The spirit: a century of Lyon tradition Founded in 1923, La Mère Jean is one of the few establishments on Rue des Marronniers to have retained the original spirit of a true bouchon. The restaurant pays homage to the expertise of the famous "Mères Lyonnaises" (Lyon's female chefs). The decor has resisted modern trends: antique woodwork, copper pots on the walls, and large, closely spaced tables where conversation naturally flows with those around you.
On the plate: the great classic repertoire The menu is a direct tribute to the historical specialties of the Lyon region, served in very generous portions:
- Local must-try products: the tripe dish (marinated and breaded tripe), the pike quenelle with Nantua sauce, the hot Lyonnaise sausage or the Lyonnaise salad with bacon and poached egg.
- Hearty, slow-cooked dishes: Calf's head with gribiche sauce, grilled AAAAA andouillette sausage and homemade dauphinoise potatoes.
- Cheese and desserts: the famous cervelle de Canut (white cheese seasoned with herbs, garlic and shallots) and the traditional pink praline tart.
Glass-related: the tradition of the pot. No complicated wine list here: wine is ordered by the "Lyonnais pot" (46 cl) or by the "string." They mainly serve regional wines, with a strong focus on Côtes-du-Rhône and Beaujolais (Morgon, Brouilly), ideal for pairing with these rich dishes.
