Le bistro lyonnais  

Yves Meudan, jovial chef of the easy joke, welcomes in technicolor; his succulent cuisine is equally flavorful. This small table has seduced the Avignonnais, with a tone of yesteryear, fireplace, and exposed beams, as well as a warm an atmosphere as you could want. Poultry fricassee with morilles; traditional tripes, brains, house sauerkraut; sausage en brochette... tell us that Lyon is indeed in the plate. As simple as it is tasty, just try to ignore the calories. The wine card includes friendly Beaujolais and excellent Rhone valley crus. The crusty, hot bread is a pleasure, but save room for one of Tonia's desserts: white cheesecake with rhubarb, glazed profiteroles, chocolate mousse with caramel....