French Food
French FoodAux Lyonnais
2nd Arr.
Step into a century-old Lyonnaise bouchon where velvet banquettes and copper accents set the scene for quenelles with Nantua sauce, boudin noir, and offal done right. Chef Victoria Boller keeps tradition alive with generous portions and modern polish.
Belle Époque bistro
Lyonnaise specialties
Alain Ducasse heritage
Classic with modern twist
Tips
🥄"were it not a polite setting I'd have imbibed the sauce out of the bowl"
✨"everything the Parisian dining experience should be"
💰try the weekly changing "menu du travailleur"
Aux Lyonnais
2nd Arr.Opens Friday at 12:00 PM
French FoodFrench FoodStep into a century-old Lyonnaise bouchon where velvet banquettes and copper accents set the scene for quenelles with Nantua sauce, boudin noir, and offal done right. Chef Victoria Boller keeps tradition alive with generous portions and modern polish.
Belle Époque bistro
Lyonnaise specialties
Alain Ducasse heritage
Classic with modern twist
Tips
🥄"were it not a polite setting I'd have imbibed the sauce out of the bowl"
✨"everything the Parisian dining experience should be"
💰try the weekly changing "menu du travailleur"
Google
(1,072)
4.4