A sincere and authentic bouchon with a decor of checked tablecloths, closely packed tables and a buzzing atmosphere. In the kitchen, the young chef creates the classics with real know-how, such as Lyonnaise pork, foie de veau persillé (calf's liver), trotters and brawn salad.
- MICHELIN guide inspectors
The MICHELIN Plate : good cooking
Fresh ingredients, capably prepared: simply a good meal.