First created in 1890, this restaurant has kept its red wood façade and its bistro sign "Maison Lyonnaise". It cultivates the atmosphere of the traditional Lyonnais bistros or "bouchons". Try regional produces lovingly prepared by those legendary "Mothers" and by top chefs and other Epicureans. Now, in turn, "Aux Lyonnais" bistro pays tribute to this regional cuisine. The flavors must state themselves distinctly both to the palate and on the plate", explains the chef, Xavier Boireau, who is directing the kitchen. Part of this update are the “Coddled eggs”, the “Lyonnaise chef pot”, our “Famous quenelles, Nantua sauce” (according to Lucien Tendret’s recipe from 1892), the “Calf’s liver with parsley and garlic, tender potatoes” or the “Tart and floating island with pink praline”.