L'Antr'O Potes is a lyonnais bouchon restaurant in 6E, Lyon.
L'Antr'O Potes in the Brotteaux is chef Julien Le Guillou's labelled bouchon, where the former Paul Bocuse disciple cooks the Lyonnais canon across two.
Signature dishes: Pate en croute, Volaille a la creme
Must 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 a fortnight ahead for the courtyard.
Address: 118 Rue Bossuet, 69006 Lyon
Daniel et Denise Crequi in Lyon's 3e is the original 1968 location, now run by MOF Joseph Viola, whose pate en croute won the world championship in 2009.
Signature: Pate en croute (world champion 2009), Quenelle de brochet sauce Nantua
Order: The pate en croute as a starter, then the quenelle de brochet.
Tip: Closed Sat-Sun; book a fortnight ahead. The bouchon label is genuine here.
Le Plato in Lyon's 4e Croix-Rousse is Frederic Therriaud's bistronomic dining room with a glass-roofed luminous space and a market-driven daily set.
Signature: Daily set lunch, Market-driven carte
Order: The daily set lunch; the cheese course pulls from Auvergne-Rhone producers.
Tip: Closed Sunday; lunch service 12:00-14:30, dinner 20:00-23:30.
Le Kitchen in Lyon's 7e on Rue Chevreul is Swedish chef Connie Zagora and Laurent Ozan's Bib Gourmand dining room running a market-driven sweet-savoury carte.
Signature: Sweet-savoury small plates, Daily market plat
Order: The daily plat from the chalkboard, then the signature dessert; both rotate weekly.
Tip: Open Thursday-Monday only; daytime service 08:00-18:30, no evening seating.
L'Oiseau Perche in the Croix-Rousse 4e is the daily-ardoise neighbourhood bistro running market-driven plats with a tight wine list and a 30-cover dining.
Signature: Market plats, Daily ardoise
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.
Le Merciere on Rue Merciere in the 2e is the bouchon Jean-Louis Manoa has run since 1978 and his son-in-law Cesar Ponsonnet took over in 2024.
Signature: Quenelle de brochet, Andouillette
Order: The quenelle de brochet with sauce Nantua; the andouillette is the pork-forward closer.
Tip: Open daily, lunch and dinner; book a few days ahead for Friday-Saturday.
Le Musee on Rue des Forces in the 2e is the bouchon tucked through the Printing Museum traboule, run by chef Quentin Delbassee with a tightly classical.
Signature: Quenelle, Tablier de sapeur
Order: The tablier de sapeur (breaded tripe), then the quenelle and the praline tart.
Tip: Closed Sunday-Monday; the dining room is small, book ahead Booking recommended for weekends.
