Le Merciere is a lyonnais bouchon restaurant in 2E, Lyon.
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 dishes: Quenelle de brochet, Andouillette
Must 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.
Address: 56 Rue Merciere, 69002 Lyon
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.
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.
Le Bouchon Sully in Lyon's 6e is the bouchon Julien Gautier and Emmanuel Tachon-Foley opened in 2014, running the full classical lyonnais carte from quenelle.
Signature: Quenelle de brochet sauce Nantua, Praline tart
Order: The quenelle de brochet with sauce Nantua; the pork cheek and the praline tart close the meal.
Tip: Closed Sunday; the lunch carte is the value play.
Le Bouillon Paradis in Lyon's 1er runs the Parisian bouillon format in Lyonnais drag: oeuf mayo, blanquette, and a three-course set under €18 all day.
Signature: Bouillon classics, Oeuf mayo
Order: The oeuf mayo as a starter, then the blanquette de veau.
Tip: Walk-in only at lunch; arrive before 12:30 or after 14:00 Booking recommended for weekends.
Regain in Lyon's 1er sits at the foot of the Croix-Rousse slope, where the kitchen runs a Mediterranean-leaning author menu paired with the city's tighter.
Signature: Cuisine d'auteur, Mediterranean small plates
Order: The carte changes weekly, take the chef's tasting at lunch for value.
Tip: Lunch is the easier seating; book the natural-wine pairing for the full effect.
Takao Takano in Lyon's 6e is the two-star tasting room where the chef applies Japanese training to French sourcing across a six-course set. Priced at €€€€.
Signature: Tasting menu only, Japanese-French technique
Order: Tasting only; let the kitchen drive.
Tip: Book three to four weeks ahead; lunch is the easier seating than dinner.
La Mere Brazier in Lyon's 1er is the historic room where Eugenie Brazier earned six Michelin stars in 1933, now run by Mathieu Viannay in two-star form.
Signature: Volaille de Bresse demi-deuil, Artichoke and foie gras
Order: The Volaille de Bresse demi-deuil, the signature dish since 1921.
Tip: Book the lunch menu for half the dinner price; the dining room is the original.
