Aux Lyonnais

Aux Lyonnais Restaurant Review:

This landmark Paris bistro opened in 1890, but it spent many years without a noteworthy menu. Alain Ducasse and Thierry de la Brosse (L'Ami Louis) relaunched the traditional Lyonnais bouillon and raised the bar by offering an updated take on the cuisine. Dishes still incorporate regional specialties like pike, crayfish, farm poultry, and charcuterie Lyonnaise, but preparations have been made more accessible. Rather than simply serving a farm bird with a thick sauce, for example, it is now roasted, garnished with mushrooms, tomatoes and onions, then deglazed with vinegar and served with its own juices. The quenelles à la lyonnaise, sauce Nantua are a must-have. They attract people from all over the world; you should follow their foot steps. The wine list, which was revamped by the Ducasse group's head sommelier Gérard Margeon, includes more than 100 well-chosen selections.