L'AUBERGE DE L'ILE

What L'AUBERGE DE L'ILE does

L'Auberge de l'Île (legal entity Auberge de l'île, SAS) is a family-owned Michelin-starred gastronomic restaurant located on Île Barbe, a classified 17th-century historic monument island in the Saône river in Lyon's 9th arrondissement. Founded in 1967 by Jean-Louis and Renée Ansanay-Alex as a riverside guinguette, it was transformed by their son, Chef Jean-Christophe Ansanay-Alex — previously personal chef to Christina Onassis — who took over the kitchen in 1991 and the business in 1996, earning the first of two Michelin stars in 1993 and the second in 2002. The restaurant serves a 10-course tasting menu and a la carte French haute cuisine to affluent individual diners and private groups of 6-10 guests per service, priced between €60 and €195 per person, with private salons accommodating 4-24 guests.

The underlying operation is a low-volume, high-margin hospitality business rather than a technology platform. The "technology" is traditional French haute cuisine executed with seasonal ingredients, classical methods, and signature creations such as the chef's licorice ice cream with almond milk and gingerbread. Distribution is exclusively direct-to-consumer: on-site dining, email/phone reservations, gift certificates via a dedicated e-commerce storefront, and an annual membership program (Club des Barons at €250 HT/year) that grants loyal patrons access to a reserved private dining space Tuesday through Thursday evenings plus exclusive events and workshops. Revenue streams consist of fine dining table service, private event bookings, wine sales at cavist (wholesale) prices, gift vouchers, and membership fees.

The marketing channel mix relies on Michelin and guide recognition, Relais & Châteaux and Les Grandes Tables du Monde association memberships, an extensive archive of regional and international press coverage, a bilingual content website, and an active Instagram account. As of 2022 the restaurant publicly pivoted to a reservation-only private dining model, selling a portion of its furniture and reorganizing around exclusive multi-course dinners for small groups — a deliberate repositioning rather than an active growth push. The business has no disclosed revenue, no external investors, and operates from a single site with a small team.

Name

L'AUBERGE DE L'ILE

Legal name

Auberge de l'île, SAS

Website

https://aubergedelile.com

Company type

Private

Founded year

1967

Operating status

Operating

Headcount range

11–50 employees

Short description

L'Auberge de l'Île is a family-owned, two-Michelin-star gastronomic restaurant on the historic Île Barbe in Lyon, serving 10-course French tasting menus and private dinners (€60-€195) to affluent individual diners and private groups of 6-10 guests.

Ownership category

akta.pro rank

Product category

Fine Dining French Restaurant

NAICS

Full-Service Restaurants (722511), Restaurants and Other Eating Places (72251)

SIC

Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812)

akta.pro primary industry

Chef’s Table & Tasting Menu Restaurants (THAFACAG)

akta.pro secondary industries

Fine Dining Restaurants (THAFACAA), Special Occasion & Destination Restaurants (THAFACAK), Private Culinary Experiences (Chef’s Table, Home Dining, Market-to-Meal) (THAJALAH), Exclusive Dining Access & Chef’s Table Reservations (HSACAMAJ)

Keywords

• Fine dining restaurant
• French gastronomy
• Michelin-starred cuisine
• Private dining events
• Wine cellar service

Headquarters

HQ city

DZAOUDZI

HQ country

France

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Operations, Supply Chain, Marketing or Sales, Infrastructure

Revenue model

1. Fine Dining Table Service: Revenue from serving multi-course gastronomic meals in the main dining room and private salons. Lunch and dinner service with menu pricing ranging from 60€ to 195€ per person depending on menu selection and seasonal offerings.
2. Private Dining Events: Exclusive private dinners in dedicated salons (Lionel Stocard salon for 10-24 persons, Chef's salon for 4-12 persons, Havana salon for 4-8 persons) with customized menus and wine pairings.
3. Wine Sales at Cavist Prices: Wine cellar offering all references at cavist (wholesale) prices, providing additional revenue stream while enhancing the dining experience.
4. Club des Barons Membership: Annual membership program at 250€ HT offering unlimited access to exclusive private dining space, latest culinary creations, special events, meetings, and gastronomy workshops.
5. Gift Vouchers: Gift invitation certificates based on tasting menu, with or without wine pairing, including aperitif, water, and coffee.

Pricing tiers

Go-to-market motion1 record

Distribution channels3 records

Marketing channels5 records

Core offering

L'Auberge de l'Ile is a Michelin-starred gastronomic restaurant serving contemporary French cuisine in a 17th-century classified monument building on Île Barbe in Lyon. It operates tasting menus (from a seasonal weekday lunch at 60€ up to a ten-course "best-of" dinner at 195€), the Chef's Table (La Table du Chef) for private dinners of 6–10 guests, multiple private dining salons for events of 4–24 persons, a wine cellar sold at cavist prices, the Club des Barons annual membership (250€ HT), and gift certificates. The establishment has held one Michelin star since 1993 (a second since 2002) and is a member of Relais & Châteaux and Les Grandes Tables du Monde.

