The chef’s Auvergne origins, the family restaurant and the great establishments (Grand Véfour, Tour d’Argent) are all expressed in his cuisine. Every day, together with his wife, Anick, he cooks traditional recipes updated to suit today’s tastes. Lyon’s oldest working chef is a constant reminder that work keeps you hale and hearty, especially when you like good food. His calf’s head is the tastiest in Lyon – the chef has, after all, perfected his recipe for over three quarters of a century! Here, you know that you are guaranteed to enjoy what the moment and the season have to offer: intoxicating chicken in Vin Jaune and morels, succulent calf’s liver in raspberry vinegar and melting Brouilly coq au vin. This is a real gem of culinary heritage. The original décor has been left as it is, with a few contemporary touches and adds to the delight of fans of traditional cuisine.