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Restaurant offering good recipes handed down from the forefathers.
The slightly hidden bouchon on the Left Bank, the one that doesn't feature in all the tourist guides, but one of the most prized by the Lyonnais who have made this cantine an institution. Born in 1960, À ma Vigne is a place where the Giraud family has handed down inimitable recipes, such as tripe cooked for 8 hours, andouillette gratin, orange tart and the unmissable 300g beef steak cooked in beurre mousse, served with home fries. A regional selection of wines in jars to go with it all.
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