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From the station of Brotteaux and its amazing decor, we look towards Dombes and Bresse. A brasserie with a refined buffet station's setting with a small advertising train going around the room and many "attractions" which make this place a truly "different" one. One of the breweries at the cardinal points on behalf of Paul Bocuse and one of the most convivial. Chef Cyril Marlard prepares great classic with a Caesar salad of the East, a Bömlo salmon marinated in Scandinavian way, a very delicious homemade foie gras cooked in earthenware or the Lyon-style pan-fried thinly sliced veal liver, veal liver in Lyon's way, the Bresse chicken roasted on a pit, without missing the very traditional rum baba. A serious address as all the Bocuse brasseries.
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