Bistrot du Boeuf Rouge

Bistrot du Boeuf Rouge Review

The Belle Epoque dining room is gently cluttered with Art Nouveau posters, smoked glass, and figurines; waiters soften absolute correctness with a local sense of humor; and the rich, true-blue menu draws hordes of foreign as well as local Lyonnaise cognoscenti to this cozy downtown bistro mere blocks from the major hotels. Many of the house specialties—boudin noir,rillettes, foie gras, terrine, andouillettes, pistachio-filled sausage—are made on-site; the quenelles de brochet (pike), gratin dauphinois (baked cream, potatoes and cheese) are to die for; and the tender filet de bœuf barely requires a knife. And save space for dessert—the silky flan au caramel may be the best in town.