Product overview

L'Auberge de l'Île Barbe is a historic Michelin-starred gastronomic restaurant located on Île Barbe in Lyon, France, operating from a 17th-century building classified as a French Historical Monument. The establishment offers a unified fine dining experience centered on contemporary French gastronomy, complemented by several distinct services including the Chef's Table private dining (La Table du Chef), an exclusive membership club (Club des Barons), multiple private dining salons for events, a wine cellar with cellar-price wines, and seasonal special dining series. The restaurant has held a Michelin star since 1993 and was acquired by the Ansanay-Alex family in 1967, with Chef Jean-Christophe Ansanay-Alex leading the kitchen since 1991.

Differentiator

Problem solved

Functional benefit

Products and services

• Gastronomic Restaurant Dining

Quantifiable outcome

• Maintained Michelin star status since 1993
• +2 more outcomes

Named customers3 records

Segments4 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature2 records

Partnerships

Four partnerships are on record, tiered core, flagship and minor.

• Les Grandes Tables du MondecoreStrategic or Co-development Partner · 1 January 2012Membership in Les Grandes Tables du Monde since 2012 places Auberge de l'Île among 158 elite restaurants across 22 countries and 4 continents. This association of high-end dining establishments provides prestige and international recognition among discerning diners.
• Relais & ChâteauxflagshipStrategic or Co-development Partner · 1 January 2006Auberge de l'Île was accepted into Relais & Châteaux in 2006, gaining access to international network of luxury hospitality properties and a prestigious marketing platform. This membership enhances visibility among affluent global travelers and provides cross-promotional opportunities within the luxury hospitality ecosystem.
• Royal CaviarminorOthersOfficial supplier of caviar products offered for sale during holiday seasons. Restaurant serves as retail outlet for their premium caviar selection alongside truffles.
• La Vaisseau des ChefsminorOthersAssisted with furniture sale in 2022 when restaurant was 'changing direction'. Partnership for equipment liquidation and restaurant transition support.

Scale indicators7 records

Recent moves6 records

Expansion highlights6 records

Direct peers

• Maison Troisgros: Three-Michelin-star family-run French gastronomic restaurant in Roanne, multi-generational chef dynasty. Comparable heritage and business model as a family-owned haute cuisine tasting-menu destination.
• La Mère Brazier: Historic Michelin-starred Lyon gastronomic institution under chef Mathieu Rostaing-Tayard. Closest geographic and historical peer to L'Auberge de l'Île — same city, similar heritage Lyonnaise cuisine, intimate tasting-menu format.
• Maison Pic: Three-Michelin-star family-owned French gastronomic restaurant in Valence run by chef Anne-Sophie Pic. Directly comparable as a multi-generational, single-site, haute cuisine tasting-menu destination with private salon offerings and similar association memberships.
• Georges Blanc: Three-Michelin-star family-run French gastronomic restaurant in Vonnas. Closely mirrors L'Auberge de l'Île as a multi-generational, family-owned village-anchored gastronomic destination with strong brand equity.
• Pierre Gagnaire: Three-Michelin-star Parisian haute cuisine restaurant by chef Pierre Gagnaire, known for avant-garde tasting menus. Comparable French gastronomic flagship with chef-driven brand and premium tasting-menu format.
• Le Neuvième Art: Lyon-based Michelin-starred restaurant led by chef Christophe Roure, focused on modern French cuisine with tasting menus. Same city, similar upscale tasting-menu positioning and target clientele.
• L'Ambroisie: Three-Michelin-star restaurant on Place des Vosges in Paris, known for classic French haute cuisine in a small historic setting. Comparable intimate setting and chef-led gastronomic prestige.
• Guy Savoy: Three-Michelin-star Parisian haute cuisine restaurant by chef Guy Savoy, with intimate multi-course tasting menu service. Comparable as a French gastronomic flagship with strong brand association to its chef and luxury hospitality positioning.
• Restaurant Paul Bocase: The defining institution of Lyonnaise gastronomy; family-run, fine dining, multiple Michelin distinctions, and globally famous chef association. A direct benchmark for an iconic Lyon's gastronomic restaurant with chef-owner brand DNA.

Broad incumbents

• Daniel Boulud: Michelin-starred French fine dining flagship in New York by chef Daniel Boulud, with a broader restaurant portfolio. Comparable French gastronomic brand with chef-owner DNA, but at much larger scale and broader geographic reach.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat5 records

Key risks6 records

Key highlights6 records

Customer concentration

• Instagraminstagram.com/aubergedelilebarbe
• LinkedInlinkedin.com/company/l'auberge-de-l'ile

Compliance6 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles6 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about L'AUBERGE DE L'ILE