alcohol-free drinks. On Sundays the restaurant serves brunch.
History and setting
Majorelle was created by Claire Achard after more than 15 years in the restaurant trade, as a neighborhood bistro with seasonal cooking. The restaurant opens Tuesday to Saturday for lunch and dinner, and on Sunday for brunch. It is closed on Mondays and public holidays, which matters when choosing a date for a private event.
Getting there
The nearest metro stop is Grange Blanche on line D. Tram T3 stops at Reconnaissance - Balzac, and buses 25 and C13 stop at Bonnand and Place Henri. Vélo'v bike stations stand at Place Henri and Place Louise. The restaurant sits in the east of Lyon, a short ride from the Part-Dieu business district.
