![](https://images.suitcasemag.com/wp-content/uploads/2023/10/10174522/a-chefs-guide-to-lyon-by-jean-christophe-ansanay-alex_65321b740faf4.jpeg)
restaurant
Thomas
Ansanay-Alex’s former second in command, Thomas Ponson, heads up
four gastronomic proposals in the same street. The restaurant
serves classic French fare, while the bistro is set up like a wine
bar, offering a huge selection of local grapes alongside platters
of cheese and charcuterie. The café serves small, tapas-style
dishes for sharing. Last but not least, the bouchon (butcher’s
house) is Ponson’s take on the most classic of Lyon eateries, in
which regional wines and the meatiest of meat products (sausages,
pâtés, roast meats and offal dishes) take pride of place.