Tables are set up on either side of this elongated dining space divided by a glazed wine cellar. The industrial loft-inspired designer decor is the perfect foil to Grégoire Baratier's contemporary cuisine. The menu changes regularly, but here are two examples to give you an idea of the market-fresh cooking served here: a delicate, crispy tartlet with Burgundy snails, creamy mushrooms and parsley pesto; and a moist cake made from Ardèche chestnuts, with a few meringues, candied clementine and a pear and cardamom sorbet. Fresh, well-crafted cuisine, with the occasional nod to Lyon's culinary heritage.