This lovely dining room, lavishly appointed with mahogany chairs, modern art, and a giant medieval hearth, serves a range of culinary delights that deliciously represent the New Lyon cooking. Chef Anthony Bonnet's poitrine de veau (breast of veal) with asparagus and essence of almonds or his foie gras poèlé au coing (sautéed duck or goose liver with quince) are two specialties to look for, though the menu is in constant flux according to markets and seasons.
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