When two Toques Blanches lyonnaises, colleagues for over 30 years, join forces to pass on their expertise to the younger generation, it can only be a good thing. And you can just simply sit back and enjoy it all when dining at this training restaurant. To start off with, the titles of the dishes outdo each other in their originality. For example, ‘What if fishermen made profiteroles?’ – you cannot wait to find out the answer! The two chefs combine their wealth of professional experience, both technical and educational, and the students benefit from this mentoring and put it to the test themselves in the kitchen and dining area. Located in the heart of Vaise, involved in the economic and social life of their city, and above all passionate about hearty and inventive brasserie-style cuisine, these two are teachers whose lessons are lapped up !