Here, you can mix with the masses or marvel at it all – or even do both at the same time! Brigitte Josserand uses all her knowledge inherited from mothers down the ages in Lyon, and she knows how to satisfy both fans of the Lyon ‘bouchon’ and those who prefer more modern dishes. From baked chicken liver to ‘Tablier de sapeur’ (crumbed tripe) in Choron sauce and seasonal sautéed Dombes fresh frog legs, her excellent skills have kept tradition alive since 1974. Her interpretations of more contemporary dishes, such as Arctic char meunière and farm-reared Ain chicken with Vin Jaune and morels display all her fine- dining expertise. When Brigitte Josserand carefully selects her ingredients at the Saint Antoine Market together with her son, Benoit, it is to bring even more joy to her dishes.