Chez Hugon is a lyonnais bouchon restaurant in 1Er, Lyon.
Chez Hugon on Rue Pizay in the 1er has been run by three generations of women since 1937, serving an unchanged carte of bouchon classics in a 30-cover.
Editorially verified May 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Poulet au vinaigre, Andouillette Bobosse
Must order: Poulet au vinaigre, then the andouillette Bobosse with mustard sauce.
Tip: Closed Saturday-Sunday; Mon-Fri 12:00-14:00 and 19:00-23:30.
Address: 12 Rue Pizay, 69001 Lyon
Bouchon Comptoir Brunet on Rue Claudia in the 2e is the bouchon-style room near the Place des Cordeliers, known for its tightly classical Lyonnais carte.
Signature: Bouchon classics, Pichet of Beaujolais
Order: The salade lyonnaise to start, then the gratin de quenelle with sauce Nantua.
Tip: Closed Tuesday; service at 12:00, 14:00, 19:00 and 22:00 Walk-ins usually OK.
Le Poelon d'Or in the 2e Ainay is the certified bouchon in an 1890 building with an Art Deco ceiling classified national heritage, run by Yann Lalle and chef.
Signature: Tete de veau, Quenelle de brochet
Order: Tete de veau as the headline dish; the quenelle is the more familiar entry.
Tip: Open Tue-Sat 12:00-14:00 and 19:30-22:00; closed Sun-Mon Walk-ins usually OK.
Le Plato in the Croix-Rousse 4e is Frederic Therriaud's bistronomic dining room with a glass-roofed dining space and a daily market-driven set lunch.
Signature: Daily set lunch, Market plates
Order: The set lunch; the cheese course pulls Auvergne-Rhone producers.
Tip: Closed Sunday; lunch service 12:00-14:30, dinner 20:00-23:30.
Le Kitchen in the 7e on Rue Chevreul is Swedish chef Connie Zagora and Laurent Ozan's Bib Gourmand dining room with a sweet-savoury carte that rotates weekly.
Signature: Sweet-savoury small plates, Daily market plat
Order: The daily plat from the chalkboard, then the signature dessert.
Tip: Open Thursday-Monday; daytime service 08:00-18:30, no evening seating.
L'Oiseau Perche on Rue de Cuire in the Croix-Rousse 4e is the daily-ardoise bistro running market-driven plats with a tight wine list and a 30-cover dining.
Signature: Daily ardoise plats, Market cuisine
Order: The plat du jour from the chalkboard; the cheese course rotates Saint-Marcellin and Saint-Felicien.
Tip: Lunch is the main service; Thursday is the only evening seating. Closed weekends.
L'Antr'O Potes in the heart of the Brotteaux is chef Julien Le Guillou's labelled bouchon, where the former Bocuse disciple cooks Lyonnais classics.
Signature: Bouchon classics revisited, Pate en croute
Order: The pate en croute, then the volaille a la creme; the praline tart closes.
Tip: Open Tue-Fri 12:00-13:30 and 19:30-21:30; book the courtyard in summer.
