Lyonnais chef Sylvain Sendra works with quiet confidence in the tiny kitchen of this always-packed bistro. Each day he dreams up new ways with food that keep the regulars coming back -- perhaps spiced mackerel fillets perched on a marrow bone, or roasted skate wing in a curried broth. For dessert, expect the likes of dense chocolate terrine with homemade honey sorbet. There are a few seats at the bar for solo diners, and the lunch prix-fixes are a bargain at EUR 11-EUR 16. Service, from the chef's wife, could not be more thoughtful and attentive.
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