La Meuniere.Bouchon Lyonnais

Ouvert en 1921, ce bouchon de la presqu’île n’a pas pris une ride. La truculente équipe insuffle autant de caractère à la salle qu’aux assiettes copieusement servies. Dans un décor rétro resté dans son jus, on sert une cuisine lyonnaise généreuse et canaille : tablier de sapeur sauce gribiche, quenelle maison aux escargots, ris de chevreau, tête de veau, flan pâtissier à la praline rose… Une adresse vivante et savoureuse, où se croisent habitués du quartier et touristes en quête d’authenticité.

In this homey riff on a traditional French bouchon, Olivier Canal and Franck Delhoum serve classic Lyonnaise food with friendly hospitality. Expect generous portions of pâté en croute, tête de veau and roast duck, all served with side dishes of cheesy pasta, fresh bread and vegetables. La Meunière is over one hundred years old, so the decor is rustic: antique pots and pans decorate the walls, wine is served in carafes, and dishes leave the kitchen in colourful cast-iron pans.

A very nice 'bouchon' on rue Neuve, with its somewhat bare period charm, La Meunière has an inimitable atmosphere where well-timed tourists and regular customers mingle. You can find all the classics of the best food in Lyon here, depending on availability, a brioche sausage, snails with parsley butter, a black pudding with mustard sauce, a steak of deer and wild mushrooms, a sautéed wild boar and tagliatelle. Jean-Louis Gelin, the master of the place, also offers you his traditional French cuisine, with classic, hearty and gourmet recipes, such as snout salad, Lyonnais salad bowls, double fat with apples, chicken in vinegar, oxtail simmered with tomatoes and shallots, accompanied by a family wine, in a jar or bottle.

One newer restaurant is Le Suprême, a modern bistro started by one of my former chefs from Daniel in New York – full disclosure: I’m a minority investor. It offers an inventive, affordable tasting menu focused on poulet de Bresse prepared in many different ways – such as chicken liver mousse or stuffed chicken legs – all with wines from producers such as Jean Foillard and Saint-Joseph. For a fancier lunch place, there is La Mère Brazier – the chicken cooked in a pig’s bladder is a highlight – after which you can wander the indoor-outdoor Les Puces du Canal, where you’ll find memorabilia, antique toys, vintage clothing and furnishings – most of which can be shipped back home.

Located in the heart of the peninsula in the 1st district of Lyon, the Lyon institution La Meunière has been delighting gourmets for nearly 100 years. Come and discover a warm and friendly atmosphere, with kitchen utensils and old paintings hanging on the walls, Lyonnais pots and checkered napkins on rough wooden tables, casseroles and generous plates, all accompanied by laughter and tasty food. You'll love the spirit of Meunière!

La Meunière, smack in the heart of Lyon, really stands out from the crowd with its bang-on wine list. It feels like they've bottled the very spirit of Lyon, picking wines that go hand-in-hand with their classic Lyonnaise grub. Here you can find that just-right red for a hearty coq au vin or the crisp white that makes delicate quenelles sing, they've got the pairing game nailed.

La Meunière is another best restaurant in Lyon you should try. In this homey riff on a traditional French bouchon, Olivier Canal and Franck Delhoum serve classic Lyonnaise food with friendly hospitality. Expect generous portions of pâté en croute, tête de veau and roast duck, all served with side dishes of cheesy pasta, fresh bread and vegetables.

The city is known for its bouchons – simple, owner-run restaurants serving traditional dishes – and La Meunière has remained true to its origins, with a menu that includes pâté- croûte, quenelles, and tablier de sapeur (a local tripe dish). Eat alongside a 'pot' of beaujolais. (11 rue Neuve, 00 33 4 782 86 291)

We arrived early and were able to select a table for two in front of the house. The Bouchon has a fascinating memorabilia collection on the wall, such as “The Pig of St. Anthony.”. I ordered the “Salad Lyonnaise” as a starter, which was typical of all the “Salade Lyonnaise” I have tried at a Bouchon.

There are many Lyonnais specialties to look out for on the menus. but my favorite dish is la quenelle — what my boyfriend calls a “flour sausage” (lol). It’s made up of flour, eggs, and when broiled, becomes inflated and grows three times its size.

Where to buy/taste it: try the one at La Meunière, then go to the Marché Saint-Antoine to buy the ingredients to make it at home.