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
Michelin Travel Partner will process your email address in order to manage your subscription to the ViaMichelin newsletter. You may unsubscribe at any time by clicking the unsubscribe link included in the newsletter. Find out more about managing your data and your rights