Rigor, quality and simplicity; yield to the French charm of this authentic Lyonnais bistrot, a contemporary tribute to a time-honored c... Read more
Lyonnaise cuisine revisited
Rigor, quality and simplicity; yield to the French charm of this authentic Lyonnais bistrot, a contemporary tribute to a time-honored culinary style.
This traditional "bouchon Lyonnais" in Paris opened in 1890. It still has the red painted wood store front, and the original sign "Maison Lyonnaise".
The chef, head of the brigade, prepares "good, old fashioned, hearty food" but adds a modern touch. Just like Alain Ducasse, he gives pride of place to local produce, and is partial to friendly and festive cooking that suits the traditional setting with its beautiful zinc covered wood countertop and the metro-style wall tiles that delight the guests.
A star dish of the establishment: Coddle egg, crayfish fricassee with herbs: Calf’s liver with parsley and garlic, tender potatoes shavings; Lyonnaise-style quenelles, Nantua sauce…