A Lyon-style bouchon in Bonnevoie that opened in 2025 and already has Gault&Millau calling it Restaurant Terroir of the Year. Chef Jérémmy Parjouet has built a place where butter is a religion, charcuterie is spoken fluently, and the menu reads like a love letter to French classic cooking. Pâté en croûte, bœuf bourguignon, ris de veau, andouillette de Troyes, the works. The wine cellar is well stocked and the atmosphere is exactly what you want: warm, a little noisy, and completely unpretentious. The kind of place that fills up fast and for good reason. Not for the faint-hearted or anyone on a diet. Book ahead.
