Lyon is Taking Over as France's Global Gastronomy Capital
"Le Poêlon d'or: It's hard to say whether or not the chef does actually use a golden saucepan (the restaurant's name translated), but they definitely have a secret weapon. The food is tasty and perfectly put together, from the gâteau de foie de volaille (chicken liver) with tomato coulis to the pike quenelle gratin with béchamel sauce." - Sophie Friedman
