Aux Lyonnais, the bistro by Alain Ducasse

The story of the bistro began in 2002, when Alain Ducasse and Thierry de la Brosse fell in love with the charm of an establishment, Aux Lyonnais, created in 1890. Now a listed building, the red-wood facade and "Maison Lyonnaise" sign have been preserved, subconsciously evoking the atmosphere of traditional Lyonnais bouchons.

From the moment you enter, you ' ll be transported to another world, transported to another place, transported to another place, transported to another place, transported to another place, transported to another place, transported to another place, transported to another place, transported to another place, transported to another place, transported to another place, transported to another place, transported to another place, transported to another place, transported to another place, transported to another place, transported to another place. It's almost like being at home: here, dishes are served in casseroles, and many are shared between guests.

The menu invites us on a journey, labeled "Les Bouchons Lyonnais" since 2014. This Lyonnais label guarantees that the quality of the products, the cuisine, the welcome and the atmosphere respect Lyon's gastronomic heritage. Also on the menu are pot de la cuisinière lyonnaise, tripes à la lyonnaise, pieds de cochon, quenelles à la lyonnaise, boudin noir à la lyonnaise and veal liver en persillade.

Chef Francis Fauvel wanted to bring these forgotten, often rejected dishes up to date "by adding a touch of modernity to make them lighter, more accessible and even tastier, while respecting tradition and preserving taste associations".

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The dishes are a delight. The charcuterie, served as a starter, is simply exquisite. We have the pleasure of tasting grattons, small pieces of pig fat browned in their own juices.

Then we tried the potato cookpot, a revisited version of the tartiflette: the melting potatoes were very well accompanied by the runny Saint-Félicien cheese and the truffle, which was just right. Not to mention the quenelle de Lyon, with crayfish sauce, which held up well in the mouth and was very consistent.

These dishes are all enhanced by the choices made by Gérard Margeon, head sommelier at Alain Ducasse's restaurants, and Rudy Reis, sommelier at the "Aux Lyonnais" restaurant. The restaurant's sommeliers offer near-perfect food and wine pairings, with no false notes. The wines offered by the glass reveal a different reading of the dishes, and provide an exceptional experience.

This experience is exalted at dessert time, with highly perfumed wines, with peach or woody notes, that awaken chef Alain-Ducasse's famous Paris-Grenoble, a Paris-Brest with Grenoble walnuts to die for, or citrus soufflé, divinely light on the palate.

Aux Lyonnais is the quintessence of bistronomy: a relaxed atmosphere, counter noise, hubbub, but dishes worthy of the finest restaurants, all at a rather reasonable price (expect to pay around 60€ à la carte with menus at 35€!).

In short, if you fancy a little Lyonnais bouchon without taking the TGV, you know where to go!

Practical info
Website : Aux Lyonnais
Location: 32, rue St Marc - 75002 Paris
Open Tuesday to Friday, mini and evening and Saturday dinner
Prices: 35€ menu - see the à la carte menu