The generosity of Lyon-style cuisine expressed through traditional dishes in this lively bistro, with its two upstairs dining rooms and another downstairs. The service is friendly, and even if visitors aren’t amazed at the decor, it’s still worth the trip. Foie gras mi-cuit, duo of terrine and homemade pork rillettes, headcheese in a sauce gribiche, 300g rib steak, Lyon-style andouillette AAAAA, and so on.
Foie gras mi-cuit and fig confiture.
Poêlée de rognons de veau (pan-fried veal kidneys) in a Madeira wine sauce.