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Owner-chef Serge Alzérat is passionate about Beaujolais, dubbing his convivial cream and yellow restaurant a centre of 'beaujolaistherapy' and a place for 'the prevention of thirst'. He's also an advocate for good, honest Lyonnais food. Thus his menu is littered with the likes of sabodet (thick pork sausage) with a purée of split peas, duck skin salad, tête de veau (a favourite of ex-president Chirac, whose photo graces the walls) and meat - lots of it. Fromage fans should skip dessert and try the st-marcellin by master cheesemaker Hervé Mons.