Lonely Planet

"The venue is an art nouveau masterpiece that feels more real than movie set; the food is perfectly restructured Lyonnais classics, such as quenelles (creamed fish or meat shaped like a dumpling)."

John Whiting

"For Mary there was a perfect soufflé williamine with pear sorbet nested in the middle."

Flavors and Senses

"If the previous dessert did not fulfill me, this was the perfect one. The classic and difficult souffle very well accomplished, with a delicate chestnut taste working well with the sorbet and the flavor of the pear. Already miss it."

Do It In Paris

"Impossible to resist… quenelles with a Nantua sauce."

Gayot

"The quenelles à la lyonnaise, sauce Nantua are a must-have."

Paris by Mouth

"A veal liver served rosé (as I was asked to specify), the skin resists a little under the knife to reveal a hearty melting ... and these potatoes cut into fries, crisp envelope, melting interior... Delicious..."

Cha Xiu Bao

"The dessert got points for beauty as well as taste. It was a soufflé soaked with vanilla ice cream. The well-build classical soufflé was baked together with nuts and strawberry on the sides. The depth and tenderness of the interior and the crispness of the sides were a total fitting match. The light aroma of the ice cream mingled well with the soufflé without overpowering it."

Marie-Laure de Vienne

"Dessert: without hesitation the tart and the Île flottante with pink pralines."

ParisGourmand

"These impeccable pike quenelles in Nantua sauce were simmered according to a recipe by Lucien Tendret of 1892."

Trissa Lopez

"One of my must-go-to Bistros in Paris is Aux Lyonnais which is located in the second arrondissement. The one dish that I fell in love with on my first trip (which I continue to order on every visit) is the Quenelles of Fish in Nantua Sauce."