This is one of the busiest bistros in Lyon, and sometimes the most amusingly raucous. Open only on weekdays and catering to the office-worker crowd, it's operated with panache by a team of hardworking employees who would probably perform beautifully in the trenches of a war zone. The fixed-price menus offer a selection of appetizers, main courses, and desserts. Each evokes old-time Lyonnais cuisine at its least pretentious, with such options as a green salad with bacon and croutons; eggs en meurette (poached in red wine); pork chops; andouillette (chitterling sausages) served with gratin dauphinois (potato croquettes); and several other kinds of sausage, usually with pommes de terre dauphinoise (a potato gratin dish with cream and garlic).
- © Frommer's 2013