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, quenelles de brochet (pike soufflé), andouillettes, pistachio-filled sausage, and gratins dauphinois (baked cream and potatoes covered with melted cheese)—are made on site; the tender filet de böeuf barely requires a knife. An insider tip: save space for dessert—the silky flan au caramel may be the best in town.
Visit the Travel Talk forums for help on planning your trip