Stepping inside, you will quickly realize you’re among regulars: jokes are fired back and forth at tables filled with epicurean businessmen, friends who love the conviviality of a Lyon-style bouchon, or childhood pals who share a love of meat. The traditional fare is well-made, served with generosity (and humour!), and accompanied by a solid and fine-tuned wine list. Onglet de veau (cut of veal) well-seasoned jus; charolais rump steak; beef rib steak; king prawns pan-fried in lemongrass and ginger; homemade desserts.
Terrine of confit livers.
Crémet Nantais (dessert).