For 80 years this sawdust-strewn café with homey red-check tablecloths has reigned as one of the city's leading bouchons; however, it may have overextended its stay by trading on past glory—some readers report a desultory hand in the kitchen, and native Lyonnais seem to head elsewhere since the legendary Raymond Fulchiron's recent retirement. Still, for a taste of classic Lyon gastronomy in a historic setting, the deftly prepared local classics like boudin blanc
(white-meat sausage), boudin noir (black sausage), or andouillettes (veal and pork tripe sausage) are hard to beat.
Apr 3, 2002
Les Feds (as it's called by locals) is a fabulous example of the bouchon (a Lyonaisse bistro). Meats slow cooked in sauces are served in their cooking pans, with a dish of rice for the whole table. You'll see lots of well-fed locals here. If you're there in season, definitely get the chicken and crayfish!