In bustling Rue Mercière, this ‘bouchon’ is a haven of nostalgic Lyonnais cuisine: warm sausage, eggs meurette, pike quenelle or "string-drawn" andouillette from renowned producer Bobosse. Everything is made from scratch, according to time-honoured culinary traditions, whetting the appetites of locals and tourists alike – who are seated cheek by jowl in a buzzy ambience. Behind the alluring red façade is a double dining room separated by a covered pedestrian passageway (traboule).