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Floral tiling, red leather booths worn to a warm patina, and flea-market curios on every surface set the scene at this old-school Lyonnaise bouchon transplanted to the second arrondissement. Alain Ducasse has had the keys for a while now, but the kitchen stays honest to the classic fare that made Lyon's canteen tradition worth stealing in the first place. Hearty, unfussy, and a little theatrical in the best Parisian way.
The awards strongest first
- Michelin Guide Selected Restaurant
- The 50 The 50 Discovery
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Pike-perch quenelles with crayfish
“The terrines, pike-perch quenelles with crayfish, and the chicken liver terrine vie with the specials chalked up on the slate”
Michelin Guide -
Chicken liver terrine
“The terrines, pike-perch quenelles with crayfish, and the chicken liver terrine vie with the specials chalked up on the slate”
Michelin Guide
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- Stern Ristorante Italian Eat · 69
- Racines Sardinian Osteria Eat · 84
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