Aux Lyonnais

Frommer's Review

After a meal here, you'll know why Lyon is called the gastronomic capital of France. There is no better Lyonnais bistro in Paris than this time-mellowed place vaguely associated with Alain Ducasse. The day's menu is based on the freshest produce in the market that morning. It's offered against an 1890s bistro backdrop of potted palms, etched glass, and globe lamps. Inventiveness and solid technique characterize such dishes as parsleyed calves' liver, pike dumplings (the best in Paris), skate meunière, and peppery coq au vin (chicken stewed in red wine) with crème fraîche (fresh cream) macaroni. Foie gras is a starter, or you can opt for a charcuterie (deli meat) platter. The best for last: a heaven-sent Cointreau soufflé.

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