My name is on a specific table in the seating layout (I saw all the tables had names on them). Traditional buchons are only open for about 2,5hrs for lunch or dinner. The boss comes to each table (he knows whose turn it is) to explain the dishes they are serving. The "menu" is handwritten on a piece of paper and it changes a little every day depending on what they have. Boss is humorous and cool. One of the reasons his buchon is one of the most popular in town.
Gratin and sauteed vegs. Everyone got this same plate today.
A braising French cut, tender and still retains texture. Notice both handles on my Staub dish are missing. I wouldn't throw mine out either.
Traditional Lyonnaise food is meat and offal heavy. These pork cheeks can be cut with a spoon.
Every single table is reserved. If you want to eat at this kind of place best to reserve in advance. It takes around 2 hours to eat a meal and the place is opens for about 2,5 hours.
Menu outside the kitchen
Restaurant is on a tiny street with cars parked in front of it. Well, then I made a photo of a photo instead.
