The tone is set as soon as you arrive in front of the restaurant: the white letters on the window "Grumpy people not welcome in this restaurant!" say it all, but we're not sure whether they're meant as a bit of fun or as a warning… But in any case, they're a foretaste of the character of cooks in Lyon!
A friendly atmosphere is de rigueur in the dining room: large tables and a relaxed atmosphere are a sure sign that food in Lyon' really is a way of life!
Using fresh produce, the chef will concoct you local specialities such as the Tablier de Sapeur (breaded beef tripe), Quenelle de Brochet (creamed fish or meat soufflé), Andouillette Tirée à la Ficelle (string-tied sausages made of calf’s ruffle), Praline Tart (containing caramelised almonds) or Rum Baba. Here in this typical and approved bouchon, the great classics of Lyon's cuisine remain unchanged.
Fancy some more Cervelle de Canut? (Which means 'Canut's brain' and is made with fromage blanc seasoned with herbs and shallots)