This restaurant will appeal to those nostalgic for the past. Every lunchtime, the ‘Carpe Diem’, with its deliciously dated décor of green leather bench seating and painted panelling, offers customers the chance to enjoy an outstanding culinary trip back in time. Gérard Sénélar, originally from Auvergne and Lyon’s oldest working chef, is at the helm and has been cooking (for the past 72 years!) the best calf’s head to be had in the city. Expertly supported by his wife, Anick in the dining area, the chef continues a tradition which began in the family kitchens in Moulins and went on to be consolidated in several prestigious establishments (Tour d’Argent, Grand Véfour), private associations in Lyon and the famous ‘Soucoupes Volantes’ – a gourmet stopover at Lyon-Bron airport. This is an opportunity for all those who still know how to ‘seize the day’ and enjoy calf ’s liver in raspberry vinegar.