The smallest of the Bocuse brasseries, with a veranda giving onto the street and private lounges on the first floor. The kitchen team are well trained: the use of fresh ingredients is a dogma, and tradition goes hand in hand with generosity and flavour. Salade lyonnaise, saucisson chaud pistaché en brioche (brioche sausage roll), Burgundy snails etc: a reliable option.
- MICHELIN guide inspectors
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