It's hard to say whether or not the chef does actually use a golden saucepan (poêlon d'or), but he must have a secret weapon – he revisits Lyon's terroir so well and creates food that is as tasty as it is perfectly put together - from the gâteau de foie de volaille (chicken liver) with tomato coulis, to the pike quenelle gratin with béchamel sauce. A must!
- MICHELIN guide inspectors
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