This all-year-round welcoming haven is tucked away in the Saint-Clair district, opposite the Cité Internationale. The restaurant derives its character from the cooperation and complementary nature of two men – chef, Clément Boucher and head waiter, Nicolas de Place. Simplicity and cheerfulness is communicated to guests via the dishes and the manner of the service. Traditional ingredients from the ‘good old days’ are combined to perfection. The menu sings the praises of traditional fine-dining in Lyon and uses seasonal, market produce. The range of texture deserves praise in particular, with combinations of smooth and crunchy. Try the famous two-meat pâté en croûte ‘that rocks’ with wild mushrooms, or the roasted duck fillets in Port, porcini mushrooms and crispy-melting
scallops à la plancha, creamy risotto and fricassee of ceps in juice