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Fodor's France 2014
Le Garet Review
From quenelles (fish dumplings) to the house favorite, andouillettes (tripe sausage), this is the perfect primer course in bouchon fare, celebrated in a cozy and joyful atmosphere that is, perhaps even more than the food itself, what makes Lyon's version of the French bistro so irresistible. The salade lyonnaise (frisée lettuce, pork lardons, croutons, and a poached egg, with a Dijon vinaigrette) is an institution at this famous dining room near the Hôtel de Ville, while the roast veal chop and ratatouille provide a welcome break from the standard porcine bouchon lineup.
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