In a chic, contemporary space nestling in a palace hotel and with its own sun-trap of a terrace, chef Jean-Rémi Caillon and his team showcase regional and Lyonnais gastronomy. The names of the dishes that will tantalise your taste buds include eggs in a red wine sauce, frogs' legs with garlic and parsley, veal chop milanese, Norwegian omelette and Chartreuse soufflé. The show continues with tableside carving, meticulously laid tables and spectacular flambées. Cheese lovers will be in seventh heaven with the platter put together by Grenoble cheesemaker Bernard Mure-Ravaud (a Meilleur Ouvrier de France).