In the neighbourhood of Les Cordeliers, this "bouchon" founded by Jean-Louis Manoa is a master class in traditional Lyonnais cuisine: saucisson chaud lyonnais (sausage), œuf meurette (eggs in a red wine sauce), quenelle de brochet (pike quenelle) or "string-drawn" andouillette from renowned producer Bobosse. Everything is made in-house, in a spirit of generosity and in time-honoured tradition, whetting the appetites of diners – locals and tourists alike – who are seated cheek by jowl in an inviting atmosphere. Behind the alluring red façade is a double dining room separated by a covered pedestrian passageway – reminiscent of those you find in Paris.