One of the largest and busiest restaurants in town was established in 1975. It incorporates at least four dining rooms, velvet banquettes, mirrors, and mosaics. The harried staff rushes amiably through the place, hauling giant platters. The kitchen showcases the recipes that made Lyon famous, with "soul food" dishes that include salade Lyonnais, pot-au-feu, crispy pigs' trotters, snails in puff pastry, fried steaks with garlic sauce, and a succulent and spicy version of steak tartare.
