This icon of the ‘Mères lyonnaises’, adored by fine diners, celebrated by the business community and frequented by politicians has passed through the decades whilst remaining as fresh as ever. In fact, this establishment founded in 1921 has even blossomed into a second youth with the arrival of chef Mathieu Viannay. The Meilleur Ouvrier de France 2004 award winner quickly stole the hearts of the Michelin Guide and was awarded a second well-deserved star. His secret? Traditional dishes sprinkled with a healthy dose of creativity. This former pupil of the Ferrandi school reinterprets Eugénie Brazier’s great classics, such as artichokes and foie gras, Bresse chicken ‘demi-deuil’ (slow poached with truffles), abalone fricassee and sweetbread Grenobloise medallions. This is an authentic restaurant full of history with its period parquet floors, 1930s earthenware and small first-floor rooms where you can enjoy glazed pigeon and large baked langoustine far from prying eyes.